Preheat your oven to 160°C (325°F). Season the lamb cubes with salt and pepper. In a large pot or oven-safe casserole dish, melt the butter over medium-high heat. Brown the lamb in batches and set it aside.
Lancashire Hotpot
- Total time - 3 hours 15 minutes
- Prep time - 25 minutes
- Cook time - 2 hours 50 minutes
- Servings: 6
- Country: Great Britain
Lancashire Hotpot is a classic British comfort food, perfect for cold weather. The long cooking time allows the flavors to meld together, creating a rich and savory stew. It's often served with pickled red cabbage or beetroot.
Ingredients
Ingredients for Lancashire Hotpot
- 1 kg lamb or mutton shoulder, cubed
- 2 pieces large onions, sliced
- 2 pieces carrots, sliced
- 500 ml lamb stock
- 750 g potatoes, peeled and thinly sliced
- 2 tablespoons flour
- 2 tablespoons butter
- 1 piece bay leaf
- 1 teaspoon Worcestershire sauce
- to taste salt and black pepper
Instructions
Step 1: Prepare the Lamb and Vegetables
Step 2: Create the Base
Add the sliced onions and carrots to the same pot and cook until soft, about 5-7 minutes. Stir in the flour and cook for 1 minute. Gradually pour in the lamb stock, stirring to create a smooth sauce. Add the bay leaf and Worcestershire sauce. Return the lamb to the pot and mix well.
Step 3: Assemble the Hotpot
Spoon the lamb and vegetable mixture into a casserole dish. Arrange the thinly sliced potatoes in an overlapping, circular pattern on top of the stew. Season the potatoes with a pinch of salt and pepper.
Step 4: Slow-cook the Dish
Cover the casserole dish with a lid or foil. Place it in the preheated oven and cook for 2 hours. After 2 hours, remove the lid and continue to cook for another 45-60 minutes, or until the potatoes are golden brown and crispy and the lamb is tender.
Step 5: Serve
Let the hotpot rest for a few minutes before serving. Serve hot, often with a side of pickled red cabbage or a crusty bread.