Description
A hearty and comforting traditional British stew, Lancashire Hotpot features tender pieces of lamb layered with vegetables and topped with sliced potatoes. Baked to golden perfection, this classic dish is a delicious main course perfect for a cozy family dinner.
Ingredients
Lamb:
1 1/2 lbs lamb shoulder or neck (cut into 1-inch pieces)
Flour Mixture:
2 tbsp all-purpose flour, salt and black pepper to taste
Vegetables:
2 tbsp vegetable oil or lamb dripping, 2 onions (thinly sliced), 2 carrots (peeled and sliced)
Potato Layers:
1 1/2 lbs potatoes (peeled and thinly sliced)
Stock and Seasonings:
2 cups lamb or beef stock, 1 tsp Worcestershire sauce, 2 sprigs fresh thyme (or 1/2 tsp dried), 1 bay leaf, 1 tbsp butter (for dotting on top)
Instructions
- Preheat and Prep: Preheat the oven to 325°F (160°C). Toss lamb in seasoned flour. Brown lamb in oil, then set aside.
- Cook Onions: In the same skillet, cook onions until golden.
- Layer: Grease a dish, layer potatoes, lamb, onions, carrots, and thyme. Pour stock, Worcestershire sauce, add bay leaf. Top with remaining potatoes, butter, cover.
- Bake: Bake covered, then uncovered until golden and potatoes are tender. Rest before serving.
Notes
- For added richness, use lamb dripping instead of oil.
- Serve with pickled red cabbage or buttered peas for a classic touch.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 530
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
