Description
Indulge in the warmth and comfort of a Traditional Lancashire Hot Pot. This classic British dish features tender lamb simmered in a savory gravy, layered with crispy potatoes, creating a hearty meal perfect for family dinners or cozy gatherings. Simple to prepare yet bursting with flavor, this hot pot is an ideal choice for autumn and winter evenings. Enjoy it on its own or pair it with fresh vegetables and crusty bread for a delightful dining experience.
Ingredients
Scale
- 1 tbsp butter
- 1 tbsp oil (avocado oil recommended)
- 500 g lamb (neck or shoulder)
- 2 brown onions
- 1 heaped tbsp plain flour
- 480 ml hot chicken or vegetable stock
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 3 medium carrots
- 680 g potatoes (floury variety like Maris pipers)
- 1 tbsp melted butter for brushing
- 1/4 tsp dried thyme
Instructions
- Preheat oven to 170C/325F.
- In a casserole dish, heat butter and oil over medium heat. Brown the lamb for about 3-4 minutes, then set aside.
- Sauté sliced onions until soft, about 3-4 minutes. Return lamb to the pan.
- Stir in flour and cook for one minute. Add stock, bay leaves, salt, pepper, and Worcestershire sauce; bring to a gentle bubble.
- Cover and bake in the oven for 30 minutes.
- Stir in chopped carrots, layer sliced potatoes on top, brush with melted butter, and sprinkle thyme.
- Cover and return to the oven for one hour.
- Remove lid, increase temperature to 200C/400F, and cook for an additional 30 minutes until potatoes are crisp.
- Allow resting before serving with green vegetables.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: Approximately 300g
- Calories: 495
- Sugar: 4g
- Sodium: 490mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 85mg