Name: Hairy Bikers Lancashire Hotpot Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Cuisine: British
Ingredients: 800g lamb shoulder or neck fillet – cut into bite-sized pieces.; 3 large onions – sliced thinly.; 3-4 large potatoes – peeled and thinly sliced.; 2 large carrots – peeled and sliced.; 500ml beef or lamb stock – for a rich sauce.; 2 tablespoons flour – to thicken the sauce.; 2 bay leaves – for added flavor.; 1 tablespoon Worcestershire sauce – adds depth to the dish.; Salt and pepper – to taste.; 2 tablespoons butter – melted, for brushing the potatoes.

Description

Lancashire Hotpot is a classic British stew made with tender lamb or mutton, cooked with onions and vegetables beneath a layer of thinly sliced potatoes. The slow-cooking method allows the lamb to become soft and flavorful, while the potatoes crisp up beautifully on top. It’s a one-pot meal that’s been enjoyed for generations, particularly in Northern England, and is perfect for a filling and satisfying dinner.

Ingredients

Scale

800g lamb shoulder or neck fillet – cut into bite-sized pieces.
3 large onions – sliced thinly.
3–4 large potatoes – peeled and thinly sliced.
2 large carrots – peeled and sliced.
500ml beef or lamb stock – for a rich sauce.
2 tablespoons flour – to thicken the sauce.
2 bay leaves – for added flavor.
1 tablespoon Worcestershire sauce – adds depth to the dish.
Salt and pepper – to taste.
2 tablespoons butter – melted, for brushing the potatoes.

Instructions

Preheat the oven: Set your oven to 160°C (320°F) for slow cooking.
Brown the lamb: Heat a little oil in a frying pan over medium heat. Add the lamb pieces and brown them on all sides, then remove and set aside.
Cook the onions and carrots: In the same pan, add the onions and carrots. Cook them gently until soft and golden. Stir in the flour and cook for another minute to combine.
Build the gravy: Gradually add the stock and Worcestershire sauce to the pan, stirring constantly to create a smooth gravy. Season with salt, pepper, and bay leaves.
Layer the hotpot: In a casserole dish, layer half of the browned lamb, followed by half of the onion and carrot mixture. Repeat with the remaining lamb and vegetables.
Layer the potatoes: Arrange the thinly sliced potatoes on top of the lamb and vegetables, overlapping them slightly to form a neat layer. Brush with melted butter and season with salt and pepper.
Cook the hotpot: Cover the dish with a lid or foil and bake in the preheated oven for 2 hours, allowing the lamb to become tender.
Crisp the potatoes: After 2 hours, remove the lid or foil and increase the oven temperature to 200°C (400°F). Cook for another 30 minutes to crisp up the potato topping.
Serve hot: Once the potatoes are golden and crispy, remove the hotpot from the oven and let it cool for a few minutes before serving.