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Hairy Bikers Lancashire Hotpot Recipe

Hairy Bikers Lancashire Hotpot
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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

  1. Preheat the oven: Set your oven to 160°C (320°F) for slow cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://britishbakingrecipes.co.uk/hairy-bikers-lancashire-hotpot-recipe/