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James Martin Lancashire Hotpot Recipe

James Martin Lancashire Hotpot
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James Martin’s Lancashire Hotpot is a classic British stew made with lamb, onions, and vegetables, layered with thinly sliced potatoes that turn golden and crispy during cooking. The dish is traditionally slow-cooked, allowing the lamb to become tender and the flavors to meld together. This comforting, one-pot meal has been a staple in British households for generations, loved for its simplicity and hearty nature.

Ingredients

Scale
  • 800g (1.75 lb) lamb shoulder – cut into bite-sized chunks.
  • 3 large onions – sliced thinly for flavor.
  • 3–4 large potatoes – peeled and thinly sliced.
  • 2 carrots – peeled and sliced.
  • 500ml (17 fl oz) lamb or beef stock – to create a rich sauce.
  • 2 tablespoons plain flour – for thickening the gravy.
  • 1 tablespoon Worcestershire sauce – for added depth of flavor.
  • 2 bay leaves – for a subtle herbal note.
  • Salt and pepper – to taste.
  • Butter – melted, for brushing the potato topping.

Instructions

  1. Preheat the oven: Set the oven to 160°C (320°F) to prepare 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. Remove and set aside.
  3. Cook the onions and carrots: In the same pan, add the sliced onions and carrots. Cook until soft and lightly browned. Stir in the flour and cook for another minute.
  4. Build the gravy: Gradually add the stock and Worcestershire sauce, stirring to create a smooth gravy. Season with salt, pepper, and bay leaves.
  5. Assemble the hotpot: In a large casserole dish, layer half of the browned lamb, followed by half of the onions and carrots. Repeat the layers, finishing with the remaining lamb and vegetables.
  6. Layer the potatoes: Arrange the thinly sliced potatoes over the top in an overlapping pattern, creating a neat, even layer. Brush the potatoes 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 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 the potato topping.
  9. Serve hot: Let the hotpot cool slightly before serving. It pairs beautifully with steamed vegetables or a light side salad.

Find it online: https://britishbakingrecipes.co.uk/james-martin-lancashire-hotpot/