Name: James Martin Lancashire Hotpot Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: British
Ingredients: 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.

Description

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

Preheat the oven: Set the oven to 160°C (320°F) to prepare 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. Remove and set aside.
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.
Build the gravy: Gradually add the stock and Worcestershire sauce, stirring to create a smooth gravy. Season with salt, pepper, and bay leaves.
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.
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.
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.
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.
Serve hot: Let the hotpot cool slightly before serving. It pairs beautifully with steamed vegetables or a light side salad.