Jamie Oliver’s Lancashire Hotpot is a hearty and comforting dish, perfect for chilly evenings or when you need a satisfying meal. It’s a traditional British recipe that features tender lamb, onions, and carrots, topped with crispy sliced potatoes. Slow-cooked to perfection, this dish delivers rich, deep flavors that are perfect for family meals or gatherings.
What is Jamie Oliver Lancashire Hotpot?
Jamie Oliver’s Lancashire Hotpot is a classic British dish consisting of tender lamb, onions, and vegetables cooked beneath a layer of sliced potatoes. The dish is slow-cooked, allowing the flavors to meld together, creating a rich and comforting meal. The crispy potato topping contrasts perfectly with the savory lamb filling, making it a favorite comfort food.
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Why You Should Try This Recipe
- Traditional comfort food: This is a classic British dish that’s perfect for cold evenings.
- Simple ingredients: Uses everyday ingredients to create a hearty meal.
- Crowd-pleaser: Ideal for family dinners or gatherings.
- Hearty and satisfying: Combines tender lamb, vegetables, and crispy potatoes.
- Easy to make: Despite its rich flavors, it’s a straightforward recipe.
Ingredients Needed to Make Jamie Oliver Lancashire Hotpot
- 800g lamb shoulder or stewing lamb, cubed
- 2 large onions, thinly sliced
- 4 medium carrots, peeled and sliced
- 3-4 large potatoes, thinly sliced
- 500ml beef or lamb stock
- 2 tbsp flour – to thicken the sauce
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper
- Butter or oil, for browning
Equipment
- Large casserole dish or Dutch oven
- Sharp knife
- Cutting board
- Frying pan
- Measuring cups and spoons
Instructions to Make Jamie Oliver Lancashire Hotpot
- Preheat the oven: Set your oven to 160°C (320°F) to prepare for slow cooking.
- Brown the lamb: In a frying pan, heat some butter or oil and brown the lamb pieces on all sides. Remove and set aside.
- Cook the onions and carrots: In the same pan, sauté the onions and carrots until soft. Stir in the flour and cook for another minute.
- Assemble the hotpot: In a large casserole dish, layer the browned lamb at the bottom, followed by the onions and carrots. Pour the stock over the mixture and add the Worcestershire sauce and bay leaves.
- Layer the potatoes: Arrange the potato slices over the top of the lamb mixture, slightly overlapping each other. Brush with melted butter and season with salt and pepper.
- Cook the hotpot: Cover the dish and bake for 2 hours in the preheated oven.
- Crisp the potatoes: After 2 hours, remove the lid, increase the oven temperature to 200°C (400°F), and bake for an additional 30 minutes until the potatoes are golden and crispy.
- Serve hot: Allow the hotpot to rest for a few minutes before serving.
What Goes Well With Jamie Oliver Lancashire Hotpot
- Steamed greens: Broccoli, green beans, or peas make a light and healthy side.
- Crusty bread: Great for soaking up the rich gravy.
- Roasted root vegetables: Carrots, parsnips, and turnips complement the flavors well.
- Pickled red cabbage: Adds a tangy contrast to the richness of the hotpot.
- Mashed swede: Another traditional accompaniment that pairs perfectly with lamb.
Expert Tips for Making the Best Jamie Oliver Lancashire Hotpot
- Use stewing lamb: The slow-cooking process makes stewing lamb incredibly tender and flavorful.
- Thinly slice the potatoes: This ensures they cook evenly and crisp up nicely.
- Don’t skip the browning: Browning the lamb adds extra depth of flavor.
- Season well: Don’t forget to season the dish generously with salt and pepper for the best flavor.
- Make it ahead: Lancashire hotpot tastes even better the next day, making it perfect for meal prep or leftovers.
Easy Variations of Jamie Oliver Lancashire Hotpot
- Add peas: Add frozen peas to the filling for extra sweetness and texture.
- Swap lamb for beef: If you prefer beef, use stewing beef instead of lamb for a different flavor.
- Gluten-free option: Use gluten-free flour to thicken the sauce for a gluten-free version.
- Add mushrooms: Sliced mushrooms can add an extra layer of umami flavor.
- Try sweet potatoes: For a twist, replace the traditional potatoes with thinly sliced sweet potatoes.
Best Practices to Store Jamie Oliver Lancashire Hotpot
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: The hotpot freezes well. Cool completely before wrapping and freezing for up to 2 months. Thaw overnight in the fridge before reheating.
- Keep it airtight: Ensure that the hotpot is sealed well to maintain freshness.
Best Practices to Reheat Jamie Oliver Lancashire Hotpot
- Oven method: Reheat the hotpot in the oven at 180°C (350°F) for about 20 minutes until fully heated through.
- Microwave option: Individual portions can be reheated in the microwave, but the potatoes may lose some crispness.
- Add stock: If the hotpot seems dry when reheating, add a splash of stock to keep it moist.
How Can I Make Jamie Oliver Lancashire Hotpot Healthier?
- Use lean lamb: Opt for leaner cuts of lamb to reduce fat content.
- Lower the butter: Reduce the amount of butter used or swap for olive oil.
- Add more vegetables: Increase the vegetable content by adding more carrots or other root vegetables.
- Use low-sodium stock: Opt for low-sodium stock to control salt levels.
- Thinly slice potatoes: Using thin slices of potatoes helps reduce the overall carb content without sacrificing flavor.
Nutrition Value (per serving)
- Calories: 450
- Protein: 26g
- Fat: 18g
- Carbohydrates: 42g
- Fiber: 5g
Final Words
Jamie Oliver’s Lancashire Hotpot is a comforting, hearty dish that brings traditional British flavors to your table. With tender lamb, rich gravy, and crispy potato topping, it’s perfect for family meals or special occasions.
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Jamie Oliver Lancashire Hotpot
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s Lancashire Hotpot is a classic British dish consisting of tender lamb, onions, and vegetables cooked beneath a layer of sliced potatoes. The dish is slow-cooked, allowing the flavors to meld together, creating a rich and comforting meal. The crispy potato topping contrasts perfectly with the savory lamb filling, making it a favorite comfort food.
Ingredients
Scale
- 800g lamb shoulder or stewing lamb, cubed
- 2 large onions, thinly sliced
- 4 medium carrots, peeled and sliced
- 3–4 large potatoes, thinly sliced
- 500ml beef or lamb stock
- 2 tbsp flour – to thicken the sauce
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and pepper
- Butter or oil, for browning
Instructions
- Preheat the oven: Set your oven to 160°C (320°F) to prepare for slow cooking.
- Brown the lamb: In a frying pan, heat some butter or oil and brown the lamb pieces on all sides. Remove and set aside.
- Cook the onions and carrots: In the same pan, sauté the onions and carrots until soft. Stir in the flour and cook for another minute.
- Assemble the hotpot: In a large casserole dish, layer the browned lamb at the bottom, followed by the onions and carrots. Pour the stock over the mixture and add the Worcestershire sauce and bay leaves.
- Layer the potatoes: Arrange the potato slices over the top of the lamb mixture, slightly overlapping each other. Brush with melted butter and season with salt and pepper.
- Cook the hotpot: Cover the dish and bake for 2 hours in the preheated oven.
- Crisp the potatoes: After 2 hours, remove the lid, increase the oven temperature to 200°C (400°F), and bake for an additional 30 minutes until the potatoes are golden and crispy.
- Serve hot: Allow the hotpot to rest for a few minutes before serving.
