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.
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
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.