Mary Berry Lancashire Hotpot is a traditional British dish originating from the North of England. This comforting stew is made with tender lamb, onions, carrots, and topped with layers of sliced potatoes that become golden and crispy during baking. The rich flavors and simple ingredients make this dish a classic favorite, perfect for family meals or gatherings.
Mary Berry Lancashire Hotpot
Mary Berry Lancashire Hotpot is a slow-cooked casserole made with lamb or mutton, onions, root vegetables, and potatoes. The dish is named for the way the ingredients are layered and baked, with thinly sliced potatoes forming a crisp topping. Traditionally, this dish was left to cook slowly in the oven while the family worked, making it an easy, hearty, and flavorful meal that can be prepared with minimal effort.
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Why You Should Try This Recipe
- Comfort food at its finest: Perfect for cold days or cozy family dinners.
- Simple ingredients: Uses pantry staples like lamb, onions, carrots, and potatoes.
- Classic British dish: A traditional recipe with a rich history.
- Hearty and satisfying: Layers of tender lamb and crispy potatoes make this a full meal.
- Easy to prepare: A straightforward dish that’s ideal for slow cooking.
Ingredients Needed to Make Mary Berry Lancashire Hotpot
- 1.2 kg (2.6 lbs) lamb neck or shoulder – trimmed and cut into chunks.
- 4 medium onions – thinly sliced.
- 2 large carrots – peeled and sliced.
- 900g (2 lbs) potatoes – peeled and thinly sliced.
- 1 tbsp plain flour – to thicken the gravy.
- 2 tbsp butter – for cooking the onions and topping the potatoes.
- 500ml (17 fl oz) lamb or beef stock – for a rich, flavorful base.
- 2 sprigs fresh thyme – for a fragrant herbal note.
- 2 bay leaves – for additional depth of flavor.
- Salt and pepper – to taste for seasoning.
Equipment
- Large ovenproof casserole dish – for slow cooking the hotpot.
- Sharp knife and chopping board – for preparing the vegetables and lamb.
- Wooden spoon – for stirring.
- Oven – for baking the dish.
Instructions to Make Mary Berry Lancashire Hotpot
Step 1: Preheat the oven
- Preheat your oven to 160°C (320°F).
Step 2: Brown the lamb
- In a large frying pan, melt 1 tbsp of butter over medium heat. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the lamb from the pan and set aside.
Step 3: Cook the onions and carrots
- In the same pan, add the remaining butter. Sauté the sliced onions and carrots for 5 minutes until softened. Sprinkle over the flour and stir well to combine. This will help thicken the sauce.
Step 4: Assemble the hotpot
- In a large casserole dish, layer half of the sliced potatoes on the bottom. Add the browned lamb, then spread the cooked onions and carrots over the top. Pour the lamb or beef stock over the mixture, ensuring the meat is covered. Add the thyme sprigs and bay leaves. Finally, arrange the remaining sliced potatoes on top, overlapping them to create a decorative pattern.
Step 5: Season and bake
- Season the top of the potatoes with salt and pepper, then dot with a little extra butter. Cover the dish with a lid or foil and bake in the preheated oven for 2 hours.
Step 6: Crisp up the potatoes
- After 2 hours, remove the lid or foil and increase the oven temperature to 200°C (400°F). Bake for an additional 30 minutes until the potatoes on top are golden and crispy.
Step 7: Serve
- Once the Mary Berry Lancashire Hotpot is cooked, remove it from the oven and let it rest for a few minutes before serving. The lamb should be tender, and the potatoes golden and crisp.
What Goes Well With Mary Berry Lancashire Hotpot
- Pickled red cabbage: A tangy side that complements the richness of the hotpot.
- Steamed greens: Serve with broccoli, green beans, or cabbage for a fresh contrast.
- Crusty bread: Use bread to soak up the rich gravy.
- Mint sauce: A classic pairing with lamb, adding a bright, fresh flavor to the dish.
- Mashed peas: Traditional mushy peas are a great accompaniment to this hearty dish.
Expert Tips for Making the Best Mary Berry Lancashire Hotpot
- Use flour to thicken: Adding flour to the onions helps create a thicker gravy that binds the ingredients together.
- Choose the right cut of lamb: Neck or shoulder cuts work best, as they become tender after slow cooking.
- Layer the potatoes: Overlapping the potato slices on top gives the dish a classic, attractive look and ensures a crispy finish.
- Cook low and slow: The slow-cooking process is key to tender lamb and perfectly cooked potatoes.
- Rest before serving: Letting the hotpot rest for a few minutes after baking allows the flavors to meld and makes it easier to serve.
Easy Variations of Mary Berry Lancashire Hotpot
- Vegetarian version: Replace the lamb with a mix of mushrooms and root vegetables, and use vegetable stock for a hearty meat-free option.
- Beef hotpot: Substitute lamb with beef for a different flavor profile, using beef stock for richness.
- Herb twist: Add rosemary or sage for a different herbal note alongside the thyme.
- Cheese topping: For an indulgent twist, sprinkle grated cheese on top of the potatoes before crisping them up in the oven.
- Extra vegetables: Add parsnips, turnips, or swedes to the casserole for added flavor and texture.
Best Practices to Store Mary Berry Lancashire Hotpot
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Lancashire Hotpot can be frozen for up to 3 months. Once cooled, transfer to a freezer-safe container and reheat when needed.
- Portion control: Slice the hotpot into individual servings before freezing for easy reheating.
Best Practices to Reheat Mary Berry Lancashire Hotpot
- Oven: Reheat the hotpot in a preheated oven at 180°C (350°F) for 20-25 minutes until heated through.
- Microwave: Reheat individual portions in the microwave on medium heat for 2-3 minutes, though the potatoes may lose their crispness.
How Can I Make Mary Berry Lancashire Hotpot Healthier?
- Use lean cuts of lamb: Trim any excess fat from the lamb to reduce the fat content.
- Add more vegetables: Increase the amount of root vegetables, like carrots or turnips, to bulk up the dish with more nutrients.
- Limit butter: Use less butter when browning the lamb and sautéing the onions to reduce calories.
- Reduce sodium: Opt for low-sodium stock to control the salt content without sacrificing flavor.
Nutrition Value (per serving)
- Calories: 500
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
- Fiber: 5g
FAQs
What cut of lamb is best for Lancashire hotpot?
The best cuts of lamb for Mary Berry Lancashire Hotpot are neck or shoulder. These cuts are ideal for slow cooking as they become tender and flavorful over time, breaking down and absorbing the rich flavors of the other ingredients in the dish.
Can I make Lancashire hotpot ahead of time?
Yes, Mary Berry Lancashire Hotpot can be made ahead of time. Prepare the dish as directed, cover it, and refrigerate for up to 24 hours before baking. You can also bake it and store it in the fridge, reheating it gently in the oven before serving.
How do you keep the potatoes crispy on a Lancashire hotpot?
To ensure crispy potatoes on top of your Mary Berry Lancashire Hotpot, bake the dish uncovered for the last 30 minutes at a higher temperature (200°C or 400°F). This will allow the potato slices to brown and crisp up nicely.
Can I freeze the Lancashire hotpot?
Yes, Mary Berry Lancashire Hotpot can be frozen. Once it has cooled, transfer the hotpot to a freezer-safe container and store it for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven until thoroughly warmed.
Final Words
Mary Berry Lancashire Hotpot is a comforting, traditional dish that’s perfect for cozy family dinners or special occasions. The tender lamb, rich gravy, and crispy potato topping make this a hearty meal that’s both satisfying and flavorful.
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Mary berry Lancashire Hotpot Recipe
- Prep Time: 20
- Cook Time: 150
- Total Time: 2 hours 50 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Slow-cooking (oven)
- Cuisine: British
Description
Mary Berry Lancashire Hotpot is a slow-cooked casserole made with lamb or mutton, onions, root vegetables, and potatoes. The dish is named for the way the ingredients are layered and baked, with thinly sliced potatoes forming a crisp topping. Traditionally, this dish was left to cook slowly in the oven while the family worked, making it an easy, hearty, and flavorful meal that can be prepared with minimal effort.
Ingredients
- 1.2 kg (2.6 lbs) lamb neck or shoulder – trimmed and cut into chunks.
- 4 medium onions – thinly sliced.
- 2 large carrots – peeled and sliced.
- 900g (2 lbs) potatoes – peeled and thinly sliced.
- 1 tbsp plain flour – to thicken the gravy.
- 2 tbsp butter – for cooking the onions and topping the potatoes.
- 500ml (17 fl oz) lamb or beef stock – for a rich, flavorful base.
- 2 sprigs fresh thyme – for a fragrant herbal note.
- 2 bay leaves – for additional depth of flavor.
- Salt and pepper – to taste for seasoning.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 160°C (320°F).
Step 2: Brown the lamb
- In a large frying pan, melt 1 tbsp of butter over medium heat. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Once browned, remove the lamb from the pan and set aside.
Step 3: Cook the onions and carrots
- In the same pan, add the remaining butter. Sauté the sliced onions and carrots for 5 minutes until softened. Sprinkle over the flour and stir well to combine. This will help thicken the sauce.
Step 4: Assemble the hotpot
- In a large casserole dish, layer half of the sliced potatoes on the bottom. Add the browned lamb, then spread the cooked onions and carrots over the top. Pour the lamb or beef stock over the mixture, ensuring the meat is covered. Add the thyme sprigs and bay leaves. Finally, arrange the remaining sliced potatoes on top, overlapping them to create a decorative pattern.
Step 5: Season and bake
- Season the top of the potatoes with salt and pepper, then dot with a little extra butter. Cover the dish with a lid or foil and bake in the preheated oven for 2 hours.
Step 6: Crisp up the potatoes
- After 2 hours, remove the lid or foil and increase the oven temperature to 200°C (400°F). Bake for an additional 30 minutes until the potatoes on top are golden and crispy.
Step 7: Serve
- Once the Mary Berry Lancashire Hotpot is cooked, remove it from the oven and let it rest for a few minutes before serving. The lamb should be tender, and the potatoes golden and crisp.
