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

Scale

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.