Lancashire Hotpot RecipeIngredients
(serves 4–6)700 g (1 ½ lb) lamb shoulder
or neck, cut into chunks2 medium
onions, sliced2 carrots, sliced (optional)2
parsnips, sliced (optional)2 tbsp plain
flour500 ml (2 cups) lamb or beef stock2
tsp Worcestershire sauce2 bay leaves2
sprigs fresh thyme (or 1 tsp dried)Salt
and freshly ground black pepper3–4
large potatoes, peeled and thinly sliced
(2–3 mm)40 g (3 tbsp) butter, melted (or dripping, for authentic flavor)InstructionsPreheat oven to 170°C (325°F).
Prepare the lambToss lamb pieces in a little flour, salt, and pepper.
Brown in a hot pan with a little oil until golden. Remove and set aside.
Layer the hotpotGrease a deep ovenproof casserole dish.
Layer half the sliced potatoes on the bottom.Add lamb, onions, carrots, parsnips, and seasonings.
Pour in stock, Worcestershire sauce, bay leaves, and thyme.
Top with the remaining potato slices, neatly overlapping in a circular pattern.
Butter & coverBrush potatoes with melted butter (or dripping).
Cover with a lid or foil.Bake slowlyBake for about 1 ½ hours covered.
Remove lid/foil, brush again with butter, and bake uncovered for another 45 minutes–1 hour until the potatoes are golden and crisp.
ServeTraditionally served with pickled red cabbage or beetroot.
Enjoy piping hot with crusty bread!