Lancashire Hotpot
By Groceree
Lamb and onion layered under overlapping potato slices and cooked slowly, the lid on so the meat braises and off at the end so the potatoes brown and crisp.
Last updated
- Servings
- 4 servings
- Prep
- 35 min
- Cook
- 2 h 55 min
- Total
- 3 h 30 min
Ingredients
- boneless lamb shoulder900 g
- lamb kidneys (optional)2
onions3
carrots2
potatoes1 kg
plain flour3 tbsp- lamb stock500 ml
Worcestershire sauce1 tbsp
thyme4 sprigs
bay leaves2
butter50 g
vegetable oil2 tbsp
salt
black pepper
Instructions
- 01
Heat the oven to 160°C. Cut the into 4 cm chunks and, if using the , trim and slice them. Slice the and , then peel the and slice them 3 mm thick. Season the with and .
- 02
Toss the in the seasoned and brown it hard in the in a large flameproof casserole, in batches. Set it aside.
- 03
Soften the and in the same casserole for 8 minutes, then lift them out.
- 04
Take the casserole off the heat and layer the , the if using, the and the back into it with the and , seasoning with and as you go.
- 05
Pour over the and . It should come most of the way up the meat but not over it.
- 06
Melt the . Overlap the slices across the top in tight rows, like roof tiles, and brush generously with the melted .
- 07
Put the lid on and cook in the oven for 2 hours.
- 08
Take the lid off, turn the oven up to 200°C and give it 30 minutes more, until the are brown and crisp at the edges.
Notes
- Lid on, then lid off. The first 2 hours braise the lamb; the last 30 minutes are the only chance the potatoes get to crisp.
- Slice the potatoes thinly and overlap them properly. Thick chunks sit in the gravy and go to mush.
- The kidneys are traditional and add a great deal of depth, but the hotpot is good without them.
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 50 g
- Carbs
- 57 g
- Fat
- 44 g
Estimated from the ingredients.
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