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🥘 Lancashire Hotpot

Ingredients (4–6 servings)

• 800 g–1 kg lamb (shoulder or neck fillet), trimmed & cut into chunks
• 2 tbsp flour
• 2–3 tbsp butter or dripping (for frying + brushing)
• 2 medium onions, thinly sliced
• 2–3 carrots, sliced (optional but common)
• 1–2 bay leaves
• 2–3 sprigs fresh thyme (or 1 tsp dried)
• 2 cups (500 ml) lamb or beef stock
• 900 g–1 kg potatoes, peeled & thinly sliced
• Salt & black pepper, to taste
• Optional: Worcestershire sauce, 1 parsnip, or a handful of pearl barley for extra richness

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Instructions

1. Prepare the Lamb

1. Toss the lamb pieces in flour seasoned with salt and pepper.
2. Heat butter/dripping in a heavy pan.
3. Brown the lamb in batches until golden — this builds deep flavor.

Set aside once browned.

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2. Cook the Onions

1. In the same pan, add a little more butter if needed.
2. Cook sliced onions for 5–8 minutes, until soft and lightly browned.
3. Add carrots if using; cook 2 minutes more.

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3. Build the Hotpot

Use a casserole dish or Dutch oven.

1. Layer half the potatoes on the bottom.
2. Season lightly.
3. Add all the lamb, onions, and carrots over the potatoes.
4. Add bay leaves, thyme, and a splash of Worcestershire if desired.
5. Pour in hot stock — it should come just below the level of the meat.
6. Top with the remaining potato slices, arranged neatly in overlapping circles.
7. Brush the top with melted butter and season.

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4. Bake

1. Cover the dish with a lid or foil.
2. Bake at 160°C / 325°F for 1½ hours.
3. Remove the lid, brush the potatoes with more melted butter,
   and bake 30–40 minutes more until the top is golden and crisp.
4. If the potatoes need extra color, finish under the broiler for 3–5 minutes.

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5. Serve

Let it rest 10 minutes, then serve with:

• Pickled red cabbage (traditional)
• Buttered peas
• Crusty bread

The lamb will be tender, the broth rich, and the potatoes both soft beneath and crispy on top — the hallmark of a perfect Lancashire hotpot.

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