Name: Traditional Lancashire Hot Pot Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: British
Ingredients: 1 tbsp butter; 1 tbsp vegetable oil; 500 g (1.1 lbs) lamb (neck or shoulder, cut into bite-size chunks); 2 brown onions (peeled and thinly sliced); 3 medium-sized carrots (peeled and cut into chunks); 680 g (1.5 lbs) potatoes (peeled and sliced 2-3mm thick); 1 heaped tbsp plain (all-purpose) flour (gluten-free if required); 480 ml (2 cups) hot chicken or vegetable stock (or water with stock cubes/bouillon); 2 bay leaves; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 tbsp Worcestershire sauce (gluten-free if required); 1 tbsp melted butter (for brushing); 1/4 tsp dried thyme

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Introduction

Traditional Lancashire Hot Pot is a comforting British classic featuring tender lamb slow-cooked with onions and carrots, topped with a crispy layer of sliced potatoes. This hearty casserole is perfect for chilly evenings and simple to prepare for a satisfying homemade meal.

A close-up view of a white round dish filled with a layered potato bake. The top layer has thin, round slices of golden-brown potatoes sprinkled with herbs and coarse salt, showing a slightly crispy texture. Beneath this, there are visible chunks of browned meat and pieces of orange carrot peeking through a glossy, thick sauce. A large silver spoon rests inside the dish, pressing slightly into the layers. The background shows a white marbled texture with blurred green leaves adding a touch of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp butter
1 tbsp vegetable oil
500 g (1.1 lbs) lamb (not too lean – neck or shoulder, cut into bite-size chunks)
2 brown onions (peeled and sliced thinly)
1 heaped tbsp plain (all-purpose) flour (gluten-free if needed)
480 ml (2 cups) hot chicken or vegetable stock
2 bay leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce (gluten-free if required)
3 medium-sized carrots (peeled and cut into chunks)
680 g (1.5 lbs) potatoes (peeled and sliced 2-3mm thick; floury potatoes like Maris Piper work best)
1 tbsp melted butter (for brushing)
1/4 tsp dried thyme

Instructions

Step 1: Preheat your oven to 170°C (325°F, fan-assisted).
Step 2: In a medium casserole or saucepan, melt the butter with the vegetable oil. Add the lamb and fry until lightly browned on all sides, about 3-4 minutes. Transfer the lamb to a bowl.
Step 3: Add the sliced onions to the pan and cook for 3-4 minutes, stirring regularly until softened.
Step 4: Return the lamb to the pan and stir in the flour, cooking for one minute to remove the raw taste.
Step 5: Pour in the hot stock, then add the bay leaves, salt, pepper, and Worcestershire sauce. Stir well and bring to a gentle bubble.
Step 6: Cover the pan with a lid and place it in the oven to cook for 30 minutes.
Step 7: After 30 minutes, stir in the carrot chunks. Transfer the mixture to a casserole or pie dish if preferred.
Step 8: Arrange the sliced potatoes on top, starting from the outside and working towards the center, overlapping slightly.
Step 9: Brush the potato topping with the melted butter and sprinkle over the dried thyme. Cover with a lid or foil and return to the oven for 1 hour.
Step 10: Increase the oven temperature to 200°C (400°F, fan). Remove the cover and cook for an additional 30 minutes until the potatoes are golden brown and crisp.
Step 11: Remove from the oven and let rest for about 5 minutes before serving. Enjoy with your choice of green vegetables.

Tips & Variations

For extra flavor, add a splash of red wine to the stock before cooking.
Use lamb shoulder for a tender result with good marbling; avoid very lean cuts that may dry out.
Try adding garlic or herbs like rosemary for a fragrant twist.
For a gluten-free version, substitute the plain flour with a gluten-free alternative and use gluten-free Worcestershire sauce.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until hot throughout. The top potato layer may lose some crispness upon reheating but will still be delicious.

How to Serve

A white oval baking dish filled with a potato gratin showing about three layers of thinly sliced round potatoes, arranged overlapping on the top layer in a circular pattern. The potatoes have a golden-brown color with crispy edges and are sprinkled with greenish dried herbs. The surface looks slightly shiny with melted cheese or cream. The dish rests on a white marbled surface with a folded blue and white striped cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef instead of lamb in Lancashire Hot Pot?

Yes, beef can be used as a substitute, but lamb provides the traditional flavor. Choose a cut suitable for slow cooking like chuck or brisket for best results.

Do I need to parboil the potatoes before adding them?

No, slicing the potatoes thinly is enough. They will cook through during the baking time and develop a nice crispy topping.