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Traditional Lancashire Hot Pot Recipe

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★★★★★

4.6 from 85 reviews

Traditional Lancashire Hot Pot is a classic British stew featuring tender lamb simmered with onions, carrots, and a rich stock, all topped with a crispy layer of thinly sliced potatoes. Slow-cooked in the oven, this comforting dish combines hearty flavors and a delightful golden crust, perfect for a warming meal.

Ingredients

Scale

Meat and Fats

  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 500 g (1.1 lbs) lamb (neck or shoulder, cut into bite-size chunks)

Vegetables

  • 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)

Other Ingredients

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 170°C (325°F) fan assisted to prepare for slow cooking the hot pot.
  2. Brown the Lamb: In a medium casserole or saucepan, melt the butter with vegetable oil. Add the lamb chunks and fry for about 3-4 minutes until they are lightly browned on all sides. Remove the lamb and set aside.
  3. Sauté Onions: In the same pan, add the sliced onions and cook for 3-4 minutes, stirring regularly, until softened and translucent.
  4. Create the Stew Base: Return the lamb to the pan and sprinkle over the flour. Stir and cook for 1 minute to lightly cook the flour. Gradually pour in the hot stock, then add bay leaves, salt, black pepper, and Worcestershire sauce. Stir well to combine and bring to a gentle bubble.
  5. Oven Cook Step 1: Cover the pan with a lid and place it in the preheated oven. Cook the lamb mixture for 30 minutes to tenderize the meat and develop flavors.
  6. Add Carrots and Prepare Potato Topping: After 30 minutes, take out the pan and stir in the carrot chunks. Transfer the stew to a 25cm diameter pie or casserole dish if desired. Arrange the thinly sliced potatoes over the stew in concentric circles starting from the edges towards the center.
  7. Brush and Season Potatoes: Brush the potato top with melted butter and sprinkle dried thyme evenly over the surface.
  8. Oven Cook Step 2: Cover the dish with a lid or foil and return it to the oven. Cook at 170°C for 1 hour to soften the potatoes and meld flavors.
  9. Crisp the Potato Topping: Increase the oven temperature to 200°C (400°F) fan and remove the lid or foil. Cook for an additional 30 minutes until the potatoes are golden brown and crisp on top.
  10. Rest and Serve: Remove from oven and let the hot pot rest for 5 minutes before serving. Serve with green vegetables of your choice for a complete meal.

Notes

  • Use a sturdy casserole or an ovenproof dish with a lid for best results.
  • Flour can be substituted with gluten-free flour if needed.
  • Neck of lamb is preferred for richer flavor; shoulder works well too.
  • Floury potatoes such as Maris Piper are ideal for the topping for a crisp crust.
  • If you don’t have Worcestershire sauce, a splash of soy sauce or tamari (gluten-free) can be a substitute.
  • Resting allows the juices to redistribute, enhancing flavor and texture.

Keywords: Lancashire hot pot, lamb stew, traditional British recipe, slow-cooked lamb, potato topping, oven-baked stew

Find it online: https://annakocht.com/traditional-lancashire-hot-pot-recipe/