Lancashire Hotpot
A slow-baked lamb casserole layered with onion and carrot, finished with a neatly tiled potato topping that turns golden and crisp in the oven. It is a hearty northern classic with deep, simple flavor.
Prep
25m
Cook
2h 30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Hotpot
- 750gLamb Shoulder (cut into large chunks)
- 220gOnion (thinly sliced)
- 180gCarrot (sliced)
- 550mlLamb Stock
- 2gDried Thyme
- 2pcsBay Leaf
- 8gSalt
- 2gBlack Pepper
Topping
- 0.95kgPotato (peeled and thinly sliced)
- 35gUnsalted Butter (melted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 160°C (320°F).
- 02
Season the lamb shoulder with the salt and black pepper.
- 03
Arrange half of the onion and carrot in a casserole dish, add the lamb shoulder, then cover with the remaining onion and carrot.
- 04
Add the dried thyme and bay leaves, then pour in the lamb stock.
- 05
Arrange the potato over the dish in overlapping layers to cover the filling completely.
- 06
Brush the potato with the unsalted butter.
- 07
Cover the dish tightly and bake until the lamb is tender.
- 08
Uncover and continue baking until the potato topping is deeply golden and crisp at the edges.
- 09
Let the hotpot rest briefly before serving.
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