Lancashire Hotpot (Lamb and Potato Casserole)
In short: Lamb, onion and carrot slow-cooked in gravy under overlapping potato slices that crisp golden on top. A Lancashire one-pot classic. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 25 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 585 kcal
Lancashire hotpot is a slow-baked casserole of lamb and onions in gravy, topped with a tight overlapping layer of sliced potato. The potatoes steam underneath and crisp on top, while the meat turns tender in the oven. It is a one-pot dish that suits a cold evening: put it in the oven, leave it for a couple of hours and sit down to a full dinner. Pickled red cabbage is the traditional side.
Instructions
- Heat the oven to 160°C (325°F). Season the lamb with the salt and pepper and toss it in the flour. Heat 1 tablespoon of the oil in a large pan and brown the lamb in 2 batches, about 5 minutes each, then move it to a plate.
- Add the rest of the oil, the onions and the carrots to the pan and cook for 8 minutes until soft. Return the lamb, pour in the stock and Worcestershire sauce, add the thyme and bay leaves, and simmer for 5 minutes, scraping up the browned bits.
- Tip everything into a 3 liter (3 quart) casserole dish. Season the potato slices with salt and lay them in overlapping layers over the top, tucking the edges in.
- Brush the potatoes with half of the melted butter. Cover with a lid or foil and bake for 1 1/2 hours.
- Raise the oven to 200°C (400°F), uncover the dish and brush the potatoes with the remaining butter. Bake for 30 to 40 minutes until the potatoes are golden and crisp at the edges and the lamb is very tender.
- Rest for 10 minutes and serve with pickled red cabbage or buttered peas.
Tips
- Neck fillet or shoulder gives the best result, because the connective tissue melts into the gravy during the long cook. Lean leg meat turns dry.
- Slice the potatoes thin and evenly so they cook through. A few sliced lamb kidneys can be added with the meat for a more traditional version.
Questions and answers
Can I make Lancashire hotpot in a slow cooker?
Yes. Cook the lamb and sauce on low for 6 to 7 hours, then move it to an ovenproof dish, add the potato layer and crisp it in a hot oven for 30 minutes.
Can I make Lancashire hotpot ahead?
Assemble it up to a day ahead and chill, then bake with 20 extra minutes. It also reheats well the next day.
What goes with Lancashire hotpot?
Pickled red cabbage is the traditional partner, with pickled beetroot or buttered peas also common. Crusty bread helps mop up the gravy.
How long does it take to make Lancashire Hotpot (Lamb and Potato Casserole)?
About 2 h 55 min in total: 30 min of preparation and 2 h 25 min of cooking.
How many calories are in Lancashire Hotpot (Lamb and Potato Casserole)?
About 585 kcal per serving, with 35 g of protein, 41 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 585 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 41 g |
| Fat | 31 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
