Get ready to add this mouthwatering and classic Lancashire Hotpot recipe to your selection of staple dinners. Lancashire hotpot is a hearty combination of stewing lamb, potatoes, and onions, slow-cooked to perfection.
This delicious and traditional British dish has been warming hearts for generations, due to its simplicity and the use of readily available ingredients. And the best part? This recipe can also be altered to be cooked in a slow-cooker for extra convenience.
Lancashire Hotpot is perfect for the whole family, and it’s a classic for a reason.
Butcher tip: opt for cuts like the shoulder or neck of lamb! These cuts typically have a good balance of meat and fat, which will result in a rich, tender and satisfying stew. Bone-in cuts will also add extra flavour to the stew, however, boneless cuts can be more convenient and family friendly.
Ingredients you’ll need to gather:
- 900g of stewing lamb
- 900g of potatoes, peeled and sliced
- 4 carrots, peeled and sliced
- 500mL of lamb or chicken stock
- 2 medium onions, chopped
- 100g butter
- 2 bay leaves
- 25g plain flour
- 2 tsp Worcestershire sauce
How to cook our Lancashire Hotpot Recipe, method:
- Bring the heat - Preheat your oven to 160°C and let it heat up while you start browning the stewing lamb.
- Grab a nice big casserole dish (or pan) - Remember, the bigger, the better. Place it over medium heat. Once it's heated up, melt a bit of the 100g butter in the casserole dish. Next, toss in the stewing lamb – but not all at once. It's best to brown the lamb in batches for an even sear.
- Bring on the flavour - In the same casserole dish (or pan), add a bit more butter, and toss in the onions and carrots. Cook them until they turn a beautiful golden shade and become fragrant.
- Make it saucy - Sprinkle over 25g of plain flour and let it cook for a couple of minutes. Give it a shake of Worcestershire sauce and pour in the 500mL of stock. Bring it all to a boil.
- Combine it all - Stir the stewing lamb back into the mix, toss in the bay leaves, and turn off the heat. If you're using a pan (and not a casserole dish), transfer the stew into an oven-proof dish for the next step.
- It's potato time - Arrange the peeled and sliced potatoes on top of the meat and drizzle them with the remaining butter. Cover the dish, then place it in the oven for about 1½ hours until the potatoes are perfectly cooked. For that extra crispy touch, we recommend finishing it off under the grill for 5-8 minutes until the potatoes turn a beautiful golden brown.
And there you have it – your Lancashire hotpot! Enjoy every hearty bite of this classic dish. It's a family favorite for a reason!
All of the quality ingredients used in this recipe are available at our store, so come visit us at Pendle Hill Meat Market and we'll be delighted to assist you in bringing this delicious meal to life. We also offer online shopping, with click-and-collect or delivery options. Order now.
