Lancashire Hotpot
Why this recipe works
- Built-in depth: Browning the lamb and gently cooking the onions before adding stock creates a richer, more rounded gravy.
- Classic slow bake: A covered bake gives the lamb time to become tender while the potato topping cooks through.
- Golden potato topping: Uncovering the hotpot at the end lets the buttered potato slices crisp while the sauce bubbles beneath.
Get the most out of this recipe
Authenticity notes
- Northern English roots: Lancashire hotpot is closely associated with north-west England and is traditionally centred on lamb or mutton, onions and a sliced potato topping.
- Simple, practical cooking: The dish relies on slow cooking rather than elaborate ingredients, making it a sturdy family-style casserole with a rich gravy.
Texture tips
- Keep the simmer gentle: Avoid boiling the lamb hard before baking; a steady gentle simmer helps keep the meat tender.
- Slice potatoes evenly: Even potato slices cook at the same rate and brown more consistently across the top.
Make-ahead tips
- Good for leftovers: The flavours settle well after chilling, and the hotpot can be reheated covered until piping hot.
- Re-crisp the topping: Reheat covered in a 180°C (355°F) oven, then uncover near the end so the potato topping can crisp again.
- Freezer-friendly: Cool completely before freezing, then thaw overnight in the fridge before reheating thoroughly.
Ingredient notes
- Choose lamb shoulder: Boneless lamb shoulder suits slow cooking because it becomes tender and gives the gravy good savoury depth.
- Use waxy potatoes: Yukon Gold potatoes hold their shape well enough for a layered topping while still becoming soft underneath.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 160°C (320°F). Cut the lamb into bite-sized pieces, slice the onion, and slice the potatoes thinly and evenly.
- Melt half the butter in a casserole over medium-high heat and brown the lamb in batches until well coloured. Season with half the salt and pepper as you go, then tip the lamb into a bowl.
- Lower the heat to medium and add the onion to the casserole with a small knob of the remaining butter. Cook for 8 to 10 minutes until softened and lightly golden, scraping up any browned bits.
- Stir in the flour and cook for 1 minute. Gradually pour in the hot stock, stirring until smooth and slightly thickened, then stir in the Worcestershire sauce and add the thyme.
- Return the lamb and any juices to the casserole and bring to a gentle simmer. Cover and simmer for 20 minutes so the flavours start to meld.
- Arrange the sliced potatoes over the lamb mixture in overlapping layers, then season with the remaining salt and pepper. Dot with the remaining butter.
- Cover and bake for 1 hour 15 minutes, until the lamb is tender and the potatoes are cooked through. Uncover and bake for a further 20 minutes until the top is crisp and golden and the juices are bubbling at the edges.
- Rest for 5 to 10 minutes before serving so the juices settle slightly. Spoon into bowls with plenty of the rich cooking liquor.
Recipe notes
Tips
- Slice the potatoes evenly so the topping cooks at the same rate and browns nicely.
- Keep the stew at a gentle simmer before baking; a hard boil can make the lamb tough.
- If serving vulnerable groups, ensure the hotpot is piping hot throughout before serving.
Substitutions
- Replace beef stock with chicken stock for a lighter, less robust gravy.
- Replace fresh thyme with dried thyme, using a smaller amount for a more concentrated flavour.
- Replace unsalted butter with salted butter, then reduce the fine sea salt slightly to taste.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat covered in a 180°C (355°F) oven until piping hot, uncovering for the last 10 minutes to re-crisp the potato topping; freeze for up to 2 months and thaw overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 30min (30min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Gluten Milk Wheat
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