British & Irish

Lancashire Hotpot

Name: Lancashire Hotpot
Total time: 150 min
Yield: 9 servings
Cuisine: British & Irish
Ingredients: 1kg diced lamb neck or shoulder; 2 large onions (sliced); 3 carrots (thickly sliced); 2 tbsp plain flour; 500ml lamb stock; 1 tbsp fresh thyme leaves; 1kg floury potatoes (peeled and thinly sliced); 30g butter (melted)

Layers of tender lamb, sweet onions, and thin-sliced potato, slow-baked until the top is crisp and the filling is gloriously rich and aromatic.

150 minutes

Serves 9

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Brown the lamb: Preheat oven to 170°C (340°F). In a large flameproof casserole dish, heat a little oil over medium-high heat and brown the diced lamb in batches. Remove and set aside.

2
Sauté the vegetables: In the same dish, lower the heat and fry the sliced onions and carrots for 5-8 minutes until softened.
3
Make the gravy base: Stir the flour into the vegetables and cook for 1 minute. Gradually pour in the lamb stock, stirring constantly until smooth. Return the lamb to the pot, add the fresh thyme, and season with salt and pepper.
4
Layer the potatoes: Arrange the thinly sliced potatoes in overlapping layers over the top of the lamb and vegetable stew, completely covering the meat.
5
Bake covered: Brush the top layer of potatoes with half of the melted butter. Cover the casserole dish with a tight-fitting lid or foil and bake in the oven for 1.5 hours.
6
Crisp the top: Remove the lid or foil, brush the potatoes with the remaining melted butter, and increase the oven temperature to 200°C (400°F). Bake for a further 30 minutes until the potatoes are crisp and deeply golden brown.

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