Traditional Lancashire Hotpot

Lancashire Hotpot - James Martin Recipe

Who doesn't love a good lamb hotpot? This, my friends, is proper comfort food.

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Crispy potatoes on top, softly cooked through as they soak up the lovely flavours of melt in your mouth lamb.

Based on a Lancashire hotpot James Martin recipe, this is just the thing for this freezing weather and is so good.

You can leave the lamb's kidneys out if you really don't like them, but they do add to the taste.

What to serve with Lancashire hotpot?

Braised Red Cabbage goes perfectly with hotpot. It's one of those dinners you will want to eat again, even though you're full. I did a post on this a good age ago but it's so good it deserves another mention.

If you like Lancashire Hotpot, you will certainly like Lamb with Boulangère Potatoes.

The potatoes need to be cut thinly for this or they won't be half as nice and crispy on top at the end of cooking. 

A mandoline slicer really is the best way to cut potatoes thinly enough. Besides making Lancashire hotpot, you'll find it very useful in the kitchen.

Mandolins are also great for making dauphinoise potatoes and coleslaw - I love mine since it's easier than getting out a food processor. 

Even using the guard, the blade on that thing still frightens me! 😱

Ingredients

• Butter 

• Diced lamb 

• Lamb kidneys - you leave them out if you really don't like them

• Onions

• Carrots 

• Plain flour (all-purpose)

• Worcestershire sauce

• Hot chicken stock

• Bay leaf

• Sea salt and freshly ground black pepper 

• Potatoes - Maris Piper (floury potatoes)

Recommended Equipment

A Mandoline Slicer - vital for getting your potatoes thin enough, or they won't cook.

A good casserole dish

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

Traditional Lancashire hotpot, Lancashire hotpot James Martin recipe, lamb hotpot recipe,

main,

English

Yield: 3-4

Author: Jan Bennett

Lancashire Hotpot James Martin Recipe

Comfort food at its best - perfect for a cold winter's day. I served mine with braised red cabbage which was really lovely.

Prep time: 15 MinCook time: 2 H & 30 MTotal time: 2 H & 45 M

Ingredients

• 100g butter - divided into three
• 4 lambs kidneys - fat removed, cored and cut into bite-sized pieces
• 700g boneless lamb steaks - cut into large chunks
• 2 medium onions - chopped
• 4 carrots - peeled and sliced
• 4 tablespoons plain flour
• 1 ½ tablespoons Worcestershire sauce
• 400ml of chicken stock
• 2 bay leaves
• 900g potatoes - peeled and sliced really thinly (best to use a mandolin)

Instructions

Preheat the oven to 170°C/325°F or Gas 3

1. Heat a third of the butter in a large skillet or frying pan and brown the lamb in batches, once done add them to the casserole dish.
2. Fry the onions and carrots in the pan in another third of the butter until nice and golden. Now very lightly brown the kidneys and add those to the casserole.
3. Sprinkle over the flour and allow to cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, then bring to a boil.
4. Add all of this to the casserole along with the bay leaves.
5. Arrange the sliced potatoes on top of the meat and dot with a little more butter.
6. Now cover the casserole with its lid or some foil, and place it in the oven (middle shelf) for about 2 hours until the potatoes are cooked through.
7. Melt the remaining butter and turn the heat of your oven up, remove the lid from the casserole and brush the potatoes with the melted butter.
8. Remove the foil and put the dish back into the oven for about ½ an hour to brown the potatoes.

https://www.aglugofoil.com/2010/12/lancashire-hotpot-best-recipe.html

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