Lancashire Hotpot Recipe

Traditional Lancashire Hotpot

Lancashire hotpot is a classic English comfort food. With tender lamb, onions and a golden potato topping, it's the perfect meal for a cold winter's day.

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

Lancashire hotpot is a classic English comfort food. Made with lamb, onions and a golden potato topping, it's the perfect meal for chilly days and family dinners.

Golden, crispy potatoes on top, tender and soft inside as they soak up the rich, delicious flavours of melt-in-your-mouth lamb.

Based on a Lancashire hotpot recipe by James Martin, this hearty dish is perfect for chilly days and makes a comforting family dinner.

If you're not a fan of lamb's kidneys, you can leave them out, although they do add extra flavour to the finished dish.

🛒Ingredients You'll Need

You'll only need a handful of simple ingredients to make this traditional Lancashire hotpot:

• 🧈 Unsalted butter
• 🥩 Boneless lamb steaks
• 🥩 Lamb's kidneys
• 🧅 Onions
• 🥕 Carrots
• 🌾 Plain flour
• 🍶 Worcestershire sauce
• 🥣 Chicken stock
• 🍃 Bay leaves
• 🥔 Floury potatoes

Recommended Equipment

A Mandoline Slicer is ideal for slicing the potatoes thin enough to cook and become golden and crisp during cooking.

A medium-sizedlidded casserole dish is perfect for cooking and serving Lancashire hotpot.

What to Serve with Lancashire Hotpot?

Braised Red Cabbagegoes perfectly with hotpot. It's one of those dinners you'll want to eat again even when you're full!

If you like Lancashire hotpot, you'll also enjoy Lamb with Boulangère Potatoes.

For this dish, the potatoes should be sliced thinly, or they won't turn out nearly as crisp on top by the end of cooking.

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

Have you tried this recipe?
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Lancashire hotpot recipe, traditional Lancashire hotpot, lamb hotpot recipe, English hotpot recipe, classic Lancashire hotpot

main, dinner, comfort food, British

English

Yield: 4

Author: Jan Bennett

Lancashire Hotpot Recipe

Traditional Lancashire hotpot made with tender lamb, onions and sliced potatoes baked until golden and crisp. A comforting British classic that's perfect for autumn and winter meals.

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

Ingredients

• 90g unsalted butter
• 600g boneless lamb steaks
• 4 lamb's kidneys
• 2 medium onions
• 4 carrots
• 4 tbsp plain (all-purpose) flour
• 1½ tbsp Worcestershire sauce
• 400ml chicken stock
• 2 bay leaves
• 900g floury potatoes

Instructions

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

1. Peel and chop the onions into bite-sized pieces. Peel and slice the carrots, and peel and very thinly slice the potatoes.
2. Cut the lamb into large chunks. Trim and remove the core from the kidneys and cut them into bite-sized pieces.
3. Divide the butter into 3 x 30g. Melt one-third in a large frying pan and brown the lamb in batches. Transfer the lamb to a lidded casserole dish.
4. Melt another third of the butter in the same pan and cook the onions and carrots until softened and lightly golden. Add the kidneys and cook for 2 to 3 minutes. Transfer everything to the casserole dish.
5. Sprinkle over the flour and cook for 2 minutes, stirring well.
6. Add the Worcestershire sauce and gradually stir in the hot stock until combined. Add the bay leaves.
7. Arrange the sliced potatoes over the meat mixture in an even layer and dot with a little more butter.
8. Cover with the lid or a sheet of foil and bake for about 2 hours, or until the potatoes are tender.
9. Melt the remaining butter and increase the oven temperature to 200°C/400°F/Gas Mark 6.
10. Remove the lid or foil and brush the potatoes with the melted butter.
11. Return the dish to the oven for 30 minutes, or until the potatoes are golden brown and crisp.

Notes

• Slice the potatoes as thinly as possible for the best golden, crispy topping. A mandoline slicer makes this much easier.
• Lamb's kidneys are traditional in Lancashire hotpot and add extra flavour, but you can leave them out if preferred.
• Floury potatoes such as Maris Piper or King Edward work best, as they soften beautifully during cooking while crisping up on top.
• If the potatoes are browning too quickly, loosely cover the dish with foil until they're cooked through.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.

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