This Traditional Lancashire Hotpot is a hearty, slow-baked British classic that’s perfect for cozy meals. Layers of tender lamb or beef, sweet onions, and carrots are topped with thinly sliced potatoes and baked until golden and crisp. This comforting dish is ideal for chilly days and pairs beautifully with pickled red cabbage or crusty bread.
Prep Time
- 25 minutes
Cook Time
- 2 hours
Total Time
- 2 hours 25 minutes
Servings
- 4 servings
Ingredients
- 700g stewing lamb or beef , cut into chunks
- 2 large onions , thinly sliced
- 2–3 carrots , sliced into rounds
- A few sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 tablespoon plain flour , seasoned with salt and pepper
- 500ml lamb or beef stock
- 500g potatoes , peeled and thinly sliced
- Butter , for dotting
- Salt and pepper , to taste
- 1 tablespoon oil , for browning
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 160°C (fan) or 180°C (conventional) .
Step 2: Coat and Brown the Meat
- Toss the lamb or beef chunks in the seasoned flour , ensuring they’re evenly coated.
- Heat 1 tablespoon of oil in a large casserole dish over medium-high heat.
- Brown the meat in batches, ensuring each piece gets a nice sear. Remove and set aside once browned.
Step 3: Soften the Vegetables
- In the same pan, reduce the heat to medium and gently fry the onions and carrots for 5–10 minutes , until softened but not browned.
Step 4: Combine Ingredients
- Return the browned meat to the casserole dish.
- Stir in the thyme and pour over the stock , ensuring the liquid just covers the meat and vegetables.
- Bring to a gentle simmer and cook for 5 minutes to allow the flavors to meld.
Step 5: Layer the Potatoes
- Arrange the thinly sliced potatoes neatly over the top of the mixture, overlapping slightly to create a golden crust.
- Dot the surface with small pieces of butter and season generously with salt and pepper .
Step 6: Bake the Hotpot
- Cover the casserole dish with a lid or aluminum foil.
- Bake in the preheated oven for 1½ hours , then uncover and bake for an additional 30 minutes , or until the potatoes are golden, crisp, and tender.
Step 7: Serve
- Remove from the oven and let it rest for a few minutes before serving.
- Serve hot, accompanied by pickled red cabbage or crusty bread for a truly authentic experience.
Pro Tips
- Meat Choice: Use neck fillet or shoulder cuts of lamb or beef for melt-in-your-mouth tenderness.
- Flavor Boost: Add a splash of Worcestershire sauce to the stock for extra depth of flavor.
- Extra Richness: Stir in a spoonful of pearl barley with the stock for added texture and heartiness.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat gently on the stovetop or in the oven with a splash of stock to prevent drying out.
Nutrition Facts (Per Serving, based on 4 servings)
- Calories: ~480 kcal
- Carbohydrates: 35g
- Fats: 25g
- Protein: 30g
- Fiber: 5g
- Sugar: 8g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
This Traditional Lancashire Hotpot is the ultimate comfort food—rich, hearty, and packed with layers of flavor. The tender meat and vegetables are perfectly complemented by the golden, crispy potato topping, making it a satisfying meal that’s both rustic and elegant. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress.
Ready to bring a taste of northern England to your table? Grab your ingredients and get ready to savor a dish that’s warm, comforting, and steeped in tradition—it’s like a hug in a bowl!
