Lancashire hotpot

Name: Lancashire hotpot
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: British
Ingredients: 60g Butter; 900g Lamb; 3 Lamb Kidney; 2 medium Onions; 4 sliced Carrots; 25g Plain Flour; 2 tsp Worcestershire Sauce; 500ml Chicken Stock; 2 Bay Leaves; 900g Potatoes

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Serves 6 560 kcal per serving Prep 20 min Cook 2 h

Ingredients

60g Butter
900g Lamb
3 Lamb Kidney
2 medium Onions
4 sliced Carrots
25g Plain Flour
2 tsp Worcestershire Sauce
500ml Chicken Stock
2 Bay Leaves
900g Potatoes

Instructions

Preheat the oven to 160°C (140°C fan, gas mark 3). Melt some of the butter in a large, shallow ovenproof casserole. Brown the lamb in batches until lightly coloured, then transfer to a plate. Repeat the process with the kidneys and set them aside with the meat.
Add a little more butter to the same dish and fry the onions and carrots over medium heat until golden. Sprinkle in the flour and let it cook for a couple of minutes, then add the Worcestershire sauce. Pour in the chicken stock and bring to the boil, stirring well.
Return the lamb and kidneys to the dish, add the bay leaves and mix gently. Remove from the heat. Arrange the sliced potatoes evenly over the meat and drizzle with a little more melted butter.
Cover the dish with a lid and place it in the oven for about 1½ hours, until the potatoes are fully cooked and tender.
Remove the lid, brush the potatoes with a little more butter and increase the oven temperature to brown the top, or finish under the grill for 5–8 minutes until golden.

Tips

Use lamb best end or middle neck chops for the most authentic flavor and tender meat.
Arrange the top layer of potatoes in a neat spiral and brush with melted butter to ensure they get crispy and golden.
Cook at a low temperature for several hours; the meat should be falling off the bone and the potatoes on top perfectly soft yet crisp.

Variations

Kidney Addition: Add lamb kidneys to the meat layer for a traditional, deeper savory flavor.
Vegetarian Hotpot: Replace lamb with mushrooms and lentils, using a rich vegetable stock.