Lancashire hotpot
Lancashire hotpot, from above
Non vegLancashire

Lancashire hotpot

Lamb and onions slow baked under a lid of crisp, buttery potato slices. Northern England's Sunday best.

165 minTime
33 gProtein each
mildSpice
Mill town supper2 chapters · 1 min read

Make it your way

Grandma's wayLamb, onions and stock under a lid of sliced potatoes, slow baked.
The original
352kcalsame
33 gproteinsame
4 gfibresame
165minutessame

Lancashire hotpot.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Mutton (goat meat)800 g lamb or mutton neck chops or shoulder
Maida (all-purpose flour, plain flour)2 tbsp
Salt1½ tsp
Black pepper1 tsp
Butter3 tbsp, divided
Onion4, sliced
Worcestershire sauce1 tbsp
Dried thyme1 tsp
Bay leaf (indian bay leaf)2
Chicken stock (chicken broth)2 cups lamb or chicken stock
Potato6, thinly sliced

Method

5 steps
  1. 1Toss lamb with flour, salt and pepper and brown in half the butter. Set aside.
  2. 2Soften onions in the pan for 10 minutes.
  3. 3Layer lamb and onions in a deep dish with thyme and bay. Pour in stock and Worcestershire.
  4. 4Overlap potato slices on top like roof tiles, brush with melted butter and season. Cover and bake at 170 C for 1 1/2 hours.
  5. 5Uncover and bake 30 to 40 minutes more at 200 C until the potatoes are crisp and golden.
Serve it like this

Bring the dish to the table, scoop out generous portions with crisp potato on top and serve with pickled red cabbage and green beans.

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Make it a meal

What goes with Lancashire hotpot: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Crumpets90 min
On the side Green bean casserole50 min
On the side Mushy peas12 min
To drink Lemon barley water30 min
Something sweet Eccles cakes45 min
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