United Kingdom Lancashire Hotpot
Lancashire hotpot, a simple lamb and potato casserole, is a staple main dish from northwest England. The hotpot in the dish’s title may refer to a heavy pot used to cook stews and casseroles, or it may be a variation on the word hotchpot or hotch potch, meaning a hodgepodge mix of ingredients. The basic hotpot includes lamb or mutton, onion, potatoes, and seasonings, but variations call for the addition of vegetables like peas, carrots, and cauliflower.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
2 hours
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) vegetable oil
- 1 1/3 cups (340 g) onion, chopped
- 1½ lbs (680 g) leg of lamb, cubed
- 2½ lbs (1.1 kg) potatoes, peeled and thinly sliced
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 ml) chopped fresh thyme
- 1 oz (28 g) butter
- 2 cups (475 ml) chicken or lamb stock
Directions
- Preheat oven to 375°F (190°C).
- Pour vegetable oil into a large skillet set over medium heat.
- Sauté onion in the hot oil until soft and golden.
- Transfer onion to a bowl.
- Put cubed lamb into hot skillet and fry until deep brown, about 12 minutes.
- Drain fat from skillet and reserve.
- Cover bottom of a 9 x 13-inch (23 x 33-cm) baking dish with half of sliced potatoes.
- Brush with reserved fat.
- Season with salt and black pepper.
- Spoon lamb and onions over potatoes.
- Scatter thyme over lamb, season again with salt and black pepper, and lay remaining potatoes on top.
- Brush with reserved fat.
- Sprinkle with salt and black pepper and dot with butter.
- Pour stock over dish.
- Bake for 1½–2 hours. If potatoes become too brown, cover dish with aluminum foil.
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