Traditional Lancashire Hotpot
Traditional dish · British
A classic Lancashire Hotpot featuring tender lamb, root vegetables, and a distinctive potato and parsnip topping, slow-cooked to perfection.
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Ingredients
- Lamb shoulder1 kg
- Onions2 large
- Carrots2 medium
- Potatoes1.5 kg
- Parsnips500 g
- Lamb stock500 ml
- Worcestershire sauce2 tbsp
- Flour2 tbsp
- Butter50 g
- Bay leaves2
- Thyme1 tsp dried
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3).
- 2
Cut lamb into 3-4 cm chunks. Season with salt and pepper.
- 3
Peel and thickly slice onions and carrots.
- 4
Heat butter in a large ovenproof casserole dish or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
- 5
Add onions and carrots to the dish and cook for 5-7 minutes until softened.
- 6
Stir in the flour and cook for 1 minute.
- 7
Gradually pour in the lamb stock, stirring constantly until smooth. Bring to a simmer.
- 8
Return the lamb to the dish. Add Worcestershire sauce, bay leaves, and thyme. Season with salt and pepper.
- 9
Cover the dish and cook in the preheated oven for 1.5 hours, or until the lamb is tender.
- 10
While the lamb is cooking, peel and thinly slice the potatoes and parsnips for the topping.
- 11
Remove the hotpot from the oven. Remove bay leaves. Arrange the sliced potatoes and parsnips in overlapping concentric circles over the lamb mixture.
- 12
Increase oven temperature to 190°C (170°C fan/Gas Mark 5).
- 13
Bake uncovered for 30-40 minutes, or until the potato and parsnip topping is golden brown and crisp.
- 14
Let stand for 10 minutes before serving.
