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Quick Lancashire Hotpot
70% authentic · British
A simplified and quicker version of the traditional Lancashire Hotpot, using pre-cut lamb and fewer vegetables, but still delivering comforting flavors.
Ingredients
- Diced lamb leg750 g
- Onions1 large
- Potatoes1 kg
- Lamb stock400 ml
- Worcestershire sauce1 tbsp
- Dried mixed herbs1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4).
- 2
Peel and chop the onion. Peel and thinly slice the potatoes.
- 3
In an ovenproof dish, combine the diced lamb, chopped onion, half of the sliced potatoes, lamb stock, Worcestershire sauce, and dried herbs. Season with salt and pepper.
- 4
Stir everything together well.
- 5
Arrange the remaining potato slices on top in an overlapping pattern.
- 6
Cover with foil and bake for 45 minutes.
- 7
Remove the foil and bake for another 20-25 minutes, until the potato topping is golden and the lamb is cooked through.
- 8
Let stand for 5 minutes before serving.
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