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Lancashire Hotpot

Traditional British lamb hotpot slow-cooked with onions and topped with crisp sliced potatoes.

British Gluten Free
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Overview

Description

Traditional British lamb hotpot slow-cooked with onions and topped with crisp sliced potatoes.

Prep 25 min Cook 120 min Serves 4
Preparation

Ingredients

  • 700 g Lamb shoulder
  • 800 g Potatoes
  • 2 Onion
  • 2 Carrot
  • 500 ml Beef stock
  • 1 tbsp Worcestershire sauce
  • 30 g Butter
Cooking

Instructions

  1. 1
    Preheat the oven to 160°C.
  2. 2
    Slice the onions and carrots and cook them gently in a casserole dish until softened.
  3. 3
    Add diced lamb and brown lightly on all sides to develop flavour.
  4. 4
    Pour in the beef stock and Worcestershire sauce and season well.
  5. 5
    Bring to a gentle simmer before removing from the heat.
  6. 6
    Peel and thinly slice the potatoes.
  7. 7
    Arrange the potato slices neatly over the lamb mixture, slightly overlapping them across the top.
  8. 8
    Brush the potatoes with melted butter to help them crisp during cooking.
  9. 9
    Cover and bake for 90 minutes, then uncover for the final 20–30 minutes until the potatoes are golden brown.
  10. 10
    Allow to rest briefly before serving.
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