Lancashire Hotpot
A hearty one-pot meal featuring tender lamb and vegetables beneath a crispy potato crust, capturing the essence of rustic comfort food.
Ingredients
Base Ingredients
- 800 g braising lamb, cut into large bite-sized pieces Key ingredient for rich flavor
- 4 pieces lamb kidneys, trimmed and roughly chopped Adds depth of flavor
- 2 onions thinly sliced For a fragrant base
- 1 large carrot, peeled and cut into small cubes Adds sweetness
Cooking Ingredients
- 500 ml lamb stock Builds flavor
- 1 tbsp Worcestershire sauce Introduces umami richness
- Leaves from 4 sprigs thyme Herbs for flavor
- 2 tbsp chopped rosemary Herbs for flavor
- 2 pieces bay leaves Herbs for flavor
- 1 tbsp cornflour mixed with 1 tbsp water To thicken sauce
Topping Ingredients
- 700 g potatoes, peeled and thinly sliced Form the crispy potato crust
- 80 g butter, split use For brushing on potatoes
- 3 tbsp sunflower oil, divided For browning the meat
- Sea salt and black pepper To taste
Instructions
Preparation
- Heat 1 tbsp of oil in a shallow casserole and brown half of the lamb for a few minutes. Remove and repeat with the remaining lamb.
- Add the last tbsp of oil to the pan and brown the kidneys briefly. Transfer them to the bowl with the lamb.
- Melt half of the butter in the same pan and cook the onions over low-medium heat for about 10 minutes, until soft and lightly caramelized.
Cooking
- Pour in the lamb stock, then return the lamb and kidneys with any resting juices to the pan. Stir in the Worcestershire sauce, thyme, rosemary, bay leaves, and season with salt and pepper.
- Cover and simmer for 45 minutes. Remove the lid, add the diced carrot, then stir in the cornflour slurry. Cover again and cook for another 30 minutes, until the sauce thickens.
- Meanwhile, preheat the oven to 180°C / 350°F / Gas 4.
- Once the filling is ready, take it off the heat and arrange the potato slices evenly over the top.
- Melt the remaining butter and brush it over the potatoes. Bake for 45 minutes to 1 hour, until the potatoes are tender and golden.
Notes
Perfect for feeding a crowd. Can be served with green peas or steamed vegetables. Leftovers can be stored in the refrigerator for up to three days or frozen for longer storage.