Lancashire Hotpot Recipe
Ingredients (serves 4–6)
700 g (1 ½ lb) lamb shoulder or neck, cut into chunks
2 medium onions, sliced
2 carrots, sliced (optional)
2 parsnips, sliced (optional)
2 tbsp plain flour
500 ml (2 cups) lamb or beef stock
2 tsp Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or 1 tsp dried)
Salt and freshly ground black pepper
3–4 large potatoes, peeled and thinly sliced (2–3 mm)
40 g (3 tbsp) butter, melted (or dripping, for authentic flavor)
Instructions
- Preheat oven to 170°C (325°F).
- Prepare the lamb
Toss lamb pieces in a little flour, salt, and pepper.
Brown in a hot pan with a little oil until golden. Remove and set aside.
- Layer the hotpot
Grease a deep ovenproof casserole dish.
Layer half the sliced potatoes on the bottom.
Add lamb, onions, carrots, parsnips, and seasonings.
Pour in stock, Worcestershire sauce, bay leaves, and thyme.
Top with the remaining potato slices, neatly overlapping in a circular pattern.
- Butter & cover
Brush potatoes with melted butter (or dripping).
Cover with a lid or foil.
- Bake slowly
Bake for about 1 ½ hours covered.
Remove lid/foil, brush again with butter, and bake uncovered for another 45 minutes–1 hour until the potatoes are golden and crisp.
- Serve
Traditionally served with pickled red cabbage or beetroot.
Enjoy piping hot with crusty bread!