Lancashire Hot Pot
A comforting one-pot meal layering tender lamb and root vegetables under thinly sliced potatoes, perfect for chilly evenings.
Ingredients
For the Hot Pot
- 1 tbsp butter
- 1 tbsp oil (avocado oil recommended)
- 500 g lamb (neck or shoulder, cut into bite-size chunks) not too lean, neck is best
- 2 pieces brown onions (peeled and sliced thinly)
- 1 heaped tbsp plain (all-purpose) flour use gluten-free if required
- 480 ml hot chicken or vegetable stock water with stock cubes is fine
- 2 pieces bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce use gluten-free version if required
- 3 pieces medium-sized carrots (peeled and cut into chunks)
- 680 g potatoes (peeled and sliced to 2-3mm thick) floury potatoes like Maris Pipers work best
- 1 tbsp melted butter for brushing
- 1/4 tsp dried thyme
Instructions
Preparation
- Preheat the oven to 170°C/325°F (fan).
- Heat 1 tbsp butter and 1 tbsp oil in a medium casserole or ovenproof pan over medium-high heat until shimmering.
- Brown the lamb in batches for about 3–4 minutes until lightly browned all over; transfer to a bowl.
- Add sliced onions to the pan and cook for 3–4 minutes, stirring, until soft and translucent.
- Return the lamb to the pan, sprinkle over 1 heaped tbsp flour and cook for 1 minute to remove the raw flour taste.
- Stir in 480 ml hot stock, 2 bay leaves, 1/2 tsp salt, 1/2 tsp pepper and 1 tbsp Worcestershire sauce; bring to a gentle simmer.
- Cover with a lid and roast in the oven for 30 minutes.
- Remove from the oven, stir in the carrots. If needed, transfer to a 25 cm pie or casserole dish then arrange overlapping potato slices from the outside in to cover the surface.
- Brush the potato slices with 1 tbsp melted butter and sprinkle with 1/4 tsp dried thyme. Cover with lid or foil.
- Return to the oven for 1 hour.
- Increase the oven to 200°C/400°F (fan), remove the lid, and cook for 25–30 minutes until the top is golden and crisp.
- Rest for 5 minutes before serving.
Notes
Best served with buttered peas, steamed green beans, or braised red cabbage. Can be paired with a medium-bodied red wine or a malty ale. Cool within two hours, transfer to an airtight container, and refrigerate for up to 3 days. Portion into freezer-safe containers and freeze for up to 3 months.