Lancashire hotpot
A classic of British heritage, this slow-cooked masterpiece marries tender morsels of lamb with aromatic root vegetables in a profound, savory braise. Crowned with a layer of crisp potato rounds that absorb the essence of the rich jus, it offers a sophisticated yet comforting culinary experience. Ideal for elegant entertaining or a refined family gathering on cooler evenings.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat oven to 160C/fan 140C/gas
- 2Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- 3Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Nutrition
- Calories
- 1376
- Protein
- 100g
- Carbs
- 48.3g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To achieve a crispy, golden potato layer, arrange the slices in an overlapping shingle pattern and brush them with a bit of lamb fat or high-quality olive oil before the long bake. For a richer, more colorful version, add carrots and sliced parsley root between the meat layers. Kids will have a blast helping arrange the potato "scales" on top of the stew.
Culinary reasoning
A classic of British heritage, this slow-cooked masterpiece marries tender morsels of lamb with aromatic root vegetables in a profound, savory braise. Crowned with a layer of crisp potato rounds that absorb the essence of the rich jus, it offers a sophisticated yet comforting culinary experience. Ideal for elegant entertaining or a refined family gathering on cooler evenings.