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Lancashire Hotpot
A hearty and classic British lamb stew, traditionally from Lancashire, featuring tender lamb simmered in rich stock and topped with a golden, crispy layer of sliced potatoes.
🧂 Ingrédients
- 800 g Lamb neck chops or boneless lamb shoulder(Lamb neck is traditional for its flavour and tenderness when slow-cooked. Boneless lamb shoulder can be substituted if preferred, cut into 2-3cm chunks.)
- 1 kg Potatoes(Maris Piper or King Edward varieties are ideal for their fluffy texture and ability to crisp up.)
- 2 medium Onions(Yellow or brown onions.)
- 400 ml Lamb stock(Good quality lamb stock or a rich beef stock can be used.)
- 1 tbsp Fresh thyme(Or 1 teaspoon dried thyme.)
- 2 tbsp Butter or oil(For greasing the dish and optionally for brushing potatoes.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Preheat your oven to 160°C (320°F). Lightly grease a deep ovenproof dish (approximately 2-litre capacity) with butter or oil.
⏱️ 5 minutes - 2
Prepare the lamb: If using lamb neck chops, trim off any excess fat and discard. If using boneless lamb shoulder, cut it into bite-sized chunks. Season the lamb generously with salt and pepper.
⏱️ 10 minutes - 3
Prepare the onions: Peel and thinly slice the onions. Layer half of the sliced onions in the bottom of the prepared ovenproof dish. Arrange the seasoned lamb pieces over the onions.
⏱️ 5 minutes - 4
Add the remaining ingredients to the pot: Scatter the fresh thyme leaves (or dried thyme) over the lamb. Pour the lamb stock evenly over the meat. The liquid should come about halfway up the lamb.
⏱️ 2 minutes - 5
Prepare the potato topping: Peel the potatoes and slice them thinly, about 2-3mm thick. A mandoline slicer is ideal for uniform slices. Arrange the potato slices in overlapping concentric circles over the lamb and onions, starting from the outside edge and working inwards. Ensure the entire surface is covered.
⏱️ 15 minutes - 6
Cover the dish tightly with a lid or aluminium foil. Place the dish in the preheated oven and bake for 2 hours. The lamb should be tender and the potatoes should be cooked through.
⏱️ 2 hours - 7
Remove the lid or foil. Increase the oven temperature to 200°C (400°F). Continue to bake for another 30 minutes, or until the potato topping is golden brown and crisp, and the edges are slightly browned.
⏱️ 30 minutes - 8
Once the potatoes are golden and crispy, remove the hotpot from the oven. Let it rest for 10-15 minutes before serving. This allows the juices to settle.
⏱️ 10-15 minutes
💡 Conseils de pro
- ✓Lamb neck is traditional for its rich flavour and tenderness when slow-cooked.
- ✓Ensure the potato slices are thin and overlap well for a good crust.
- ✓For extra crispy potatoes, you can lightly brush the top layer with melted butter or oil before the final browning stage.
- ✓This dish is a classic from the Lancashire region of England.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few lamb kidneys, trimmed and quartered, along with the lamb for a more traditional flavour.
- Include sliced carrots or parsnips with the onions for added vegetables and sweetness.