Discover The Comfort of Lancashire Hotpot

Ready in: 3 hours · Serves: 6 · Technique: Slow Cooking · Storage: Refrigerate for 4 days or freeze for 3 months.

Quick Answer

An easy, comforting dish of slowly cooked lamb and vegetables topped with crispy potatoes that warms the soul.

As the autumn leaves begin to fall and the chill of winter seeps into New York City, I find myself yearning for comfort food that wraps me in warmth. There's something magical about a steaming pot of Lancashire hotpot bubbling away on the stove, filling my apartment with rich and hearty aromas. This dish not only has roots in British cooking but also brings back memories of gathering around the table with family during the cozy holidays of Thanksgiving and Christmas.

A Cozy Holiday Treat

Why You'll Love This Recipe

• Warm and comforting, perfect for chilly autumn evenings.
• Rich flavors that develop slowly for a satisfying taste experience.
• Simple ingredients that create a hearty meal for family gatherings.
• Easy to make ahead, with delicious leftovers that taste even better the next day.
• A nostalgic dish that evokes memories of cozy family meals.

Ingredients

This classic Lancashire hotpot is made with a handful of wholesome ingredients:

Meat

• 2 pounds of lamb shoulder, trimmed and cut into chunks

Vegetables

• 4 medium Yukon Gold potatoes, peeled and sliced thinly
• 2 large onions, thinly sliced
• 2 carrots, sliced into rounds

Base and Seasoning

• 2 tablespoons of flour
• 1 teaspoon of dried thyme
• 4 cups of beef stock
• 2 tablespoons of Worcestershire sauce
• Salt and freshly cracked black pepper, to taste

Garnish

• A small bunch of fresh parsley, finely chopped

For Cooking

• A little oil for sautéing

How to Make Traditional Slow-Cooked Lancashire Hotpot (Step-by-Step)

Follow these simple steps to create a delicious Lancashire hotpot that will warm your heart and home.

Step 1: Sear the Lamb

In a 10-inch cast-iron skillet or heavy-bottomed pot, heat a drizzle of oil over medium-high heat. Add the lamb chunks in batches, searing them until golden brown on all sides. This step is crucial as it builds depth of flavor. Once browned, remove the meat and set it aside.

Step 2: Sauté the Vegetables

In the same pot, add the sliced onions and carrots. Sauté them until the onions are translucent and the edges begin to caramelize, about 5-7 minutes. Allowing them to sit a little longer brings out a lovely sweetness.

Step 3: Build the Base

Sprinkle the flour over the vegetable mixture, stirring well to cook off the raw flavor. Gradually pour in the beef stock, scraping up any brown bits from the bottom of the pot for added flavor.

Step 4: Add the Lamb Back

Return the lamb to the pot and stir in the Worcestershire sauce, dried thyme, salt, and pepper. Give it a gentle stir to combine everything.

Step 5: Layer the Potatoes

On top of the lamb and vegetable mixture, artfully arrange the sliced Yukon Gold potatoes in an overlapping pattern. Take your time with this step; it's satisfying to create a beautiful layer.

Step 6: Slow Cook

Cover the pot with a tight-fitting lid and let it cook on low heat for about 2.5 to 3 hours, or until the lamb is tender and the potatoes are soft. The aroma will fill your home, reminiscent of cozy British pubs on a winter day.

Step 7: Finish and Serve

When done, the top will be golden and bubbly. Let the hotpot sit for about 10 minutes to firm up before serving. Garnish with fresh parsley for a pop of color and freshness.

Common Mistakes to Avoid

• Skipping the Browning: Don't skip searing the lamb; it adds essential flavor to the dish.
• Overcrowding the Pan: If your pot is too full, the ingredients will steam instead of brown, losing that crucial depth of flavor.
• Not Adjusting Seasoning: Always taste the broth before serving to ensure it's seasoned perfectly.

Tips and Tricks for Success

• Use Beef Instead of Lamb: If you're not a fan of lamb, use beef stew meat instead, but be sure to adjust cooking times accordingly.
• Add Depth with Veggies: Feel free to throw in some mushrooms or even parsnips for extra flavor and nutrition.
• Leftovers are Gold: This dish tastes even better the next day when the flavors have melded overnight.

Variations

• Substitute lamb with beef stew meat for a different flavor.
• Add root vegetables like parsnips or turnips for extra nutrition.
• Incorporate mushrooms for an earthy taste.

How to Serve

• Garnish with fresh parsley for a touch of color.
• Serve with crusty bread to soak up the delicious gravy.
• Pair with a side of seasonal greens for a balanced meal.

Make Ahead and Storage

• Make Ahead: Prepare the hotpot up to 2 days in advance and store in the refrigerator.
• Storage: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in a pot over medium heat until warmed through, adding a splash of beef broth if needed.
• Freezing: This dish can be frozen for up to 3 months. Let it cool completely before freezing, and thaw overnight in the fridge before reheating.

Recipe Notes / What I Learned

This recipe has taught me the beauty of simplicity-how a few humble ingredients can come together to create something truly spectacular and satisfying. Plus, I never cease to be amazed by how much flavor develops slowly over time, making it perfect for chilly gatherings this holiday season.

Yield and Serving Size

Yield: 8 servings · Serving Size: 1 cup

Nutrition Snapshot

Estimated Nutrition Per Serving: ~350 calories · 25g protein · 30g carbs · 15g fat

Recipe by:

Dana Ramsey

Discover The Comfort of Lancashire Hotpot

An easy, comforting dish of slowly cooked lamb and vegetables topped with crispy potatoes that warms the soul.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs

Servings: 6 servings

Course: Main Course

Cuisine: British

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

Group: Ingredients

• 2 lb. lamb shoulder, trimmed and cut into chunks
• 4 medium Yukon Gold potatoes, peeled and sliced thinly
• 2 large onions, thinly sliced
• 2 large carrots, sliced into rounds
• 2 Tbsp. flour
• 1 tsp. dried thyme
• 4 cups beef stock
• 2 Tbsp. Worcestershire sauce
• to taste Salt and freshly cracked black pepper
• 1 bunch fresh parsley, finely chopped for garnish
• oil for sautéing

Equipment

• Cast-iron skillet or heavy-bottomed pot
• Wooden spoon
• Sharp knife

Method

 

1. In a pot, heat a drizzle of oil over medium-high heat. Add the lamb chunks in batches, searing until golden brown. Once browned, remove the meat and set aside.
2. Add the sliced onions and carrots to the same pot. Sauté until the onions are translucent and caramelizing, about 5-7 minutes.
3. Sprinkle flour over the vegetable mixture, stirring well. Gradually pour in beef stock, scraping up any brown bits.
4. Return the lamb to the pot, stir in Worcestershire sauce, thyme, salt, and pepper. Combine gently.
5. Arrange the sliced potatoes in an overlapping pattern on top of the lamb and vegetables.
6. Cover the pot and let it cook on low for about 2.5 to 3 hours until the lamb is tender.
7. Once done, let the hotpot sit for 10 minutes to firm up before serving. Garnish with parsley.

Notes

This dish can be made ahead and stores well. The flavors continue to develop and taste better as leftovers.

FAQs