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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.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours
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.