Lancashire Hotpot

This Lancashire Hotpot recipe is a comforting and hearty dish that’s perfect for a cozy family dinner. Tender lamb, savory vegetables, and a crispy potato topping make it a timeless classic.

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Course: Main Course

Cuisine: British

Keyword: Hotpot

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 450kcal

Equipment

Dutch Oven

Chef's Knife

Chopping Board

Ingredients

2 lbs 900g lamb neck or shoulder, cut into chunks
4 large potatoes peeled and thinly sliced
2 onions chopped
2 carrots chopped
2 leeks sliced
2 cups lamb or vegetable stock
2 sprigs fresh thyme
2 bay leaves
2 tbsp butter
Salt and pepper to taste

Instructions

Preheat Oven: Preheat oven to 325°F (160°C).
Brown Lamb: Heat oil in a large ovenproof pot. Brown lamb in batches and set aside.
Cook Vegetables: Sauté onions, carrots, and leeks in the same pot for 5-7 minutes. Add thyme and bay leaves.
Assemble Hotpot: Return lamb to the pot. Add stock and season. Layer potatoes on top and dot with butter.
Bake: Cover and bake for 1.5 hours. Uncover and bake for 30 minutes until potatoes are golden.
Serve: Let rest for 10 minutes, then serve hot.

Notes

Make Ahead: Assemble the hotpot and refrigerate for up to 24 hours before baking.

Freezing: Freeze before baking. Thaw in the fridge overnight and bake as directed.

Nutrition