Main CourseDinner

Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4 servings
Cuisine: british
Ingredients: 700 g lamb shoulder cut into 2.5cm cubes; 1 pcs yellow onion sliced; 2 pcs carrot peeled and sliced; 2 pcs celery stalk sliced; 500 ml beef broth; 1 tbsp worcestershire sauce; 2 g fresh thyme; 1 pcs bay leaf; 700 g potato peeled and thinly sliced; 30 g butter melted; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 tbsp vegetable oil

A traditional British stew featuring tender lamb or beef, root vegetables, and a crispy potato topping baked until golden. This comforting dish is perfect for a cold evening, offering rich flavors and a satisfying texture.

An original recipe by Forkin

Total time: 3 hr
Serves: 4
Difficulty: Medium
Per serving: 700 kcal

Allergen information: may contain celery, fish, gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

700 glamb shoulder, cut into 2.5cm cubes
1 pcsyellow onion, sliced
2 pcscarrot, peeled and sliced
2 pcscelery stalk, sliced
500 mlbeef broth
1 tbspworcestershire sauce
2 gfresh thyme
1 pcsbay leaf
700 gpotato, peeled and thinly sliced
30 gbutter, melted
1 tspsalt
0.5 tspblack pepper, freshly ground
1 tbspvegetable oil

Equipment

large spoon · casserole dish · knife · cutting board · oven

The method

Step by step

1
Preheat your oven to 160°C (325°F).
About 10 min
2
Heat the vegetable oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
About 2 min
3
Sear the lamb shoulder in batches until browned on all sides, then remove and set aside.
About 10 min
Cook’s note: Do not overcrowd the pan; browning in batches ensures a good crust.
4
Add the yellow onion, carrot, and celery stalk to the same dish and cook until softened, about 5-7 minutes.
About 7 min
5
Return the lamb shoulder to the dish.
6
Pour in the beef broth and worcestershire sauce, then add the fresh thyme and bay leaf.
About 1 min
7
Season with salt and black pepper.
8
Bring the mixture to a simmer, then remove from heat.
About 3 min
9
Arrange the thinly sliced potato over the top of the lamb and vegetable mixture, overlapping them neatly.
About 5 min
Cook’s note: Try to cover the entire surface to create a crisp crust.
10
Brush the potato topping generously with melted butter.
About 1 min
11
Cover the dish with a lid or foil and bake for 1 hour and 30 minutes.
About 1 hr 30 min
Cook’s note: The cover helps steam the potatoes and tenderize the meat.
12
Remove the lid or foil and continue baking for another 30 minutes, or until the potatoes are golden brown and crispy.
About 30 min
Cook’s note: If the potatoes aren't browning, you can briefly increase the oven temperature or use the broiler for a minute, watching carefully.
13
Let the hotpot rest for 10 minutes before serving.
About 10 min

Per serving

Nutrition

52%Score

Calories: 699.9kcal
Protein: 34g
Carbs: 37.9g
Fat: 48.8g
Fibre: 5.9g
Sugar: 4.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftovers in an airtight container in the refrigerator.

Reheating

Reheat in the oven at 160°C (325°F) until warmed through, or microwave individual portions.