Lancashire Hotpot, originating from England, is a very easy but delicious dish that consists of lamb, onions, potatoes and the cook’s choice of herbs.
Perfect comfort food for the whole family all year round.
Traditional Lancashire Hotpot recipe, this easy take on a Lancashire lamb hotpot can be done in one pot and only uses 5 ingredients. These good traditional British ingredients, which when put together produces the most fabulous dish.
Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with your choice of herbs.
Repeat these layers until the dish is full. Top with a final layer of the potatoes.
Pour boiling water into the dish until filled - if more water is needed, continue to add until topped.
Cover and bake for at least one hour, though traditionally the dish was left baking all day, longer times are required for Mutton.
Turn up the oven and uncover the potatoes. Cook for a further half an hour. This ensures they are super brown and crispy on top.
Notes
Lancashire Hotpot Recipe Variations
A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
The dish has occasionally been known to be cooked with oysters or with small birds such as quail or chicken, when they were available.
Flavour can be improved by adding a stock cube to the boiling water.
Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.
Lancashire Hotpot Serving Suggestions
Serve just as it is or with extra vegetables.
This dish is great with pickled red cabbage and glazed baby carrots on the side.
A plate of fresh scones goes down well with your Lancashire hotpot.
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