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.
Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
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.
Ingredients
-
900g neck of lamb or mutton
-
2 large potatoes
-
1 large or 2 small white onion(s)
-
Choice of mixed herbs
-
500 mL boiling water
Instructions
- Dice the lamb and set aside.
- Preheat oven to 170℃ / 325℉ / Gas Mark 3.
- Slice the potatoes and dice the onions.
- 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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Nutrition Information
Yield
6
Serving Size
1
Amount Per ServingCalories 585Total Fat 35gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 17gCholesterol 159mgSodium 133mgCarbohydrates 23gFiber 3gSugar 2gProtein 43g
