Traditional Lancashire Hot Pot

  • 1 Tbsp butter

  • 1 Tbsp olive oil

  • 1 lb. lamb not too lean - shoulder works well too, cut into bite-size chunks/or ground lamb

  • 2 onions, sliced thinly

  • 1 Tbsp all-purpose flour (can use gluten-free plain flour)

  • 2 C. hot chicken or vegetable stock

  • 2 bay leaves

  • ½ tsp. salt

  • ½ tsp. ground black pepper

  • 1 Tbsp. Worcestershire sauce 

  • 3 carrots peeled and cut into chunks

  • 1.5 lbs. potatoes peeled and sliced to 2-3mm thick 

  • 1 Tbsp melted butter for brushing

  • ¼ tsp. dried thyme

Instructions

  1. Preheat the oven to 325 F.

  2. Melt the butter and olive oil in a Dutch oven and cook the lamb pan until lightly browned all over. Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.

  3. Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper, and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.

  4. After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish. Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the center.

  5. Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.

  6. After an hour, turn the oven up to 400F and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.

  7. Take out of the oven, and leave to rest for 5 minutes.

Serves 6

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