Lancashire Hot Pot is a traditional English recipe (from Lancashire) for a classic one-pot layered dish of lamb, onions and potatoes baked in a chicken or lamb stock base until the ingredients are tender and the top layer of potatoes are browned and crunchy. The full recipe is presented here and I hope you enjoy this classic English version of: Lancashire Hot Pot.
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This is the classic Lancashire one-pot dish of lamb, potato and onion.
Ingredients:
1 tbsp vegetable oil
340g onions, chopped
700g leg of lamb, cubed
1.2kg potatoes, peeled and thinly sliced
1 tsp fresh thyme
2 tbsp butter
475ml chicken or lamb stock
salt and black pepper, to taste
Method:
Add the oil to a large pan and heat over medium high heat before adding the onion and frying until soft and golden brown in colour (about 8 minutes). Remove from the pan and set aside, then add the lamb to the pan and fry until nicely browned all over (about 15 minutes). You may need to do this in batches.
Spread half the potatoes on the bottom of a 22 x 30cm baking dish. Season liberally with salt and black pepper, mix together the lamb and onions and place on top of the potatoes. Sprinkle the thyme over the mix then cover with the remaining potatoes and season. Dot the butter over the potatoes then pour the stock over everything. The level of liquid should come just to the level of the potatoes. If there's not enough stock top-up with water.
Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 100 minutes, or until the potatoes are soft and just browned on top. (If the hot pot is drying out then add more stock or water, as needed. If the potatoes are browning too quickly then add a sheet of aluminium foil to protect them.)
