Traditional Lancashire Hotpot

recipe image of a realistic top down mise en place shot showing fresh lamb shoulder neck potatoes onions carrots lamb stock flour worcestershire sauce butter lamb kidneys bay leaves and thyme arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

Traditional Lancashire Hotpot

A comforting and hearty Traditional Lancashire Hotpot recipe with tender lamb, rich gravy, and a crispy potato topping.

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Prep Time 30

Cook Time 3 30

Total Time 4

Servings: 6 servings

Course: Main Course

Cuisine: British

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pounds Lamb cubed into 1.5-inch pieces
2.5 pounds Potatoes sliced into 1/8 to 1/4-inch rounds
2 large Onions sliced thinly
2 medium Carrots peeled and sliced into rounds
4 cups Lamb Stock good quality
2 tablespoons All-Purpose Flour
1 tablespoon Worcestershire Sauce
2 tablespoons Butter unsalted, plus extra for dotting the potatoes
1 tablespoon Olive Oil
Salt and Freshly Ground Black Pepper to taste
2 Bay Leaves dried
2-3 Fresh Thyme Sprigs optional

Equipment

Oven-safe Dutch oven or heavy-bottomed pot
Mixing bowl
paper towels.
Knife and Cutting Board

Method

Prepare Your Lamb

Build the Flavor Base

Thicken and Deglaze

Combine and Season

Prepare the Potatoes

Layer the Hotpot

Slow Bake to Perfection

Crispy Top Finish

Rest and Serve

Nutrition

Calories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25g

Notes

This Traditional Lancashire Hotpot is perfect for a cozy family dinner. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat as needed.

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