Easy Lancashire Hotpot

Lancashire Hot Pot!! English comfort food at its best!! Today I am sharing this recipe, which I tried during our England travels. This British casserole is traditionally made with a rich gravy made with cuts of lamb or mutton, and then topped with a layer of sliced potatoes. As it bakes, the potatoes on top become beautifully crisp and golden, making a perfect contrast to the tender meat beneath. It’s about time to taste this culinary classic that hails from the North West of England.

My easy version uses leftover lamb meat from any previous meal. How cool! I am always amazed at how a secondary meal, made from what’s at hand, can turn out to be even more delicious than the first.

English food is very intriguing and different. We found that on our 5 weeks stint in England last year. But boy we loved it all.

From their fish and chips, lovely pies and quirky foods like Toad in the Hole, Bubble and Squeak and Welsh Rarebit, we gobbled everything and some more.

We tried their rich and savory stews as well, and wanted to present some of them to our readers. This Lancashire Hot Pot is just right to start on some of the classics from the Queen’s land. It’s one of the best meat and potato dishes you’ll ever eat.

You can make this hearty dish from uncooked lamb or mutton, or you can make it with any leftover roast lamb meat you have in your refrigerator or freezer. We will give you both methods.

We cooked Greek lamb Kleftiko some time back, and had a lot of leftover lamb in the freezer. We couldn’t have had any better secondary meal with leftover roast lamb than this one pot hearty casserole.

Believe me, just for this hotpot, you will want to cook a huge portion of lamb next time. It’s that GOOD!!

What is Lancashire Hotpot?

Lancashire hotpot is a a beloved classic from the North West of England, particularly the county of Lancashire. Traditionally made with tender cuts of lamb or mutton, often the rich neck, shoulder or shank, this savory stew is layered with thinly sliced potatoes.

Meat stew with onion and carrots lie at the base, while a layer of potatoes crowns the top. As it slowly cooks in the oven, the top potatoes crisp to a golden hue, while the inside meat is tender and delicious.

Lancashire hotpot is believed to have originated during the Industrial Revolution in the late 18th to early 19th century. This places the dish at around 200 to 250 years old.

It was developed as a convenient dish for the working-class families of Lancashire, England, who needed a hearty meal that could be left cooking for extended periods while they worked in the factories. The Lancashire hotpot, with its ability to be slow-cooked over several hours, fit the bill perfectly.

It was a way for families, especially those of modest means, to use cheaper cuts of lamb or mutton, such as the neck or shank. When these cuts were slow-cooked, they transformed into tender, flavorful morsels, making a hearty and filling meal.

The term “hotpot” is believed to have been derived from the earthenware pot it was traditionally cooked in. Over time, the hotpot became synonymous with the region and remains a beloved traditional dish to this day.

Ingredients Needed

• Olive oil and butter – Butter will be divided to cook, as well as to brush over the potatoes.
• Veggies – Onion and carrots.
• Flour and chicken stock – To make gravy.
• Lamb – I used leftover roast lamb for an easier version of Lancashire Hot Pot, but I am also giving you a method to cook it from scratch too. You can use mutton as well, instead of lamb for this recipe. Simply cut it into bite sized pieces.
• Seasonings – Worcestershire sauce, bay leaves, thyme, salt and pepper.
• Potatoes – I used Yukon Gold potatoes, peeled and sliced to 2-3mm thick.

Easy Lancashire Hotpot Recipe

1. Prepare the Oven: Preheat it to 325F (170°C).

2. Sauté Veggies: I start by melting some butter and olive oil in my large pot over medium-high heat. Then, I add in the onion and carrot, cooking them for about 4-5 minutes until they start to soften up.

3. Build the Gravy: Next I stir in the flour for about a minute. Then, I pour in the chicken broth while stirring continuously. Time to add the bite-sized lamb chunks, Worcestershire sauce, salt, pepper, and bay leaves. I let the mixture simmer for a few moments before removing it from the heat.

4. Layer the Potatoes: I arrange the sliced potatoes over the lamb and gravy mixture, starting from the outer edge and working towards the center.

5. Season & Bake: I brush melted butter over the potatoes and sprinkle them with dried thyme. Then, I cover the pot with a lid or foil and bake it for an hour. If the potatoes haven’t crisped and browned, I uncover and bake for an additional 10-15 minutes until they achieve a golden hue.

6. Serve & Enjoy: Once out of the oven, let the hotpot rest for 5 minutes before serving.

Can I make it with Uncooked Lamb

Sure you can, simply follow few extra steps here,

1. Brown the Lamb: I cut the lamb into bite-sized pieces. Then, in a pot, I heat some butter and oil and brown the lamb pieces evenly. Once they’re done, I set them aside on a plate.

2. Sauté the Veggies: If needed, I melt a bit more butter in the pot. Then, I add diced onions and carrot chunks, sautéing them for 4-5 minutes until they start to soften.

3. Build the Base: I sprinkle in the flour and stir for about a minute to ensure the veggies are well-coated. Then, I pour in the chicken broth, stirring continuously. Next, I add the browned lamb back into the pot and season it with Worcestershire sauce, salt, pepper, and bay leaves. After mixing everything well, I let it simmer gently.

4. Braise: Once the mixture starts bubbling gently, I cover the pot with a lid and transfer it to a preheated oven at 325°F. I let it cook for 30 minutes.

5. Add potatoes: After the initial cooking time, I take the pot out of the oven and arrange sliced potatoes on top. Starting from the edges, I spiral them inwards towards the center.

6. Final Bake: I brush melted butter over the potatoes and sprinkle dried thyme. Then, I cover the pot either with its lid or aluminum foil, and pop it back in the oven for another hour. If after this time, the potatoes aren’t crispy and golden, I remove the cover and bake for an extra 10-15 minutes.

7. Rest & Serve: Once done, remove from the oven and let it cool for 5 minutes. Serve this delightful hotpot and watch the faces light up with joy!

Tips and Tricks

• Choice of Meat: Traditionally, mutton is used in a Lancashire hotpot. But if mutton is hard to find, lamb is an excellent substitute. If you’re looking for a richer flavor, go for neck or shoulder cuts. Making this hot pot from leftover roast lamb is a genius and most delicious idea to make an excellent secondary meal out of your leftovers.
• Browning is Key: When I use uncooked lamb, I always make sure to brown it nicely before slow cooking. It adds so much flavor to the meat and gives the gravy a beautiful color too.
• Crispy Potatoes: To achieve that classic crispy top, I recommend thinly slicing your potatoes and arranging them meticulously. A mandolin slicer works wonders for uniformity. Keep in mind, the thinner the slices, the crispier they’ll turn out! Aim for slices about 2-3mm thick for the perfect crunch.
• Use Other Herbs: While I am using bay leaves and thyme today, you can try other herbs like rosemary or sage too.
• Final Crisp: If your potatoes aren’t crisping up as desired, you can place the hotpot under a broiler for a short time or bake it uncovered. But keep a close eye to avoid burning them!

When you think of a dish that warms the heart and fills the belly, all while carrying a rich history, it’s easy to see why Lancashire hotpot is loved by so many.

Try my version of this English classic, all the way from others side of the Atlantic!

Lancashire Hotpot, on our Gypsy Plate… enjoy!

Try these other international comfort foods!
Hungarian Goulash
Moroccan Harira
Italian Meatballs
Swedish Meatballs
Indian Chicken Korma
Puerto Rican Sancocho
German Jägerschnitzel
Greek Moussaka

Easy Lancashire Hotpot

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

This Lancashire Hotpot is the epitome of British comfort food. Tender lamb braises in a flavorful gravy topped with thinly sliced potatoes that bake golden brown. It's YUM!

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Ingredients

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 medium onion, diced
• 2 carrots, peeled and cut into small chunks
• 1½ Tbsp flour
• 2 cups chicken stock
• 1½lbs roast lamb, or any leftover cooked lamb, cut into bite sized chunks (see note for starting with uncooked lamb)
• 1 Tbsp Worcestershire sauce
• 2 bay leaves
• salt to taste
• pepper to taste
• 1½lbs Yukon Gold potatoes, peeled and sliced to 2-3mm thick
• 1 Tbsp melted butter
• ½ tsp dried thyme

Instructions

1. Preheat the oven to 325F (170°C).
2. Melt the butter and olive oil in a large, wide dutch oven over medium high heat. Add the onion and carrot to the pot and sauté for 4-5 minutes, until the onion and the carrots are beginning to become tender.
3. Add flour and sauté for a minute. Add chicken broth and stir it well for a minute. Add lamb along with Worcestershire sauce, salt, pepper, and bay leaves. Mix well. Simmer for a few minutes, then remove from heat.
4. Top the lamb and gravy mixture 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 bake it the oven for 1 hour. If potatoes don't crisp up and brown, uncover and bake it for another 10-15 minutes, till they get a nice brown color and crisp up a bit. (You can alternately broil it to get the color)
6. Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.

Notes

1. You can make the same recipe with uncooked lamb also. Simply cut the lamb into bite size pieces and brown them in butter and oil. Plate it out.
2. Melt a little more butter if needed and add the onion and carrot to the pot and sauté for 4-5 minutes, until the onion and the carrots are beginning to become tender.
   Add flour and sauté for a minute. Add chicken broth and stir it well for a minute. Add lamb along with Worcestershire sauce, salt, pepper, and bay leaves. Mix well. Simmer till it bubbles gently. Then place a lid on it and cook in the oven for 30 minutes at 325°F.
3. After 30 minutes, top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
4. Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and bake it in oven for 1 hour. If the potatoes don't crisp up and brown, uncover and bake it for another 10-15 minutes, till they get nice brown color and crisp up a bit. (You can alternately broil it to get the color)
   Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.
5. Leftovers: This leftover lamb Lancashire hot pot can be kept in an airtight container in the fridge for 1-2 days. Since you're using leftover roast lamb, the combined time the lamb has spent both as a roast and then in the hotpot needs to be considered. If using fresh lamb, it can be refrigerated for 3-4 days. To freeze, let the hotpot cool completely. Portion it into meal-sized quantities in freezer-safe bags or airtight containers. Freeze for up to 2 months. To reheat, it's best to thaw it in the refrigerator overnight and then reheat on the stove or in the oven until it reaches an internal temperature of at least 165°F (74°C).

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 545Total Fat 29gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 14gCholesterol 132mgSodium 376mgCarbohydrates 32gFiber 3gSugar 4gProtein 38g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.