Cooking Lucid
Lancashire Hotpot
Layers of lamb, onions, and potatoes slow-baked until the top is crisp and golden. A hearty Northern English stew that warms you to the bone.
Prep 20 min
Cook 2h
Total 2h 20m
Serves 6
Ingredients
Step 1 — Layer the hotpot
- 2 lbs lamb neck or shoulder (sliced)
- 4 large onions (thinly sliced)
- 2 lbs potatoes (thinly sliced)
- 2 cups lamb or beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp butter (melted)
- 2 bay leaves
- Salt and pepper
Instructions
- 1
Layer ingredients
Season lamb with salt and pepper. Layer lamb, onions, and potatoes in a deep casserole, finishing with a layer of potatoes. Pour broth and Worcestershire over. Dot with butter, add bay leaves.
- 2
Bake low and slow
Cover and bake at 325°F 1½ hours. Uncover and bake 30 more minutes until potatoes are crisp and golden.
- 3
Serve
Rest 10 minutes before serving. Traditionally served with pickled red cabbage.
Nutrition per serving: 480 cal · 32g protein · 34g carbs · 24g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
