Lancashire hotpot

Ingredients

• 500 glamb steaks or lamb chops
• 3 tbspplain flour
• for fryingoil
• 1onion
• 2 smallcarrots
• 300 mlchicken stock
• 1 tbspWorcestershire sauce
• a few sprigs, or 1 tsp driedfresh thyme
• to tastesalt and pepper
• 600 gpotatoes
• as neededmelted butter

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C, or 170°C for a fan oven.

2. 2

   Brown the lamb

   Cut the lamb into large chunks and toss it in the flour seasoned with salt and pepper. Heat a little oil in a frying pan and brown the lamb pieces, then set them aside.

3. 3

   Cook the vegetables

   Halve the onion and slice it and the carrots. Soften them in the same pan with a little oil for about 5 minutes. Return the lamb to the pan and add the chicken stock, Worcestershire sauce, thyme, salt and pepper.

4. 4

   Layer and bake

   Peel the potatoes and slice them thinly. Arrange half in overlapping layers in an ovenproof dish, spoon the lamb mixture over them, then layer the remaining potatoes on top in the same way. Brush with melted butter, cover the dish with foil or a lid and bake for 30 minutes. Remove the cover, brush the potatoes with butter again and return the dish to the oven for 20 minutes. If the potato slices are not golden and crisp after that, finish briefly under the grill.

5. 5

   Serve the hotpot

   Serve with steamed vegetables or a good salad.

What is Lancashire hotpot?

Lancashire hotpot is a traditional English casserole associated with Lancashire, made by baking lamb beneath a layer of sliced potatoes. The potatoes cook over the meat and absorb some of the savoury cooking juices.

This version browns the lamb and softens the vegetables before baking, building flavour in the pan before everything goes into the oven. A final uncovered stretch helps the potato topping brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 49g carbs, 24g fat.

The potatoes provide most of the carbohydrates, while the lamb contributes much of the protein and fat; the flour and butter add further carbohydrates and fat. Serve a portion with steamed vegetables or salad to round out the plate.

Choosing the lamb and stock

Lamb: Either lamb steaks or chops work here; cut the meat into large chunks so it stays substantial through the bake. Brown the pieces in batches if the pan is crowded, so they colour rather than steam.

Stock: Chicken stock or chicken stock concentrate diluted to make stock supplies the liquid for the filling. Worcestershire sauce and thyme add savoury depth without changing the simple character of the dish.

Build flavour in the pan

Flour coating: Tossing the lamb in seasoned flour before browning helps thicken the cooking liquid as the hotpot bakes. Shake off any excess so it does not form dry clumps in the pan.

Vegetables: Cook the sliced onion and carrots in the same pan for about 5 minutes after browning the lamb. This lets them pick up the browned bits left behind.

Slice and layer the potatoes

Even slices: Cut the peeled potatoes thinly and keep the slices reasonably consistent so they cook at a similar rate. Overlap them as you arrange each layer, leaving as few gaps as possible.

Butter finish: Brush the top layer with melted butter before covering the dish. Brush it again after removing the cover to encourage an evenly golden surface.

Check the texture and timing

Covered bake: The first 30 minutes under foil or a lid help the potatoes soften while the filling heats through. Keep the cover on for this stage so the top does not brown before the layers are cooked.

Uncovered bake: Give the dish another 20 minutes uncovered, then check whether the potato edges are golden and crisp. If they need more colour, use the grill briefly and watch closely.

What to serve alongside

Vegetables: Steamed vegetables make a simple accompaniment and add freshness alongside the rich lamb and potato layers. Serve them while the hotpot is piping hot.

Salad: A crisp salad is another option, as suggested in the recipe. Keep the side straightforward so the casserole remains the centre of the meal.

Recipe notes & tips

• Pat the lamb dry before browning to help it colour in the pan.
• Brown the lamb in batches if needed rather than filling the pan too tightly.
• Slice the potatoes evenly so they soften at roughly the same time.
• Keep the dish covered for the first 30 minutes of baking.
• Watch the potatoes closely if using the grill to crisp the top.

Variations

• Dried thyme: Use 1 tsp dried thyme instead of a few fresh sprigs, as listed in the recipe.
• Lamb chops: Use lamb chops in place of lamb steaks and cut the meat into large chunks.
• Fresh thyme: Strip the leaves from a few sprigs before adding them to the pan.
• Chicken stock: Use chicken stock or chicken stock concentrate diluted to make stock for the cooking liquid.

Common mistakes to avoid

• Crowding the pan: The lamb may steam instead of brown; cook it in batches if necessary.
• Uneven potato slices: Thick and thin pieces cook at different rates; aim for slices of similar thickness.
• Skipping the cover: The potatoes may brown before softening; cover the dish for the first 30 minutes.
• Forgetting the second buttering: Brush the potato top again when you uncover the dish for better browning.
• Leaving the grill unattended: The potato edges can darken quickly; check them frequently.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat in an ovenproof dish at 180°C until piping hot throughout; cover loosely if the potato top is browning too quickly.

Frequently asked questions