Lamb Hot Pot: A Hearty Comfort Food

Lancashire hotpot is a traditional English dish that has been around for nearly 200 years. It's a simple, hearty meal that's easy and relatively cheap to make. The dish typically includes lamb, potatoes, onions, carrots, and stock, with variations including the addition of oysters, kidneys, or swede. The lamb and potatoes are key to this dish—the lamb needs a good slow cook, and the potatoes need to be cooked through to achieve a crispy texture.

Browning the meat

First, heat a medium-sized casserole or saucepan on the hob and add a small amount of butter and vegetable oil. You will need enough fat to fry the lamb, so adjust the quantities accordingly. Once the butter has melted, add the diced lamb to the pan. Cook the lamb until it is lightly browned all over. This should take around 3-4 minutes. Be sure to stir the lamb occasionally to ensure even browning.

Once the lamb is browned, remove it from the pan and set it aside. You may need to drain off any excess fat, depending on the cut of lamb you are using. At this point, you can add the diced onions to the pan and cook them until they are soft. This will take around 3-4 minutes and you should stir them regularly to prevent burning.

After the onions are soft, return the lamb to the pan and stir in a tablespoon of plain flour. Cook this mixture for about a minute, then add the stock, bay leaves, salt, pepper, and Worcestershire sauce. Bring the mixture to a gentle bubble before placing it in the oven.

If you are making a traditional Lancashire hot pot, you can add a lamb bone to the dish for added flavour. This is entirely optional but can enhance the taste of the gravy.

By browning the meat before adding the other ingredients, you develop a rich flavour that will permeate the entire dish. This step is key to creating a delicious and hearty lamb hot pot.

Preparing the vegetables

First, select your vegetables. The classic combination for a lamb hot pot typically includes potatoes, onions, and carrots. However, you can also add other vegetables such as swede or turnips for extra flavour and texture.

Once you have gathered your ingredients, start by peeling the potatoes and cutting them into thin slices. Aim for a thickness of around 2-3mm, but don't worry too much if they're not perfectly uniform—a slight variation in thickness will still cook just fine. You can use a mandolin or a sharp knife to cut the potatoes. Just make sure they are evenly sliced so they cook through properly.

Next, peel and thinly slice the onions. You want these to be soft, so a thin slice will help them cook evenly and release their flavour.

Now, prepare the carrots by cutting them into bite-sized pieces. If you're using swede or turnips, cut them to a similar size as the carrots.

At this point, you should have all your vegetables ready. It's important to cut them uniformly to ensure even cooking. You can cook the onions and carrots first by softening them in a pan with a little oil or butter, but this step is optional.

Finally, layer the vegetables in your chosen dish. Start with a layer of potatoes, followed by the meat, and then the onions and carrots. Season each layer with salt and pepper, and add a little thyme for extra flavour. Repeat this process until you've used up all your ingredients, finishing with a final layer of potatoes on top.

Your lamb hot pot is now ready to be baked in the oven! This classic dish is perfect for a hearty and comforting meal.

Layering the ingredients

First, prepare your ingredients. Peel and thinly slice the potatoes, onions, and carrots (if using). You want the potatoes to be about 2-3mm thick to ensure they are cooked properly. Heat your oven to 170C/325F (fan).

Next, start layering the ingredients in a high-sided ovenproof casserole dish. Arrange a third of the potatoes in the bottom of the dish and season with salt and pepper. You can also add some thyme for extra flavour.

Then, add a layer of meat. If using cutlets, you can add them whole. For diced lamb, fry it first until lightly browned and then add it to the dish. Tuck a bay leaf in with the meat for added flavour.

After that, add a layer of sliced onions. Season again with a little salt, pepper, and thyme. If using carrots, you can add them now.

Pour in the lamb stock, ensuring it just covers the ingredients. You can use chicken or vegetable stock if lamb stock is unavailable.

Finally, finish the dish by arranging the remaining potatoes on top. Overlap the potato slices like fish scales for a crispy top. Brush the potatoes with melted butter and season with salt, pepper, and the rest of the thyme.

Cover the dish and bake for about two hours. Then, remove the cover and bake for an additional 30 minutes to brown the potatoes.

Your lamb hot pot is now ready to be served! This classic dish is perfect for a hearty and comforting meal.

Cooking the hot pot

Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.

In a large, wide cast-iron pot or ovenproof saucepan, add a little oil, butter or vegetable oil, then add the onions and carrots. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.

Turn the heat up and add the lamb, cooking for 2-3 minutes until nicely browned. If your pot isn't ovenproof, transfer the contents to a casserole dish at this point. Add the stock, plus a little salt and pepper, and bring to the boil.

Turn off the heat and arrange the potato slices on top so they slightly overlap. You can add a layer of potatoes halfway up the pot as well for a good ratio of potato to lamb. Sprinkle with a little salt and pepper, then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.

After 1 hour, turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.

Serving

Leave the hot pot to rest for 5 minutes, then serve with some green vegetables, such as peas or cabbage.

Serving suggestions

Lancashire hotpot is a comforting, hearty meal. It's a one-pot dish that's easy to make and relatively cheap. The lamb hotpot is best served straight from the oven, bubbling away. You don't need much to accompany it—some steamed greens or a dollop of pickled red cabbage are perfect.

If you want to make your own pickled red cabbage to go with the hotpot, you'll need to start a few days ahead. Simply shred a small red cabbage, sprinkle with salt and set aside for eight hours. Then, wash off the salt, drain and pat dry. Next, make the pickling liquor by pouring vinegar into a pan and adding spices, a bay leaf and sugar. Bring to a boil, then simmer for 10 minutes. Finally, pack the cabbage into clean jars, pour the cold pickling liquid on top and seal. Leave for at least two days, but preferably two weeks.

If you're short on time, you could serve the hotpot with some simple boiled or steamed vegetables, such as green peas with mint sauce.

For a more indulgent side, you could make some creamy mashed potatoes. Or, for something a little lighter, a crisp green salad with a tangy dressing would cut through the richness of the hotpot.

Whatever you choose to serve with your lamb hotpot, don't forget to ladle out a good helping of that delicious gravy!

Frequently asked questions