Lancaster Hot Pot: A Hearty Feast

Lancashire hotpot is a delicious, traditional dish that is thought to have originated during the cotton industry in the 19th century. It's a simple, slow-cooked meal made with lamb, butter, onions, and layers of potatoes. The perfect comfort food for a cold day, this hearty dish is sure to satisfy any craving. With its juicy lamb and crispy potatoes, it's a true classic that has stood the test of time.

Browning the meat

First, trim the excess fat from the lamb and wipe the meat with kitchen paper. Heat oil and butter in a large frying pan until very hot. Then, brown the lamb pieces in batches of two or three until they develop a good brown crust. Transfer the browned lamb pieces to a plate or a wide casserole dish. Repeat this process until all the lamb pieces are browned.

Next, you can brown other meats such as lamb kidneys or lamb's liver. Simply follow the same process as above and brown them in the same pan. You may need to add a little more butter if the pan becomes too dry. Once browned, add the kidneys or liver to the casserole dish with the lamb.

After browning the meat, it's important to fry the onions. Add a little more butter to the pan if needed and cook the onions over medium heat for about 5-10 minutes until they are soft and lightly browned. You can also add other vegetables at this stage, such as carrots, and fry them together with the onions.

Once the vegetables are softened, sprinkle flour over them and allow it to cook for a couple of minutes. This will help to thicken the gravy. Then, pour in the stock (lamb or chicken) and add Worcestershire sauce, stirring well to combine. Bring the mixture to a boil and season with salt and pepper as needed.

At this point, you can add the browned meat back to the pan and stir everything together. Alternatively, transfer the vegetable and stock mixture to a separate casserole dish and add the meat to it.

And that's it! You've successfully browned the meat and created a flavourful base for your Lancaster hot pot. Now you can move on to the next steps of assembling and baking your delicious hot pot!

Preparing the vegetables

Start by selecting and preparing the types of vegetables you want to use. The most common choices are onions, carrots, and potatoes. You can also add celery and swede to enhance the flavour and nutrition of your dish.

Once you have chosen your vegetables, begin by peeling and slicing the onions and carrots. For the onions, aim for a medium chop, and for the carrots, cut them into bite-sized pieces or thick slices. You can also peel and slice the celery stalk if you are using it.

Next, heat a small amount of oil in a large frying pan or pot. Add the onions and carrots to the pan and cook them over low heat with a lid on for about 5 minutes, or until they are soft but not browned. This step is important to develop the flavour of the vegetables and create a rich base for your hot pot.

After the onions and carrots have softened, increase the heat and add the lamb. Cook for a few minutes until the lamb is nicely browned. At this stage, you can also add some lamb kidneys, if desired.

Now it's time to focus on the potatoes. Peel them and cut them into slices, aiming for a thickness of around 2-5mm. Thinner slices will result in crispier potatoes, while thicker slices may require a longer cooking time.

Arrange the potato slices on top of the lamb and vegetables in an overlapping pattern, similar to slates on a roof. This arrangement ensures even cooking and a beautiful presentation. Season the potatoes with salt and pepper, and add small flecks of butter here and there for extra flavour.

Finally, cover your Lancaster hot pot with a lid and place it in the oven to bake. Follow the specific timing and temperature instructions from your chosen recipe for the best results.

Making the sauce

Next, you will need to fry your choice of vegetables. Onions are included in all recipes, but carrots and celery are also popular choices. Fry these until they are soft and slightly browned. Then, add some flour and stir it through, cooking for a couple of minutes. This will help to thicken the sauce.

Now it's time to add the liquid. Pour in your choice of stock—lamb or chicken are the most common—and add a couple of teaspoons of Worcestershire sauce. Stir everything together and bring it to a boil. You can also add some herbs at this stage, such as bay leaves, thyme, or rosemary.

Once the sauce is boiling, you can add the meat back into the pan and stir it through. Then, it's ready to be used in your Lancaster hot pot!

Layering the potatoes

Once the potatoes are layered, the dish is ready to be covered and placed in the oven. It will need to bake for about 1 hour, and then the lid should be removed and the dish baked for a further 30-45 minutes, or until the potatoes are browned and the lamb is tender. You can also finish the dish under the grill to get the potatoes extra crispy and brown.

Cooking the hot pot

Lancashire hotpot is a slow-cooked dish that requires some preparation. First, you will need to prepare your ingredients: trim the lamb of any excess fat, peel and slice the potatoes, and chop the vegetables.

Heat a little oil and butter in a large, shallow casserole dish or frying pan. Brown the lamb in batches, then remove it from the dish and repeat with the lamb kidneys. Fry the onions and carrots in the pan, adding a little more butter if needed, until they are golden.

Sprinkle flour over the vegetables and allow to cook for a few minutes. Then, add the stock, Worcestershire sauce, and any herbs and seasoning. Stir everything together well.

Place the lamb and kidneys back into the dish and stir to combine. Then, arrange the potato slices on top of the meat in an overlapping pattern. Drizzle with a little more butter or oil, and season with salt and pepper.

Cover the dish with a lid or foil and place it in the oven to bake for about 1 hour. After this time, remove the lid and return the dish to the oven to cook for a further 30 minutes, or until the potatoes are browned and crisp.

Tips for the Perfect Hot Pot

• Use a wide, shallow dish to ensure a good ratio of potato to lamb and a crispy top. If using a deeper pan, add a layer of potatoes halfway up as well as on top.
• Cut the potatoes thinly (around 2-3mm thick) to ensure they cook through. You can use a mandolin, sharp knife, or food processor to slice them.
• For a more traditional version of the dish, add lamb bones or a lamb kidney for extra flavour.
• To make the dish in one pot, use a cast-iron casserole dish or ovenproof saucepan that can go from hob to oven. Otherwise, start cooking in a frying pan and transfer to an oven-safe dish before placing in the oven.

Frequently asked questions