The Hearty Comforts Of Lancashire Hot Pot

Lancashire hotpot is a stew that originated in Lancashire in the North West of England. It is thought to have originated during the cotton industry in the 19th century, when it was left to cook slowly throughout the day, ready to be eaten by cotton workers after their shift. The dish consists of lamb or mutton, onion, and sliced potatoes, slowly baked in a pot at a low heat. There are several variations of the recipe, with some including carrots, and others including oysters and/or kidneys.

Meat: lamb, mutton, or beef

Lancashire hotpot is a stew that originated in the North West of England, in Lancashire, during the 19th-century cotton industry. It is thought to have been a simple meal that was left to cook slowly all day for cotton workers.

The dish traditionally consists of lamb or mutton, and onion, topped with sliced potatoes and slowly baked in a pot at a low heat. The meat is usually lamb or mutton, although some recipes call for beef. The lamb is typically diced and can come from the neck, shoulder, or leg. It is important to choose a cut of lamb with a little fat, as this adds flavour to the dish. For example, diced lamb neck is perfect as it has little streaks of fat running through it.

The meat is first fried in a pan until lightly browned all over, before being removed from the pan and set aside. The onions are then cooked in the same pan until soft, and the lamb is then added back into the pan.

Some recipes also include lamb kidneys or oysters, which were used to bulk out the dish as oysters were very cheap in the 19th century.

Vegetables: onions, carrots, and potatoes

Vegetables form an important part of a Lancashire hot pot, with onions, carrots, and potatoes being the most commonly used. The dish is a stew that originated in Lancashire in the North West of England. It is usually made with lamb or mutton, though vegetarian options are also available.

Onions are a key ingredient in a Lancashire hot pot, providing a savoury base for the dish. They are typically finely chopped and softened in a pan before the other ingredients are added. This is an important step as it helps to develop the flavour of the dish. Carrots are another popular vegetable addition to the hot pot. They are usually peeled and chopped into chunks, adding a sweet and colourful element to the dish.

Potatoes are the star vegetable ingredient in a Lancashire hot pot. They are sliced thinly and layered on top of the other ingredients before the dish is baked. The thin slices of potato become crisp and golden on top while remaining soft and tender underneath. This contrast in textures is a defining feature of the dish. The potatoes are usually peeled and sliced into 2-3mm thick slices, and it is important that they are evenly sliced to ensure consistent cooking.

In addition to these primary vegetables, some recipes for Lancashire hot pot may also include other vegetables such as swede, parsnips, and pearl barley. These ingredients add further flavour, texture, and nutritional value to the dish.

Seasoning: salt, pepper, and thyme

Seasoning is an essential part of the Lancashire hot pot, with salt, pepper, and thyme being the most commonly used spices. These simple yet effective seasonings enhance the flavour of the dish without overpowering the other ingredients.

Salt is a versatile seasoning that not only enhances the flavour of the meat and vegetables but also helps to draw out their natural juices, adding depth and moisture to the dish. It also accentuates the savoury notes of the lamb and chicken or lamb stock used in the recipe.

Pepper, on the other hand, adds a subtle kick and warmth to the Lancashire hot pot. Its sharp, pungent flavour complements the richness of the lamb and stock, creating a well-rounded taste experience. The amount of pepper used can be adjusted to suit personal preferences, ensuring the dish caters to a wide range of palates.

Thyme is an aromatic herb that lends a subtle earthy and slightly minty flavour to the dish. It pairs exceptionally well with the lamb, enhancing its savoury characteristics. Thyme also adds a unique fragrance to the hot pot, making the dining experience even more enticing. When used in combination with salt and pepper, thyme helps to round out the flavours and create a harmonious blend.

The combination of salt, pepper, and thyme not only enhances the individual ingredients but also brings the entire dish together. This trio of seasonings is a key component in achieving the signature flavour of the Lancashire hot pot, making it a comforting and satisfying meal.

Stock: chicken or lamb

When it comes to making a Lancashire hot pot, the stock you use can be chicken or lamb. The choice of stock is important as it adds flavour to the dish and ensures the meat is tender and juicy.

Chicken stock is a good option if you want a lighter flavour that won't overpower the other ingredients. It will add a subtle savoury note to the dish, enhancing the taste of the lamb, onions, and potatoes. Chicken stock is also a good choice if you're looking for a more budget-friendly option, as it tends to be less expensive than lamb stock.

Lamb stock, on the other hand, will give your Lancashire hot pot a richer, more intense flavour. It will enhance the taste of the lamb and give the dish a heartier, more robust character. Lamb stock is ideal if you want to create a truly indulgent and flavourful meal. It's a great option for special occasions or for those who really want to embrace the traditional flavours of this classic English dish.

You can also use a combination of both chicken and lamb stock to create a unique flavour profile that blends the best of both worlds. This approach can be especially useful if you want to balance the dish and ensure that no single ingredient overwhelms the others.

When choosing your stock, it's important to consider the other ingredients you're using. For example, if you're adding carrots or other vegetables, you may want to choose a stock that will complement their sweetness. Additionally, the type of lamb you use can also impact your decision. If your lamb is particularly fatty, you may want to use a lighter stock to balance the dish.

Finally, don't be afraid to experiment and find the right stock combination that suits your taste preferences. While chicken and lamb are the most traditional options, you could also try using vegetable stock or even a combination of all three for an extra depth of flavour.

Extras: butter, oil, and flour

Butter, oil, and flour are used in a Lancashire hot pot in the following ways:

Butter

The traditional Lancashire hot pot dish is cooked and served in a tall, round, straight-sided pot with a lid. Before baking, the sliced potatoes that top the dish are dotted with butter. After baking, the potatoes are brushed with more butter and the dish is browned in the oven or under the grill.

Oil

A medium-sized casserole or sauce pan is used to melt butter and vegetable oil. The lamb is then fried in this mixture until lightly browned all over.

Flour

After frying the lamb and onions, flour is stirred into the mixture and cooked for a minute. This helps to thicken the gravy.

Frequently asked questions