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Lancashire Hotpot

Name: Lancashire Hotpot
Total time: 150 min
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 600g Lamb; 4 Potato; 2 Onion; 1 Carrot; 1 tbsp All-purpose flour; 1 Beef Bouillon; 400ml Water; 1 tbsp Worcestershire sauce; A pinch Thyme; 20g Butter; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Lamb and onion topped with sliced potatoes and slow-baked in the oven — a dish from northwest England.

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📖 The Story Behind This Dish

Lancashire hotpot was the home cooking of workers in Lancashire, northwest England, which thrived on the cotton industry. Lamb and onions go into a pot, the top is roofed with sliced potatoes, and it bakes in the oven for hours — put together in the morning, it was ready when the family came home from work. Pickled red cabbage is the classic side.

🌆 Where it's eaten: In a home near Manchester, lifting the lid of the heavy pot from the oven reveals meat juices bubbling up beneath the browned potatoes on a winter evening.

🥕 Ingredients (serves 4)

Lamb 600g
Potato 4
Onion 2
Carrot 1
All-purpose flour 1 tbsp
Beef Bouillon 1
Water 400ml
Worcestershire sauce 1 tbsp
Thyme A pinch
Butter 20g
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the lamb into large pieces, season with salt and pepper, dust with flour, and brown.
Put the meat, sliced onions, carrot, and thyme in an ovenproof pot.
Dissolve the bouillon and Worcestershire sauce in the water and pour in.
Slice the potatoes 3mm thick and overlap them on top to cover everything.
Brush with melted butter, cover, and bake at 160°C for 1½ hours.
Uncover and bake at 200°C for 20 minutes until the potatoes are golden.

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