Easy Lancashire Hotpot

My easy version uses leftover lamb meat from any previous meal. How cool! I am always amazed at how a secondary meal, made from what’s at hand, can turn out to be even more delicious than the first. English food is very intriguing and different. We found that on our 5 weeks stint in England last year. But boy we loved it all. From their fish and chips, lovely pies and quirky foods like Toad in the Hole, Bubble and Squeak and Welsh Rarebit, we gobbled everything and some more. We tried their rich and savory stews as well, and wanted to present some of them to our readers. This Lancashire Hot Pot is just right to start on some of the classics from the Queen’s land. It’s one of the best meat and potato dishes you’ll ever eat. You can make this hearty dish from uncooked lamb or mutton, or you can make it with any leftover roast lamb meat you have in your refrigerator or freezer. We will give you both methods. We cooked Greek lamb Kleftiko some time back, and had a lot of leftover lamb in the freezer. We couldn’t have had any better secondary meal with leftover roast lamb than this one pot hearty casserole. Believe me, just for this hotpot, you will want to cook a huge portion of lamb next time. It’s that GOOD!!

What is Lancashire Hotpot?

Lancashire hotpot is a a beloved classic from the North West of England, particularly the county of Lancashire. Traditionally made with tender cuts of lamb or mutton, often the rich neck, shoulder or shank, this savory stew is layered with thinly sliced potatoes. Meat stew with onion and carrots lie at the base, while a layer of potatoes crowns the top. As it slowly cooks in the oven, the top potatoes crisp to a golden hue, while the inside meat is tender and delicious. Lancashire hotpot is believed to have originated during the Industrial Revolution in the late 18th to early 19th century. This places the dish at around 200 to 250 years old. It was developed as a convenient dish for the working-class families of Lancashire, England, who needed a hearty meal that could be left cooking for extended periods while they worked in the factories. The Lancashire hotpot, with its ability to be slow-cooked over several hours, fit the bill perfectly. It was a way for families, especially those of modest means, to use cheaper cuts of lamb or mutton, such as the neck or shank. When these cuts were slow-cooked, they transformed into tender, flavorful morsels, making a hearty and filling meal. The term “hotpot” is believed to have been derived from the earthenware pot it was traditionally cooked in. Over time, the hotpot became synonymous with the region and remains a beloved traditional dish to this day.

Ingredients Needed

Olive oil and butter – Butter will be divided to cook, as well as to brush over the potatoes. Veggies – Onion and carrots. Flour and chicken stock – To make gravy. Lamb – I used leftover roast lamb for an easier version of Lancashire Hot Pot, but I am also giving you a method to cook it from scratch too. You can use mutton as well, instead of lamb for this recipe. Simply cut it into bite sized pieces. Seasonings – Worcestershire sauce, bay leaves, thyme, salt and pepper. Potatoes – I used Yukon Gold potatoes, peeled and sliced to 2-3mm thick.

Easy Lancashire Hotpot Recipe

1. Prepare the Oven: Preheat it to 325F (170°C).
2. Sauté Veggies: I start by melting some butter and olive oil in my large pot over medium-high heat. Then, I add in the onion and carrot, cooking them for about 4-5 minutes until they start to soften up.
3. Build the Gravy: Next I stir in the flour for about a minute. Then, I pour in the chicken broth while stirring continuously. Time to add the bite-sized lamb chunks, Worcestershire sauce, salt, pepper, and bay leaves. I let the mixture simmer for a few moments before removing it from the heat.
4. Layer the Potatoes: I arrange the sliced potatoes over the lamb and gravy mixture, starting from the outer edge and working towards the center.
5. Season & Bake: I brush melted butter over the potatoes and sprinkle them with dried thyme. Then, I cover the pot with a lid or foil and bake it for an hour. If the potatoes haven’t crisped and browned, I uncover and bake for an additional 10-15 minutes until they achieve a golden hue.
6. Serve & Enjoy: Once out of the oven, let the hotpot rest for 5 minutes before serving.

Can I make it with Uncooked Lamb

Sure you can, simply follow few extra steps here,

1. Brown the Lamb: I cut the lamb into bite-sized pieces. Then, in a pot, I heat some butter and oil and brown the lamb pieces evenly. Once they’re done, I set them aside on a plate.
2. Sauté the Veggies: If needed, I melt a bit more butter in the pot. Then, I add diced onions and carrot chunks, sautéing them for 4-5 minutes until they start to soften.
3. Build the Base: I sprinkle in the flour and stir for about a minute to ensure the veggies are well-coated. Then, I pour in the chicken broth, stirring continuously. Next, I add the browned lamb back into the pot and season it with Worcestershire sauce, salt, pepper, and bay leaves. After mixing everything well, I let it simmer gently.
4. Braise: Once the mixture starts bubbling gently, I cover the pot with a lid and transfer it to a preheated oven at 325°F. I let it cook for 30 minutes.
5. Add potatoes: After the initial cooking time, I take the pot out of the oven and arrange sliced potatoes on top. Starting from the edges, I spiral them inwards towards the center.
6. Final Bake: I brush melted butter over the potatoes and sprinkle dried thyme. Then, I cover the pot either with its lid or aluminum foil, and pop it back in the oven for another hour. If after this time, the potatoes aren’t crispy and golden, I remove the cover and bake for an extra 10-15 minutes.
7. Rest & Serve: Once done, remove from the oven and let it cool for 5 minutes. Serve this delightful hotpot and watch the faces light up with joy!

Tips and Tricks

Choice of Meat: Traditionally, mutton is used in a Lancashire hotpot. But if mutton is hard to find, lamb is an excellent substitute. If you’re looking for a richer flavor, go for neck or shoulder cuts. Making this hot pot from leftover roast lamb is a genius and most delicious idea to make an excellent secondary meal out of your leftovers. Browning is Key: When I use uncooked lamb, I always make sure to brown it nicely before slow cooking. It adds so much flavor to the meat and gives the gravy a beautiful color too. Crispy Potatoes: To achieve that classic crispy top, I recommend thinly slicing your potatoes and arranging them meticulously. A mandolin slicer works wonders for uniformity. Keep in mind, the thinner the slices, the crispier they’ll turn out! Aim for slices about 2-3mm thick for the perfect crunch. Use Other Herbs: While I am using bay leaves and thyme today, you can try other herbs like rosemary or sage too. Final Crisp: If your potatoes aren’t crisping up as desired, you can place the hotpot under a broiler for a short time or bake it uncovered. But keep a close eye to avoid burning them!

When you think of a dish that warms the heart and fills the belly, all while carrying a rich history, it’s easy to see why Lancashire hotpot is loved by so many. Try my version of this English classic, all the way from others side of the Atlantic!

Lancashire Hotpot, on our Gypsy Plate… enjoy!

Try these other international comfort foods!Hungarian GoulashMoroccan HariraItalian MeatballsSwedish MeatballsIndian Chicken KormaPuerto Rican SancochoGerman JägerschnitzelGreek Moussaka