How to Make a Lancashire Hot-Pot

Lancashire Hot Pot is a traditional British dish that is hearty, comforting, and perfect for cold winter days. The dish consists of lamb and vegetables cooked in a thick, rich gravy and topped with sliced potatoes. Bake it in a large heavy pot. It’s classic comfort food for winter and spring chilly evenings.  I love this version which we reproduced from a night out in Cinderford.

Serves 4

Ingredients:

• 1 lb lamb, cut into cubes
• 1 medium to large onion, sliced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 bay leaf
• 1 tsp dried thyme
• 2 cups beef or lamb stock
• 1 – 2 teaspoons of Worcestershire Sauce
• 4-5 potatoes, sliced
• 2 tbsp butter
• Salt and pepper to taste

Preparation:

1. Preheat the oven to 375°F/190°C.
2. In a large skillet, heat the butter over medium heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced onions, carrots, and celery to the skillet and cook for another 5-7 minutes, until the vegetables are slightly softened.
4. Stir in the bay leaf, dried thyme, Worcestershire sauce, and beef or lamb stock. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10-15 minutes, until the liquid has thickened slightly.
5. Transfer the lamb and vegetable mixture to a large casserole dish.
6. Arrange the sliced potatoes on top of the lamb mixture, overlapping them slightly. Season with salt and pepper.
7. Cover the casserole dish with a lid or aluminum foil and place it in the preheated oven.
8. Bake for 1 to 1.5 hours, or until the potatoes are tender and golden brown.
9. Remove the lid or foil from the casserole dish and bake for an additional 10-15 minutes, until the potatoes are crispy and golden brown.
10. Remove the Lancashire Hot Pot from the oven and let it cool for a few minutes before serving.