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Recipes
Lancashire Hotpot
Prep Time:
20 minutes
Cook Time:
1 hour 40 minutes
Serves:
4
There’s something deeply satisfying about making and eating a one-pot dish. The ultimate comfort food – proper fork food – Lancashire hotpot is just the thing to enjoy during the darker months.
If you can get hold of lamb neck fillets, they’re my preferred cut for this traditional British classic.
Ingredients
- 600g lamb shoulder, cut into 2cm pieces
- 2 tbsp plain flour
- 4 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 2 large onions, diced
- 2 carrots, diced into 5mm pieces
- 2 celery sticks, diced into 5mm pieces
- 2 garlic cloves, finely diced
- 500ml hot beef stock
- 4 sprigs of thyme
- 2 bay leaves, torn
- 700g potatoes, peeled and cut into 2mm discs
- 1 tsp chopped rosemary
- Sea salt and white pepper
- 1 tbsp melted butter
Method
Preheat the oven to 200°C.
- Season the lamb well with sea salt and white pepper.
- Roll the lamb pieces in the flour.
- Heat a heavy-bottomed pan over a medium-high heat. Brown the lamb in half the vegetable oil, then remove from the pan and transfer to a colander.
- Reduce the heat to low. Add the remaining oil, onions, celery, carrots, bay leaves and thyme. Cover with a lid and cook for approximately 15 minutes, until the vegetables are soft.
- Add the garlic and cook for a further 3–4 minutes.
- Return the lamb to the pan, pour in the hot beef stock and Worcestershire sauce, and cook for approximately 1 hour with the lid on, until the lamb is tender.
- Remove the bay leaves and thyme sprigs.
- Transfer the mixture to a shallow ovenproof dish. Arrange the potato slices over the top, starting at the edges and working towards the centre. Brush with the melted butter and sprinkle with chopped rosemary.
- Cook in the preheated oven for approximately 30 minutes, or until the potatoes are nicely browned.
- Serve with your favourite vegetables.
Cook with Andy
Love the satisfaction of preparing a proper, comforting home-cooked meal? Join Andy for one of his hands-on cookery classes and learn professional kitchen skills, practical techniques and the secrets behind creating memorable dishes from simple ingredients.
