Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.

  • Total:2 hrs 20 mins
  • Prep:20 mins
  • Cook:2 hrs
  • Yield:4 servings

Ingredients of Lancashire Hotpot(British)

  • 2 ounces/55 g beef drippings (or lard)
  • 8 lamb chops (middle-neck, on the bone)
  • 1/2 pound/225 g onions (peeled and finely sliced)
  • 2 ounces/55 g butter (melted)
  • 2 pounds/900 g potatoes (peeled and thickly sliced)
  • Optional: 4 lamb kidneys (cored and sliced)
  • 1 large carrot (peeled and thickly sliced)
  • Salt and pepper
  • 4 cups/1 liter beef stock (or chicken stock)
  • 1 tablespoon

Also Read: Sausage Rolls(British)

Steps to Make Lancashire Hotpot(British)

    1. Heat the oven to 200 C. In a large skillet, melt the drops or lard and heat until hot but not smoking.
    2. Quickly brown the chops on both sides, remove the fat and drain on paper towels. Add the sliced ​​onions to the hot fat and cook quickly, stirring constantly, until they soften but do not brown.
    3. Remove fat and drain on paper towels. In a large ovenproof pan, melt half the butter, then cover the bottom with half the sliced ​​potatoes, half the onions and season with salt and pepper.
    4. Place the chops on top of the onion.
    5. Arrange the kidneys in optional slices on the chops, add the carrot slices, cover with the remaining onions and season with salt and pepper.
    6. Pour enough broth to raise two-thirds of the pan. Don’t worry if you have leftover broth, you can still use it to top up while cooking.
    7. Add the Worcestershire sauce. Cover with the rest of the potatoes, overlapping them to ensure that the entire surface is completely covered.
    8. Brush the potatoes with the rest of the melted butter and sprinkle with salt and pepper. Cover the pan with an airtight lid and bake for 30 minutes.
    9. After 30 minutes, reduce the heat to 350 F / 180 C and cook for another 1 1/2 hours. Check from time to time to make sure the pan does not dry out.
    10. If so, top up with broth or water if necessary. Remove the lid from the pan and cook until the potatoes on the surface are golden.
    11. Remove from the oven and cool for about 10 minutes.
    12. Serve on hot plates with fresh seasonal vegetables.

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