Lancashire Hotpot
Tender braised lamb and carrots simmered in a savory gravy, layered beneath overlapping sliced potatoes and baked until deeply golden. A hearty, inexpensive family favorite.
- 1 tablespoon olive oil
- 500g lamb leg steaks, cubed
- 2 tablespoons plain seasoned flour
- 1 large onion, sliced
- 2 small carrots, sliced
- 300ml hot chicken stock
- 1 tablespoon Worcestershire sauce
- A few sprigs of fresh thyme
- 600g waxy potatoes
- Butter, for dotting
- Preheat the oven to 375°F (190°C). Heat the olive oil in a large, wide pan over medium heat. Dust the cubed lamb in the seasoned flour and fry in batches until browned on all sides, then set the meat aside — browning in batches keeps the pan hot enough for a proper sear instead of steaming the lamb.
- Add the sliced onion and carrots to the same pan and cook for about 5 minutes, until they start to soften. Return the browned lamb to the pan along with the hot chicken stock, Worcestershire sauce, and a few sprigs of fresh thyme. Season to taste, then remove the pan from the heat.
- Thinly slice the potatoes and arrange half of them in an overlapping layer across the base of a shallow ovenproof dish. Spoon the meat mixture evenly over the top, then layer the remaining potato slices on top and dot generously with butter.
- Cover the dish and bake for 30 minutes, then remove the lid and continue baking for a further 20 minutes, until the potatoes on top are golden brown and the meat underneath is fork-tender.
Chef's Note: Dusting the lamb in flour before browning does double duty — it helps the meat sear more evenly and it thickens the braising liquid into a proper gravy as everything bakes together. Overlapping the potato slices carefully on top isn't just for looks; a tight, even layer browns more evenly and holds together better when you go to serve it.
Removing the lid for the final 20 minutes is what gives the potato topping its deep golden color and slight crispness, so resist the urge to skip that step even if the hotpot looks done underneath. This is a genuinely inexpensive dish built from humble ingredients, and it reheats beautifully the next day if you have leftovers.
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