Description
A hearty and traditional Lancashire hotpot, slow-cooked to perfection with tender lamb and vegetables.
Ingredients
Scale
- 500g lamb shoulder, diced
- 2 large onions, sliced
- 3 carrots, sliced
- 500g potatoes, thinly sliced
- 2 tbsp vegetable oil
- 500ml lamb or beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Preheat your oven to 160°C (320°F).
- Heat the oil in a large ovenproof casserole dish over medium heat.
- Brown the lamb pieces in batches, then set aside.
- Add the onions and carrots to the dish and cook until softened.
- Return the lamb to the dish and pour in the stock.
- Add the thyme and bay leaf, then season with salt and pepper.
- Layer the sliced potatoes on top, overlapping slightly.
- Cover with a lid and cook in the oven for 2 hours.
- Remove the lid and cook for another 30 minutes until the potatoes are golden.
- Serve hot.
Notes
- For extra flavor, add a splash of Worcestershire sauce.
- You can substitute lamb with beef if preferred.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: traditional, Lancashire hotpot, slow cooked, lamb, British cuisine