Lancashire Hotpot
Lamb and onions layered under sliced potatoes and baked slowly until the top browns and the meat falls apart. Mill-town cooking that looks after itself.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 610 kcal
Equipment
- •Deep ovenproof dish
Nutrition
Per serving, approximate
- Calories
- 610 kcal
Instructions
- 1
Heat the oven to 160C. Brown the lamb in batches in a hot pan.
- 2
Soften the onions and carrots in the same pan.
- 3
Layer the lamb and vegetables in a deep dish, tucking in the bay and thyme.
- 4
Pour in the stock so it nearly covers the meat.
- 5
Overlap the potato slices on top and brush with melted butter.
- 6
Cover and bake for 2 hours, then uncover and bake 30 minutes more until the top browns.
Chef's tips
Brush the potato top with butter in the last half hour so it crisps instead of drying out.
Serving suggestions
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