Lancashire Hotpot

Name: Lancashire Hotpot
Yield: 4 servings
Cuisine: British
Ingredients: 800g lamb neck or shoulder, cubed; 6 potatoes, thinly sliced; 2 onions, sliced; 2 carrots, sliced

Lancashire Hotpot/LAN-kuh-sher HOT-pot/

About this dish

A slow-baked casserole of lamb and onions topped with sliced potatoes.

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Ingredients

🐑800g lamb neck or shoulder, cubed

🥔6 potatoes, thinly sliced

🧅2 onions, sliced

🥕2 carrots, sliced

Method

Serves 4

Layer lamb, onion, and carrot in a casserole dish, seasoning as you go.

Arrange overlapping sliced potatoes on top.

Pour in lamb or beef stock to just below the potato layer.

Cover and bake at 160°C (325°F) for about 2 hours.

Uncover and bake further until the potatoes are golden and crisp on top.

✓ What Makes it Authentic

Lancashire hotpot is a traditional dish from the historic county of Lancashire, developed in the industrial north of England.

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