Lancashire Hotpot

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Season the lamb with the salt and pepper and put half of it in the base of a deep casserole.

   Mark done

2. Layer over half the onion and carrot, the thyme and the bay, then the rest of the lamb and the rest of the vegetables.

   Mark done

3. Add the Worcestershire sauce to the stock and pour it in — it should come about two-thirds up.

   Mark done

4. Overlap the potato slices across the top in tight concentric circles, covering everything.

   Mark done

5. Brush the potatoes with half the melted butter and sprinkle with the salt.

   Mark done

6. Cover and bake at 150C fan / 170C / gas 3 for 2 hours.

   Mark done Start 2 hr timer

7. Take the lid off, brush with the remaining butter and raise the oven to 200C fan / 220C / gas 7.

   Mark done

8. Bake a further 30 minutes, until the top is deep gold and crisp at the edges.

   Mark done

Chef’s Tips

• Lid on for two hours, off for the last thirty. That order, always.
• Neck, not leg. Lean lamb dries out over this long.
• Slice the potatoes 3 mm and overlap them tightly.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Pickled red cabbage
• Buttered greens
• A pint of bitter

Storage & Reheating

Refrigerated for 3 days. Reheat covered at 160C, then uncovered to re-crisp.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.