Lighter Lancashire Hotpot Recipe
Introduction
Lighter Lancashire hotpot is a comforting British classic made with tender lamb, root vegetables, and layers of thinly sliced potatoes. This recipe offers a lighter take on the traditional casserole, delivering rich flavors with a wholesome touch. Perfect for cozy evenings.
Ingredients
- 650g boned lamb shoulder, excess fat trimmed
- 4 tsp plain flour
- 1 tbsp rapeseed oil
- 2 medium onions, halved lengthways and thinly sliced
- 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks
- 225g swede, cut into bite-sized chunks
- 3 thyme sprigs, plus extra leaves to garnish
- 2 bay leaves
- 200ml chicken stock, made with ½ chicken stock cube
- 1½ tsp Worcestershire sauce
- 750g potatoes, such as Maris Piper or Desirée, very thinly sliced
Instructions
- Step 1: Heat the oven to 190°C (170°C fan/gas mark 5). Cut the lamb into chunky pieces around 5-6cm. Place the flour on a large plate, season with salt and pepper, and toss the lamb pieces in the flour to coat thoroughly. Set aside.
- Step 2: Heat 2 tsp of the oil in a large deep frying pan or sauté pan. Add the onions, carrots, swede, thyme sprigs, and bay leaves, then season with pepper. Cook over medium-high heat for 6-8 minutes, stirring occasionally, until the vegetables brown slightly and caramelize.
- Step 3: Pour in the chicken stock; it should sizzle and bubble. Remove the pan from the heat immediately to prevent the liquid from reducing. Stir in the Worcestershire sauce.
- Step 4: In a 2-litre casserole dish (around 20cm diameter x 10cm deep), arrange a single layer of the thinly sliced potatoes at the bottom. Layer half the lamb pieces over the potatoes, then spoon half the vegetable mixture on top. Season with pepper.
- Step 5: Add the remaining lamb pieces, then pour the rest of the vegetables, herbs, and stock over the lamb. Press down gently with the back of a spoon if needed to make room for the potatoes.
- Step 6: Layer the remaining potato slices over the top in three tightly overlapping layers, seasoning each with pepper and brushing with some rapeseed oil as you go. Reserve a little oil for the final layer.
- Step 7: Cover the dish with a tight-fitting lid and bake for 10 minutes at 190°C (170°C fan/gas 5).
- Step 8: Reduce the oven temperature to 160°C (140°C fan/gas 3), then cook uncovered for 2 more hours, until the lamb is tender and the potatoes are cooked through.
- Step 9: Remove the lid and place the dish under the grill for 8-10 minutes, until the potato top is golden and crisp around the edges.
- Step 10: Let the hotpot rest for 5-10 minutes before serving. Garnish with fresh thyme leaves for a fragrant finish.
Tips & Variations
- If your casserole dish is very full, cover the top potato layer with a piece of baking parchment to prevent it from sticking to the lid during baking.
- For added flavor, try stirring in a splash of red wine with the stock before layering the casserole.
- Use sweet potatoes for a slightly sweeter twist and vibrant color on top.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C until warmed through to keep the potato topping crispy. This dish also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other cuts of lamb for this hotpot?
Yes, lamb neck or shoulder chops can be used as alternatives. Make sure to remove excess fat and cut into sizeable pieces for even cooking.
Is it necessary to use Worcestershire sauce?
While Worcestershire sauce adds a subtle depth and tang, you can omit it if you prefer or substitute with a dash of soy sauce for a different flavor profile.
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Lighter Lancashire Hotpot Recipe
- Total Time: 3 hours
- Yield: 6 servings 1x
Description
Enjoy a lighter take on the classic Lancashire hotpot, featuring tender lamb shoulder, caramelized root vegetables, and thinly sliced potatoes baked to golden perfection. This comforting casserole layers rich flavors with wholesome ingredients, making a satisfying and elegant meal perfect for cooler evenings.
Ingredients
Scale
Meat
- 650g boned lamb shoulder, excess fat trimmed
- 4 tsp plain flour
Vegetables
- 2 medium onions, halved lengthways and thinly sliced
- 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks
- 225g swede, cut into bite-sized chunks
- 750g potatoes, such as Maris Piper or Desirée, very thinly sliced
Herbs and Seasoning
- 3 thyme sprigs, plus extra leaves to garnish
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
Liquids and Others
- 1 tbsp rapeseed oil (divided use)
- 200ml chicken stock, made with ½ chicken stock cube
- 1½ tsp Worcestershire sauce
Instructions
- Prepare the Lamb: Preheat the oven to 190C/170C fan/gas 5. Cut the lamb shoulder into chunky pieces about 5-6cm each. Place the plain flour on a large plate and season it with salt and pepper. Toss the lamb pieces in the seasoned flour until evenly coated, then set aside.
- Cook the Vegetables: Heat 2 teaspoons of rapeseed oil in a large, deep frying or sauté pan over medium-high heat. Add the onions, carrots, swede, thyme sprigs, and bay leaves. Season with freshly ground black pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables start to brown and the bottom of the pan is caramelized.
- Add Stock and Flavor: Pour the prepared chicken stock into the pan; it should sizzle and bubble immediately. Remove the pan from the heat to prevent the stock from reducing. Stir in the Worcestershire sauce, ensuring the liquid is well combined with the vegetables.
- Layer the Hotpot: In a 2-litre casserole dish (approximately 20cm diameter x 10cm deep), arrange a single overlapping layer of the very thinly sliced potatoes on the bottom. Place half of the floured lamb pieces over the potatoes, then spoon half of the vegetable and stock mixture on top. Season with black pepper. Add the remaining lamb, then pour over the rest of the vegetables, herbs, and liquid. Press down gently with the back of a spoon to make room for the final potato layers.
- Top with Potatoes: Layer the remaining potatoes in 3 tightly overlapping layers on top, seasoning each layer with black pepper and brushing with rapeseed oil as you go. Reserve a small amount of oil for the very top layer. Cover the dish with a tight-fitting lid.
- Bake the Hotpot: Place the casserole in the preheated oven and bake uncovered for 10 minutes initially. Then reduce the oven temperature to 160C/140C fan/gas 3, cover the dish, and cook for a further 2 hours until the lamb is very tender and the potatoes are cooked through.
- Crisp the Top: Remove the lid and place the hotpot under the grill for 8-10 minutes, or until the potato topping turns golden and crisp around the edges.
- Rest and Serve: Remove the dish from the oven and let it rest for 5-10 minutes. Garnish with fresh thyme leaves before serving.
Notes
- If your casserole dish is very full before baking, cover the top layer of oiled potato slices with a piece of baking parchment to prevent them from sticking to the lid during cooking.
- Using very thinly sliced potatoes ensures even cooking and a tender, golden crust.
- You can substitute rapeseed oil with vegetable oil or olive oil if preferred.
- Make sure not to over-reduce the stock when adding it to the vegetables to maintain moisture in the casserole.
- For best results, allow the hotpot to rest before serving so the layers can settle.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: Lancashire hotpot, lamb casserole, British comfort food, traditional hotpot, baked lamb dish
