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Loading...A hearty traditional English casserole from the county of Lancashire, this hotpot layers tender lamb and vegetables beneath a golden, crisp blanket of thinly sliced potatoes. Slow-cooked beneath the lid, the potatoes soften into the stew below while their edges turn deliciously crisp.
Prep Time25 mins
Cook Time120 mins
Total Time145 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 32 gFat
- 13 gSaturated Fat
- 38 gCarbs
- 4 gFiber
- 5 gSugar
- 38 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 65 mgCalcium
- 4.5 mgIron
- 22 mgVitamin C
- 5200 mcgVitamin A
Ingredients
For the lamb filling
- 800 g lamb shoulder or neck chops, trimmed and cut into 4 cm pieces
- 1 lamb kidney, trimmed and diced (optional, traditional)
- 2 tbsp beef dripping or unsalted butter
- 2 large onions, thinly sliced
- 2 medium carrots, peeled and sliced into thick rounds
- 2 tbsp plain flour
- 500 ml hot lamb or beef stock
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
For the potato topping
- 1 kg floury potatoes (such as Maris Piper), peeled
- 3 tbsp beef dripping or unsalted butter, melted
- 1/2 tsp sea salt
Directions
- Preheat the oven to 160°C (325°F). Pat the lamb pieces dry with kitchen paper and season generously with salt and pepper.
- Heat 2 tablespoons of dripping in a large flameproof casserole over medium-high heat. Brown the lamb in batches for 2-3 minutes per side until deeply coloured, transferring to a plate as you go. Add the diced kidney to the final batch and brown briefly.
- Reduce the heat to medium and add the onions and carrots to the same pan. Cook for 5-6 minutes until softened and lightly caramelised, scraping up the browned bits from the base of the pan.
- Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw taste. Gradually pour in the hot stock while stirring, then add the Worcestershire sauce, bay leaves, and thyme. Return the lamb and any resting juices to the pan, bring to a gentle simmer, and cook for 5 minutes. Taste and adjust seasoning.
- Slice the potatoes thinly, about 3 mm thick, using a sharp knife or mandoline. Arrange them in overlapping rows over the top of the stew, starting from the outer edge and working inward to completely cover the filling. Brush generously with the melted dripping and sprinkle with salt.
- Cover the casserole tightly with its lid and bake in the preheated oven for 1 hour 30 minutes. Then remove the lid and increase the oven temperature to 200°C (400°F). Bake uncovered for a further 25-30 minutes until the potato topping is deeply golden and crisp at the edges.
- Let the hotpot rest for 10 minutes before serving. Lift portions carefully with a large spoon to keep the potato topping intact, and serve with pickled red cabbage or buttered peas on the side.
Cook’s Notes
- Traditional Lancashire hotpot was made with mutton, which has a stronger flavour than modern lamb; if you can source mutton neck chops, the result will be even more authentic.
- Use a heavy cast-iron casserole with a tight-fitting lid so the stew stays beautifully moist during the long, slow bake.
- For the crispiest potato lid, ensure the potato slices are well-coated with dripping and the final uncovered bake goes long enough for the edges to deeply brown.
- Leftover hotpot tastes even better the next day as the flavours continue to develop; reheat covered in a 160°C oven for 20 minutes.
- Avoid stirring once the potato topping is in place, or the layers will break down and the crust will not form properly.
