Lancashire Hotpot

Tue, 25/09/2012 - 13:37 -- nick

Lancashire Hotpot, originating from England, is a very easy but delicious dish that consists of lamb, onions, potatoes and the cook's choice of herbs. This is baked in an oven.



Dice the lamb and set aside. Preheat oven to 325F / 170C / Gas Mark 3.

Slice the potatoes and dice the onions. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb over the top of this, sprinkling with your choice of herbs. Repeat these layers until the dish is full. Top with a final layer of the potatoes.

Pour boiling water into the dish until filled - if more water is needed, continue to add until topped. Bake for at least one hour, though traditionally the dish was left baking all day.

Notes, tips, and variations

  • A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
  • The dish was once cooked with oysters when they were more affordable.
  • Flavour can be improved by adding a stock cube to the boiling water.
  • A suet crust can be applied to the hotpot an hour before cooking time is finished.
  • Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.
Time80 minutes
DifficultyVery Easy

Via Wikibooks