For a richer flavor, consider using lamb stock instead of chicken stock. Adding a bay leaf to the stock while baking can enhance the aroma. Feel free to experiment with other herbs like rosemary or parsley to customize the flavor profile.
Lancashire Hot Pot
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PREP TIME20 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 20 mins
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SERVING6 People
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VIEWS102
A comforting classic, this Lancashire Hot Pot features tender lamb and sliced potatoes layered to perfection. Infused with fresh thyme and rich stock, it's a hearty and satisfying dish that's perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol58 mg
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Fiber5 g
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Protein17 g
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Saturated Fat7 g
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Sodium302 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Heat oil in a large skillet over medium-high heat. Sauté onion until softened and deep golden, approximately 8-10 minutes. Remove from skillet and set aside. Add lamb to skillet and brown in batches if necessary, until richly browned, about 12-15 minutes. Drain any excess fat and reserve.
02 Step
Recipe View Preheat oven to 375 degrees F (190 degrees C).
03 Step
Recipe View Spread half of the sliced potatoes in the bottom of a 9x13 inch baking dish. Season generously with salt and pepper. Layer the browned lamb and onions on top, then sprinkle with fresh thyme. Season again with salt and pepper. Cover with the remaining potatoes, season to taste, and dot with butter. Pour stock evenly over all layers.
04 Step
Recipe View Bake in the preheated oven for 1 1/2 to 2 hours, or until the potatoes are tender and golden brown. If the casserole appears to be drying out during cooking, add more stock as needed. If the top is browning too quickly, cover loosely with aluminum foil.
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Please Rate
Bruce Bechtelar
Feb 13, 2025This recipe is a real winner! My family loved it, and it was surprisingly easy to make.
Mavis Nolan
Jul 31, 2024The key is to slice the potatoes thinly and layer everything evenly. It makes all the difference!
Adan Parker
May 22, 2024I added a splash of Worcestershire sauce to the stock for extra depth of flavor, and it was fantastic!