Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g lamb neck chops; 3 large onions, thinly sliced; 2 carrots, sliced; 1kg waxy potatoes, thinly sliced; 2 tbsp plain flour; 500ml lamb or beef stock; 2 tbsp Worcestershire sauce; 1 tsp fresh thyme; 30g butter, melted; salt and pepper to taste

A Northern English stew of lamb and onion, slow-cooked and topped with overlapping sliced potato, baked until the top turns golden and crisp.

Total time

145 min

Prep

25 min

Cook

120 min

Difficulty

medium

Cuisine

British

Ingredients

800glamb neck chops

3large onions, thinly sliced

2carrots, sliced

1kgwaxy potatoes, thinly sliced

2 tbspplain flour

500mllamb or beef stock

2 tbspWorcestershire sauce

1 tspfresh thyme

30gbutter, melted

salt and pepperto taste

Instructions

Brown lamb chops in batches. Set aside.

Cook onions and carrots 5 minutes.

Layer meat and onions in a deep casserole. Dust with flour. Add stock and Worcestershire.

Arrange overlapping potato slices over the top. Brush with melted butter.

Cover and bake at 170°C for 1.5 hours. Uncover for the last 30 minutes to brown.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

312

Protein

6.7g

Fat

6.5g

Carbs

57.7g

Fiber

7.9g

Sodium

113mg

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