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Lancashire Hotpot
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
1
Brown lamb chops in batches. Set aside.
2
Cook onions and carrots 5 minutes.
3
Layer meat and onions in a deep casserole. Dust with flour. Add stock and Worcestershire.
4
Arrange overlapping potato slices over the top. Brush with melted butter.
5
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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