Lancashire Hotpot: A Hearty Homemade Recipe
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Lancashire Hotpot is a traditional British dish that originated in the northwest region of England. Known for its simplicity and rich flavors, this one-pot wonder has been a staple for centuries. It’s the perfect comfort food, combining tender meat, hearty vegetables, and crispy potatoes in a savory broth. In this recipe, we’ll prepare a delicious pork-free version that stays true to the dish’s rustic roots.
What Is Lancashire Hotpot?
Lancashire Hotpot is a casserole-style dish typically cooked in the oven. Its name is thought to come from the use of a single pot in which all the ingredients are layered and slowly baked. Traditionally, it was a practical meal for working families, requiring minimal effort while delivering maximum flavor.This recipe celebrates the classic elements of a Lancashire Hotpot while substituting the meat with lamb or beef, ensuring it’s free from pork.
Ingredients for Homemade Lancashire Hotpot
This recipe serves 4-6 people and takes approximately 2 hours to prepare and cook.
For the Filling:
- 600g (about 1.3 lbs) of lamb shoulder or stewing beef, cut into chunks
- 2 medium onions, thinly sliced
- 2 large carrots, peeled and sliced into rounds
- 200g (about 1 cup) of swede or turnip, diced (optional)
- 2 tbsp plain flour
- 2 tbsp vegetable oil or butter
- 500ml (about 2 cups) beef or vegetable stock
- 1-2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
For the Potato Topping:
- 800g (about 1.8 lbs) of potatoes, peeled and thinly sliced
- 2 tbsp melted butter or vegetable oil
Instructions
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Prepare the Meat and Vegetables: Preheat your oven to 170°C (340°F). Heat the vegetable oil or butter in a large ovenproof casserole dish over medium heat. Add the chunks of lamb or beef, season with salt and pepper, and brown on all sides. Remove the meat and set it aside.
Cook the Base: In the same dish, add the sliced onions, carrots, and swede or turnip (if using). Cook for 5-7 minutes, stirring occasionally, until the vegetables soften slightly. Sprinkle the flour over the vegetables and mix well to create a thick base.
Combine the Filling: Return the browned meat to the casserole dish. Pour in the beef or vegetable stock, Worcestershire sauce, thyme, and bay leaf. Stir everything together, ensuring the meat and vegetables are evenly coated. Let the mixture simmer for 5 minutes.
Layer the Potatoes: Remove the dish from the heat. Arrange the potato slices on top of the filling, overlapping them slightly to create a neat, layered pattern. Brush the potatoes with the melted butter or vegetable oil and season with a pinch of salt and pepper.
Bake the Hotpot: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour. After an hour, remove the lid or foil and increase the oven temperature to 200°C (390°F). Bake for an additional 30-40 minutes, or until the potatoes are golden brown and crispy on top.
Serve and Enjoy: Remove the hotpot from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired, and pair it with crusty bread or steamed green vegetables for a complete meal.
Tips for the Perfect Lancashire Hotpot
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Choose the Right Cut: Opt for lamb shoulder or stewing beef, as these cuts become tender and flavorful when slow-cooked.
Crispy Potatoes: For extra-crispy potatoes, brush the top layer with additional butter or oil during the final baking stage.
Make Ahead: Lancashire Hotpot can be prepared a day in advance. Simply reheat it in the oven before serving, allowing the flavors to deepen.
A Dish Full of Tradition
Lancashire Hotpot is more than just a meal; it’s a piece of culinary history that brings people together. Its combination of tender meat, hearty vegetables, and crispy potatoes makes it a dish that’s both comforting and satisfying. Perfect for a family dinner or a gathering with friends, this classic recipe will warm your heart and your home. Happy cooking!
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