Lancashire Hotpot
Lancashire Hotpot is a stew made with lamb or mutton and onions, topped with sliced potatoes, then slowly baked in the oven. It originated in Lancashire county as an economical dish that could be left to cook while the household went to work, making it a popular meal since the Industrial Revolution in the 18th-19th centuries.
The name “hotpot” referred to a hot drink of ale and spirits in the 17th century before it became associated with the stew. The French dish pot-au-feu is analogous. Earlier similar dishes were called “hotchpotch”, like a 1591 recipe for a stew of mutton or beef neck in bread-thickened broth.
Ingredients
- 100g dripping or butter
- 900g stewing lamb, cut into chunks
- 3 lamb kidneys, sliced (optional)
- 2 onions, chopped
- 4 carrots, peeled and sliced
- 25g plain flour
- 2 tsp Worcestershire sauce
- 500ml lamb or chicken stock
- 2 bay leaves
- 900g potatoes, peeled and sliced
Instructions
- Preheat oven to 160°C/140°C fan/gas 3.
- Heat some dripping in a casserole dish and brown the lamb and kidneys in batches. Set aside.
- Fry onions and carrots in more dripping until golden.
- Stir in flour, Worcestershire sauce, and stock. Bring to a boil.
- Add lamb, kidneys and bay leaves. Turn off heat.
- Arrange sliced potatoes on top. Brush with more dripping.
- Cover and bake for 1 1/2 hours until potatoes are cooked.
- Remove lid, brush potatoes with dripping, and turn up heat to brown the top.
How Does Toad in the Hole Compare to Lancashire Hotpot in Traditional British Cooking?
Traditional british toad in hole and Lancashire hotpot are both beloved comfort foods, showcasing rustic flavors. While traditional British toad in hole features golden Yorkshire pudding with sausages, Lancashire hotpot slow-cooks tender lamb and vegetables beneath a crispy potato topping. Both dishes embody the hearty, home-cooked essence of British culinary heritage.
Top Tips for Making Lancashire Hotpot
- Use lamb shoulder or neck for the best flavor and texture. Mutton can also be used.
- Slice the potatoes very thinly and evenly so they cook through.
- Brown the lamb well for maximum flavor before adding other ingredients.
- Use a good quality, flavorful stock for the gravy.
- Cook low and slow. Don’t rush the cooking time or you’ll end up with tough meat.
- Finish the hotpot uncovered at a high temperature to get a crispy golden potato topping.
- Let the hotpot stand for 10 minutes before serving so the gravy can thicken.
- Serve with pickled red cabbage and crusty bread on the side.
With its economical ingredients and simple preparation, Lancashire Hotpot has remained a beloved British classic for generations. Making it at home fills the kitchen with comforting aromas and rewards patient cooking with a deeply satisfying meal. Give this traditional recipe a try and taste a delicious piece of English culinary history.
Based on the information from the recipe search results, here is a summary table with the typical number of servings, calories per serving, and total cooking time for Lancashire Hotpot:
| Servings | Calories per Serving | Total Cooking Time |
|---|---|---|
| 4-6 | 500-600 | 2-2.5 hours |
Servings:
- Most recipes make enough to serve 4-6 people
- Some specify 4 generous servings or 6 smaller servings
Calories:
- Ranges from about 500-600 calories per serving
- Lamb, potatoes, and butter/oil contribute to the calorie count
- Considered a hearty, filling meal
Total Cooking Time:
- Typically takes 2-2.5 hours from start to finish
- Includes prep time of 15-20 minutes
- Most of the cooking is hands-off time in the oven
- Initial browning of lamb and sautéing vegetables takes about 15 min
- Then it slow cooks in the oven for 1.5-2 hours until meat is tender
