There are few dishes quite as comforting on a chilly evening as a traditional Lancashire Hotpot. Hailing from the industrial heart of North West England, this classic British recipe has stood the test of time, transforming simple, wholesome ingredients into a masterclass of slow-cooked flavour.
Lancashire Hotpot Recipe
Serves 8
Ingredients:
¼ cup olive oil, plus extra for brushing
1.5kg lamb shoulder, cut into 2cm cubes
2 onions, peeled and thinly sliced
3 carrots, peeled and chopped
3 garlic cloves, chopped
2 tbsp rosemary, chopped, plus extra for seasoning
3 anchovies, chopped
1 bay leaf
2 tbsp plain flour
2 tbsp Worcestershire sauce
600ml beef stock
3 desiree potatoes, thinly sliced
Method:
Preheat oven to 150°C. Heat half the oil in a heavy-based casserole over high heat. Cook lamb in batches for 5-6 minutes or until browned; set aside.
Heat remaining oil in a clean casserole. Add onions and carrots and cook for 5 minutes, or until tender. Then add the garlic, rosemary, anchovies, and bay leaf and cook for another minute. Add flour and cook for 1-2 minutes, or until mixture begins to brown. Next add the Worcestershire and stock and bring to the boil. Add lamb back into the casserole. Place potatoes over the top in concentric circles, slightly overlapping. Season with sea salt, freshly ground black pepper, and extra rosemary.
Cover and bake for 1 hour. Remove from oven, uncover, and increase heat to 220°C. Return to oven for 20-25 minutes, or until golden. Serve hot.
Discover more delicious slow cooked lamb shoulder recipes:
Try Slow Roasted Lamb Shoulder with Tzatziki. The lamb is marinated overnight in a paste made from garlic, lemon, honey, oregano, and sweet paprika. Then slow roasted until the meat falls off the bone. It is served with a refreshing homemade cucumber tzatziki.
View the slow roasted lamb and tzatziki recipe here
This North African slow cooked lamb with couscous is richly spiced and melt-in-your-mouth tender. The lamb is rubbed in a homemade Ras-el-Hanout spice mix, then slow-cooked and served over couscous tossed with green olives, jalapeños, and lemon. It is garnished with fresh pomegranate seeds and mint.
View the North African slow cooked recipe here
Travel to the Mediterranean and make baked lamb shoulder with risoni. The lamb is baked with garlic, cinnamon, and a rich tomato passata. Towards the end of the cooking time, risoni (orzo) pasta is added directly to the pan to soak up all the flavorful lamb juices.
View the Mediterranean slow cooked lamb recipe here
