Lancashire Hotpot

Ingredients:
1 1/2 lb Lamb meat, remove bones, fat, and cubed
2 Onions, cut in rings
1 Parsnip, cleaned and chopped
1 Carrot, cleaned and chopped
3 cloves Garlic, minced
4-6 Potatoes, sliced (1/2″)
2 cups Beef Stock
1 Tbsp Thyme
1/2 Tbsp Rosemary
1/2 Tbsp Sage, minced
1 Tbsp Parsley
1 tsp Salt
1 tsp Pepper
4 Tbsp Butter, room temp
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 300°F.
  • Season the Lamb, and brown in a Dutch Oven with half the Olive Oil.
  • Remove and set to the side.
  • Brown the Onions in the Dutch Oven with the remaining Olive Oil and Garlic, and set to the side.
  • In the base of the Dutch Oven or a Casserole Dish, place the Lamb and sprinkle with Herbs.
  • Layer with the Parsnips and Carrots.
  • Next layer with the Onions and Garlic.
  • Pour the Stock over the Mixture. The stock should come to the top. If you reach the top, stop. If you run out of liquid add more Stock or water.
  • Cover with the Potatoes as a top layer.
  • Divide the Butter around the Potatoes.
  • Bake for about 2 hours.

NOTES: To add browning to the potatoes, turn heat up to 400°F for the last 10 minutes.

This dish comes from Lancashire, as the name suggests, and dates from the industrial revolution, although similar baked stews probably predated it. It is always made with Lamb, originally tougher pieces or mutton, but beef could also be used. It is called “hotpot” because it is essentially made in one pot. This is a simple dish that can be used for a large group of people with little effort.

Variations:
Shepherd’s Pie/Cottage Pie

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