Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Meat recipes
Lancashire Hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.
- Dice the lamb and set aside. Preheat oven to 325˚F / 170˚C / Gas mark 3.
- Slice the potatoes and dice the onions.
- Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
- Repeat these layers until the dish is full. Top with a final layer of the potatoes.
- Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
- Bake for at least one hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
Notes, tips, and variations[edit | edit source]
- A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
- The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
- Flavour can be improved by adding a stock cube to the boiling water.
- Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.