Making A Lancashire Hotpot! Here’s The Recipe For this Traditional English Meal!

Dig Into A Lancashire Hotpot!

First, this is NOT a picture of my dish – I went online to find some gorgeous photos of a traditional “Lancashire Hotpot” to show you what it should be – before I tried to make it myself!

First, some history: my blogging friend Carol shared this recipe, a favorite dish of hers growing up. I told her I was going to make it and I did!

Lancashire Hotpot is from the Lancashire area of North England – it is thought to have originated in the 19th century. 

I put out most of the ingredients needed for the dish – except I made a strategic choice of protein: you see, this dish was originally made with mutton, stewed slowly over a low fire.

I used boneless lamb chunks..many use it on the bone for more flavor, but I didn’t have that…more history of his recipe: family members would combine the ingredients and then allow them to cook over many hours. In the initial stages of industrialisation and urbanisation, both men and women of all ages had long, strictly-regulated work hours that made it impossible to cook food that required extensive attention and preparation time.  It’s a simple meal that would have been left to cook slowly all day, ready for the hungry workers at the end of their shift. 

As I sautéed some garlic and onion in olive oil, I followed Carol’s terrific recipe:

Ingredients:

  • 1¼ lb lamb, diced (neck, shoulder, chops)
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 2 large onions, peeled and chopped
  • lots of garlic
  • 1 tbsp flour
  • 2 cups hot chicken broth (or vegetable broth)
  • 2 bay leaves
  • 1 tsp salt
  • 1 tsp black pepper, freshly ground
  • 1 tbsp Worcestershire sauce
  • 3 medium carrots, peeled and cut into small pieces
  • 1½ lb potatoes, peeled and cut into ⅛-inch thick slices
  • 2 tbsp melted butter (for the top)
  • 1-2 fresh thyme sprigs.

Preheat the oven to 350F/170C.

In a dutch oven/casserole on medium heat melt the butter and vegetable oil until heated through 1-2 minutes add the onions and cook for 4 mins stirring regularly.

Add the lamb then add the flour and cook for 3 minutes stirring.

Add the broth, bay leaves, salt, pepper, thyme sprigs and Worcestershire sauce and stir well to combine.

Note: I was out of Worcestershire, so used Sherry Pepper sauce instead.

Cover and cook over medium heat for 45 minutes then add the carrots and stir well.

My “Waterlogged” Meal?

I want to take a moment and tell you that I was a bit concerned: did I use too much stock in this? It seemed VERY WET! I took a deep breath and kept following Carol’s recipe.

Transfer the content to a suitable sized casserole dish and garnish with the sliced potatoes. depending on the shape of your dish you can start on the outside and work towards the centre or just layer the potatoes in lines down the dish.

Brush the tops of the potatoes with the melted butter and then I sprinkled the dish with thyme.

AND IT WAS STILL VERY WET!

I brushed the top of the potatoes with the butter and then stuck it in the oven.

Bake for 1 hr 30 minutes and then increase the oven temperature to 390F/200C remove the lid and bake again for 20-530 minutes until the potatoes are golden and crisp.

And how did my watery dish turn out?

Crispy Golden Goodness!

I am so happy to report that it turned out deliciously! The stock was all absorbed into he potatoes, leaving a delicious creamy sauce underneath!

I loved this dish: it was rich, hearty and flavorful! Big chunks of tender lamb in a creamy sauce with potatoes and carrots giving it a satisfying heft!

My thanks to Carol, who posts a ton of great recipes, as well as insight into our environment and what we can all do to protect the future of this planet…here is her Lancashire Hotpot post – see more of her great recipes here:

I have been trying to make different dishes – stretching my culinary map around the world:

Like Zoodles!

I made an incredible Italian dish, “Spaghetti alla Nerano”, two different ways: one with “Zoodle” Zucchini noodles!

Click here to see how it went:

I also made Osso Buco for the first time:

This Osso Buco recipe was delicious and fun to make as well!

Click here to see the recipe:

Of course, I’ve done the “dinner and a movie” thing many times as well, and with the recent accouncement of the second “Downton Abbey” movie underway, it took me back to this effort:

Yes, this was my “Seafood Newburg” dish – click here to see all of the ingredients and how it turned out:

Hope this made you hungry!

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You can sign up by clicking on my blog here and see the note on the right!

https://johnrieber.com

Let me know if you are going to try Carol’s terrific Lancashire Hotpot dish – and if you like this story, please share on social media – thanks!



Categories: cookbooks, Food, food blog, Food Review, Recipes, Uncategorized, Wacky Food

Tags: , , , , , , , , , , , , , , , , , , , , , ,

24 replies

  1. Thanks for sharing this wonderful preparation manual, John! This hotpot is in a very yummy way different to ours. Mutton or lamb meat is better and much more healthier than pork. 😉 (I think!) Have a nice week! xx Michael

    Liked by 1 person

  2. Hi John, this came out really well. I also want to try it but my mom used the meat I bought so now I need to wait until next week.

    Liked by 1 person

  3. When you find a good recipe, it’s a time too cook and recreating the amazing dish! Your work is well done John!🙌💕✨

    Liked by 1 person

  4. Yup, the potatoes soaked up all the yummy liquid. I could eat this twice a week.

    Liked by 1 person

  5. It looks delicious , John we all love it here… Thank you very much for the shout out its lovely to get feedback… Thank you again will reblog later x

    Liked by 1 person

  6. Beautiful looking dish! May have to try it since I’m married to a meat and potatoes guy. 🙂

    Liked by 1 person

  7. I’ve never heard of this but it sounds delicious

    Like

  8. Yes, I’m now starving John. Will be making this soon…thanks!

    Liked by 1 person

  9. My mum always made this in the winter months, but never called it Lancashire Hot Pot, just ‘Hotpot’. There was no garlic included though. Most working class families in London never used much garlic in cooking then. It only became more popular once people started to travel abroad on holiday.
    Best wishes, Pete.

    Liked by 1 person

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