Lancashire Hot Pot
Lancashire Hot Pot
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 pounds lamb shoulder, cut into 1 1/2-inch pieces
- 1 teaspoon salt, divided
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 4 sprigs fresh thyme, plus 1 tablespoon fresh leaves for topping
- 1/4 cup all-purpose flour
- 4 cups water
- 1 tablespoon Worcestershire sauce
- 2 pounds waxy potatoes, such as Yukon Gold, mandolined into thin slices
- 2 bay leaves, fresh, optional
For Serving (Optional)
- 1 cup braised red cabbage
Instructions
- 1
Preheat your oven to 300°F. In a large oven-safe pot or Dutch oven, melt 1 tablespoon of butter and the vegetable oil over medium-high heat.
⏱️ 5 min•🌡️ 300
- 2
Add the lamb shoulder pieces to the pot in batches, being careful not to overcrowd the pot. Season with 1/2 teaspoon of salt. Brown the lamb on all sides until deeply colored, then remove the browned lamb from the pot and set it aside. Repeat with remaining lamb if necessary.
⏱️ 10 min
- 3
In the same pot, add the roughly chopped carrots and onions. Season with the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.
⏱️ 7 min
- 4
Add the fresh thyme sprigs (and fresh bay leaves, if using) to the vegetables. Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly, to allow the flour to cook out and start thickening the mixture.
⏱️ 2 min
- 5
Return the browned lamb back into the pot with the vegetables. Pour in the water and add the Worcestershire sauce. Stir everything together.
⏱️ 3 min
- 6
Cover the pot tightly with a lid and place it into the preheated 300°F oven. Bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 300
- 7
After 1 hour and 30 minutes, remove the pot from the oven. Check the liquid level. If there is too much liquid, place the pot on the stovetop over medium-high heat and simmer, uncovered, until the liquid has reduced to a thick stew consistency. You want enough liquid to keep the lamb moist, but not so much that the potatoes will sink.
⏱️ 10 min
- 8
Increase the oven temperature to 425°F. While the oven preheats, arrange the mandolined potato slices all across the top of the stew. Overlap them in a decorative pattern, such as a spiral, ensuring the entire surface is covered.
⏱️ 10 min•🌡️ 425
- 9
Dot the top of the potatoes with the remaining 1 tablespoon of butter and sprinkle with the fresh thyme leaves.
⏱️ 2 min
- 10
Return the uncovered pot to the 425°F oven. Bake for 30-35 minutes, or until the potatoes are bubbling, golden brown, and crispy on top.
⏱️ 35 min•🌡️ 425
- 11
Remove the Lancashire Hot Pot from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the stew to set slightly. Serve hot, optionally with braised red cabbage.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lancashire Hot Pot
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 2 pounds lamb shoulder, cut into 1 1/2-inch pieces
- 1 teaspoon salt, divided
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 4 sprigs fresh thyme, plus 1 tablespoon fresh leaves for topping
- 1/4 cup all-purpose flour
- 4 cups water
- 1 tablespoon Worcestershire sauce
- 2 pounds waxy potatoes, such as Yukon Gold, mandolined into thin slices
- 2 bay leaves, fresh, optional
For Serving (Optional)
- 1 cup braised red cabbage
Instructions
- 1
Preheat your oven to 300°F. In a large oven-safe pot or Dutch oven, melt 1 tablespoon of butter and the vegetable oil over medium-high heat.
⏱️ 5 min•🌡️ 300 - 2
Add the lamb shoulder pieces to the pot in batches, being careful not to overcrowd the pot. Season with 1/2 teaspoon of salt. Brown the lamb on all sides until deeply colored, then remove the browned lamb from the pot and set it aside. Repeat with remaining lamb if necessary.
⏱️ 10 min - 3
In the same pot, add the roughly chopped carrots and onions. Season with the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 5-7 minutes.
⏱️ 7 min - 4
Add the fresh thyme sprigs (and fresh bay leaves, if using) to the vegetables. Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook for 1-2 minutes, stirring constantly, to allow the flour to cook out and start thickening the mixture.
⏱️ 2 min - 5
Return the browned lamb back into the pot with the vegetables. Pour in the water and add the Worcestershire sauce. Stir everything together.
⏱️ 3 min - 6
Cover the pot tightly with a lid and place it into the preheated 300°F oven. Bake for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 300 - 7
After 1 hour and 30 minutes, remove the pot from the oven. Check the liquid level. If there is too much liquid, place the pot on the stovetop over medium-high heat and simmer, uncovered, until the liquid has reduced to a thick stew consistency. You want enough liquid to keep the lamb moist, but not so much that the potatoes will sink.
⏱️ 10 min - 8
Increase the oven temperature to 425°F. While the oven preheats, arrange the mandolined potato slices all across the top of the stew. Overlap them in a decorative pattern, such as a spiral, ensuring the entire surface is covered.
⏱️ 10 min•🌡️ 425 - 9
Dot the top of the potatoes with the remaining 1 tablespoon of butter and sprinkle with the fresh thyme leaves.
⏱️ 2 min - 10
Return the uncovered pot to the 425°F oven. Bake for 30-35 minutes, or until the potatoes are bubbling, golden brown, and crispy on top.
⏱️ 35 min•🌡️ 425 - 11
Remove the Lancashire Hot Pot from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the stew to set slightly. Serve hot, optionally with braised red cabbage.
⏱️ 5 min