Lancashire Hotpot
Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.
Total Time
80 minutes
Servings
4–6
2 lb (900 g) neck of lamb or mutton
2 large potatoes, sliced
1 large or 2 small white onions, diced
Choice of mixed herbs
500 ml boiling water
Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
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 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
1 hour
- •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 or instant gravy granules to the boiling water.