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Lancashire Hotpot

Lancashire Hotpot | Recipe

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Lancashire Hotpot | Recipe

Name: Lancashire Hotpot
Cook time: 20 min
Yield: 5 Personen
Ingredients: 1 tbsp butter; 1 tbsp neutral cooking oil; 500 g lamb shoulder; 2 onions; 1 tbsp plain flour; 500 ml chicken stock; 3 carrots; 700 g potatoes, peeled; 2 tbsp melted butter; 1 tbsp Worcestershire sauce; 2 tbsp JS Meat & Roast Seasoning

Nils – Head Chef

Rating:

0 % of 100

(1) Rate the recipe

Cooking Time:

20 min

Baking Time:

150 min

Difficulty:

Easy

Servings

Ingredients

2 tbsp

Meat & Roast Seasoning
For the perfect Sunday roast £3.99 £66.50/kg incl. 0% tax, excl. shipping
Discover more products
1 tbsp

butter
1 tbsp

neutral cooking oil
500 g

lamb shoulder
2

onions
1 tbsp

plain flour
500 ml

chicken stock
3

carrots
700 g

potatoes, peeled
2 tbsp

melted butter
1 tbsp

Worcestershire sauce

Method

Peel the carrots and cut into bite-sized cubes. Slice the potatoes into pieces 2–3 mm thick. Peel and halve the onions and cut into thin slices. Clean the lamb and cut into bite-sized chunks.

Preheat the oven to fan 170°C.

In an ovenproof casserole dish, heat the butter and oil and brown the lamb for 4 minutes over a high heat. Remove and add the onions. Fry again for 3–4 minutes. Add the lamb back in, sprinkle over the flour and season with Meat and Roast Seasoning and Worcestershire sauce. Stir and simmer for one minute. Add the stock and bring to a boil.

Cover and cook in the oven for 30 minutes. After 30 minutes, stir in the carrots. Transfer everything carefully to a baking dish and cover with the sliced potatoes as if tiling a roof. Brush with the melted butter. Cover and cook in the oven for another 1 hour.

After this time, increase the temperature to 200°C and bake in the oven for 30 minutes until the potatoes are golden brown and crispy.

Remove from the oven and leave to rest for 5 minutes. Serve and enjoy!

Nutritional information: (Per serving)

Calories
412 kcal

Carbohydrates
26 g

Protein
31 g

Fat
20 g

Method

Peel the carrots and cut into bite-sized cubes. Slice the potatoes into pieces 2–3 mm thick. Peel and halve the onions and cut into thin slices. Clean the lamb and cut into bite-sized chunks.

Preheat the oven to fan 170°C.

After this time, increase the temperature to 200°C and bake in the oven for 30 minutes until the potatoes are golden brown and crispy.

Remove from the oven and leave to rest for 5 minutes. Serve and enjoy!

Nutritional information: (Per serving)

Calories
412 kcal

Carbohydrates
26 g

Protein
31 g

Fat
20 g

LANCASHIRE HOT POT

A hearty dish that warms the soul: this traditional recipe is made with tender lamb, layered with carrots, onions and sliced potatoes. Our Meat & Roast Seasoning adds all the flavour you need for a delicious northern dish. Make sure to really let the hot pot rest for a few minutes before serving to allow the flavours to settle and to achieve the perfect consistency!

MORE ROAST RECIPES

Whether meat or vegetables – roasted dishes have that special flavour you just can’t miss! Check out our Roast Chicken Recipe with a special marinade or try our Roasted Vegetables with Mediterranean aromas!

Ingredients

Servings

2 tbsp

Meat & Roast Seasoning
For the perfect Sunday roast £3.99 £66.50/kg incl. 0% tax, excl. shipping
Discover more products
1 tbsp

butter
1 tbsp

neutral cooking oil
500 g

lamb shoulder
2

onions
1 tbsp

plain flour
500 ml

chicken stock
3

carrots
700 g

potatoes, peeled
2 tbsp

melted butter
1 tbsp

Worcestershire sauce

Recipe

Lancashire Hotpot | Recipe

Ingredients

Method

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