Rick Stein Lancashire Hot Pot
Rick Stein’s Lancashire Hot Pot is a traditional British stew-like casserole made with lamb and vegetables, topped with thin slices of potatoes. Slow-cooked to perfection, this dish has a rich, savory flavor and a warming, hearty texture.
- Prep Time: 30
- Cook Time: 150
- Total Time: 3 hours
- Yield: 4
- Category: Main Course
- Method: Slow-cooking
- Cuisine: British
Ingredients
- Lamb shoulder: 1 kg, cut into chunks for tender meat
- Potatoes: 4 large, peeled and thinly sliced for topping
- Onions: 2 medium, thinly sliced to add flavor and sweetness
- Carrots: 2 large, sliced for a hearty texture
- Lamb stock: 500 ml, for a rich base
- Butter: 50g, melted to brush on top
- Salt and pepper: To taste, for seasoning
- Fresh thyme: A few sprigs, for an aromatic touch
Instructions
- Preheat the oven to 160°C (320°F) to prepare for slow cooking.
- Season and brown the lamb: Season lamb chunks with salt and pepper. Heat a skillet, add lamb, and brown on all sides. Set aside.
- Layer the onions and carrots: In the casserole dish, arrange a layer of onions and carrots as a base.
- Add the browned lamb: Place the browned lamb pieces over the onion and carrot layer.
- Pour in the lamb stock: Add the stock, ensuring it covers the lamb and vegetables.
- Top with potatoes: Arrange potato slices on top in overlapping rows, covering the dish completely.
- Brush with butter: Use a brush to coat the potatoes with melted butter, adding a bit of salt and pepper for flavor.
- Cover and cook: Cover the dish with foil and bake for 2 hours.
- Uncover and crisp the top: Remove foil and bake for an additional 30 minutes at 200°C (400°F) for a golden, crispy potato topping.
Find it online: https://britishrecipeshub.co.uk/rick-stein-lancashire-hot-pot/