Hearty Lancashire Hotpot Recipe
Prep Time:
10 minutes
Cook Time:
2 hours, 10 minutes
Servings:
6 servings
Ingredients
  • 2 tablespoons cooking oil
  • 2 pounds lamb thigh, neck, or shoulder, cut into 1-inch cubes
  • ½ cup cubed lamb liver
  • Salt and ground black pepper, to taste
  • 1 large onion, chopped into segments
  • 2 large carrots, chopped into chunks
  • 1 tablespoon flour
  • 1 bay leaf
  • 4 stalks fresh thyme, plus more if desired
  • 2 cups chicken or lamb stock
  • 1 tablespoon Worcestershire sauce
  • 1 ½ pounds potatoes, peeled thinly sliced
  • 1 tablespoon butter, melted
Directions
  1. Preheat the oven to 325 F. Heat up a large, deep skillet with a lid to medium-high heat and add the cooking oil.
  2. Place the chopped lamb in the hot pan, season well with salt and pepper, and fry for 5-6 minutes until well browned. This may need to be done in batches. Remove the browned lamb and set aside.
  3. Repeat this process with the lamb liver, setting aside once browned.
  4. Reduce the heat to medium. Add the chopped onion to the pan and sauté for 3-4 minutes.
  5. Add the carrots to the pan, along with the browned lamb and lamb liver.
  6. Mix in the flour, then stir in the bay leaf, fresh thyme, stock, and Worcestershire sauce. Allow the mixture to simmer, lid on, for 20 minutes.
  7. Remove the lamb mixture from the heat source and carefully layer the thin slices of potato over the top, making sure to overlap them so the meat stew is completely covered.
  8. Brush the potato topping with butter, sprinkle with a little more thyme if desired, and season well with salt and pepper.
  9. Cook in the oven for 1 hour with the lid on, then remove the lid and cook for another 30 minutes until the potatoes are cooked through and beginning to turn golden at the edges. Remove from the oven and serve hot.