Savor the Hearty Comfort of a Classic Lancashire Hot Pot

Serve your Lancashire Hot Pot piping hot straight from the oven. Pair it with some steamed green veggies or a simple green salad for a well-rounded meal. The vibrant greens complement the rich, hearty flavors of the hot pot, adding a refreshing contrast. You could also serve it with a side of crusty bread to soak up the delicious gravy, making each bite even more satisfying. For a touch of indulgence, consider adding a dollop of creamy mashed potatoes on the side. This dish is perfect for family dinners, cozy nights in, or special gatherings with friends. It not only fills the stomach but also warms the heart, making it an ideal choice for creating cherished memories around the dinner table. To elevate the experience, pair your meal with a glass of robust red wine, which complements the savory flavors of the lamb beautifully.

Ingredients

For the Filling:

– 1 kg (2.2 lbs) lamb shoulder, cut into chunks

– 2 onions, sliced

– 2 carrots, sliced

– 2 celery sticks, chopped

– 2 cloves garlic, minced

– 500 ml (2 cups) lamb or beef stock

– 1 tablespoon Worcestershire sauce

– 2 sprigs fresh thyme

– Salt and pepper to taste

– 2 tablespoons vegetable oil

 For the Topping:

– 1 kg (2.2 lbs) potatoes, thinly sliced

– 2 tablespoons butter, melted

– Salt and pepper to taste

Instructions

Preparing the Filling:

1. Preheat the Oven: Preheat your oven to 160°C (320°F).
2. Brown the Lamb: In a large ovenproof pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
3. Cook the Veggies: In the same pot, add the sliced onions, carrots, celery, and garlic. Cook for about 5-7 minutes until the veggies are softened.
4. Combine Ingredients: Return the browned lamb to the pot. Add the lamb or beef stock, Worcestershire sauce, fresh thyme, salt, and pepper. Stir to combine.

Assembling the Hot Pot:

1. Layer the Potatoes:  Arrange the thinly sliced potatoes in overlapping layers on top of the lamb mixture. Brush each layer with melted butter and season with salt and pepper.
2. Cover and Bake: Cover the pot with a lid or foil and bake in the preheated oven for 2 hours.
3. Crisp the Potatoes: After 2 hours, remove the lid or foil and increase the oven temperature to 200°C (400°F). Bake for an additional 30 minutes to let the potato topping get golden and crispy.

Serving Suggestions

Serve your Lancashire Hot Pot piping hot straight from the oven. Pair it with some steamed green veggies or a simple green salad. It’s the perfect dish for a family dinner or a gathering with friends.

 Tips for the Perfect Hot Pot

– Lamb Shoulder:Using lamb shoulder ensures a tender and flavorful dish. You can also use lamb neck or leg if preferred.

– Crispy Topping: For an extra crispy potato topping, finish the hot pot under the broiler for a few minutes.

– Veggie Variations: Feel free to add other root vegetables like parsnips or turnips for added flavor and texture.

Hot Pot is more than just a meal—it’s a comforting experience that brings people together. Its simple ingredients and straightforward preparation make it perfect for both cooking newbies and seasoned chefs. So why not gather your loved ones and share this traditional British classic? It’s sure to warm your heart and your stomach!