Lancashire Hotpot - lamb and potato bake
A traditional British dish consisting of layers of lamb, onions, root vegetables, and potatoes, oven-baked until crispy and golden.
Ingredients
- 900 g lamb neck
- 3 large potatoes
- 2 large onions
- 1 carrot medium size
- 1 parsnip medium size
- 1 tsp sugar
- a few tbsp flour
- 30 g dripping
- salt, pepper
- 2-3 bay leaves optional
Instructions
- Cut lamb into pieces, season with salt, pepper, and a pinch of sugar, then coat in flour. Sear in dripping until golden, then set aside.
- Slice onions into rings. Cut carrot and parsnips into chunky slices. Wash 3 medium potatoes thoroughly (or peel if preferred) and slice thinly.
- Grease a baking dish. Start with a layer of potato slices, followed by onions, lamb, and vegetables. Repeat the layers if you want, seasoning between each, and finish with a final layer of potatoes on top.If you want to add bay leaf or rosemary, place it over the vegetables before adding the final layer of potatoes.
- Pour water or broth to just below the top potato layer.
- Brush potatoes with melted butter. Cover with foil and bake at 170°C for 1.5 hours (2–2.5 hours for mutton).
- Uncover and bake for 15 minutes until potatoes are golden.
- Leave to rest for 20 minutes, then serve.
Notes
The total calories for the entire dish: approx. 2,970, but this can vary depending on the specific products used. This recipe serves 4 to 6 people. When serving 4 people, as a large portion, it contains approximately 742 calories per person.