How to Make a Perfect Lancashire Hotpot

Lancashire is known for its agriculture and industry, and its culinary dishes are often based on simple ingredients that can be easily and economically prepared. The traditional Lancashire hotpot was made of meat, potatoes and onions left to bake all day in an oven at low heat while the cook was busy in the fields or the factory. This tasty meal was born of necessity, which makes it the perfect dish for a family feast.

Instructions

Difficulty: Easy

Things You’ll Need:

• 700g (1½ lbs.) Middle Neck of Lamb
• 450g (1 lb.) Potatoes
• 300ml (½ pt.) Lamb, chicken or beef stock
• 2 Onions
• Butter
• Earthenware pot or casserole dish with lid

1. Preheat the oven to 190 degrees C or gas mark 5.
2. Slice the potatoes and onions and trim the fat from the lamb, cutting it into cubes. You may also want to pat the lamb with kitchen roll to remove any excess moisture.
3. Grease the casserole dish with butter and place a layer of sliced potatoes on the bottom.
4. Add alternating layers of meat and onions. Finish with a layer of potatoes on top and brush it with a bit of melted butter.
5. Pour the stock down the sides of the casserole.
6. Cover with a lid and bake in the oven for two to three hours, removing the lid 40 minutes before you finish baking, to allow the top layer of potatoes to get crispy.
7. Remove from the oven, cool and serve.

Tips & Warnings

• Try putting oysters in the hotpot. This was a traditional ingredient when oyster prices were low.
• Add carrots or leeks to make the hotpot more colourful.
• Serve with red pickled cabbage for a traditional feast.
• The dish will be very hot when removed from the oven, so use oven gloves.