Description
This Lighter Lancashire hotpot is a comforting and flavorful British classic made with tender lamb shoulder, root vegetables, and thinly sliced potatoes baked to golden perfection. The recipe uses rapeseed oil and a modest amount of flour to keep it lighter while maintaining rich taste and hearty textures. Aromatic herbs like thyme and bay leaves infuse the dish, and a final grill gives the potato topping a crisp, golden finish.
Ingredients
Scale
Meat and Coating
- 650g boned lamb shoulder, excess fat trimmed
- 4 tsp plain flour
- Salt and pepper, to season
Vegetables
- 2 medium onions, halved lengthways and thinly sliced
- 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks
- 225g swede, cut into bite-sized chunks
- 750g potatoes (such as Maris Piper or Desirée), very thinly sliced
Herbs and Flavorings
- 3 thyme sprigs, plus extra leaves to garnish
- 2 bay leaves
- 1½ tsp Worcestershire sauce
Liquids and Oils
- 200ml chicken stock, made with ½ chicken stock cube
- 1 tbsp rapeseed oil (plus extra for brushing potatoes)
Instructions
- Prepare the Lamb: Cut the lamb shoulder into chunky 5-6cm pieces. Place the plain flour on a large plate, season with salt and pepper, then toss the lamb pieces in the flour until evenly coated. Set aside.
- Cook the Vegetables: Heat 2 teaspoons of rapeseed oil in a large, deep frying or sauté pan over medium-high heat. Add the sliced onions, chopped carrots, swede chunks, thyme sprigs, and bay leaves. Season with pepper, then cook for 6-8 minutes, stirring occasionally, until the vegetables start to brown and caramelise, and the pan base darkens slightly.
- Add Stock and Worcestershire Sauce: Pour the prepared chicken stock into the hot pan, ensuring it sizzles and bubbles upon contact. Immediately remove the pan from heat to prevent reduction. Stir in the Worcestershire sauce to combine flavors.
- Layer the Hotpot: Preheat the oven to 190C (170C fan) or gas mark 5. In a 2-litre (about 20cm diameter x 10cm deep) casserole dish, arrange a single layer of overlapping thin potato slices to cover the bottom. Add half the lamb pieces on top, then spoon half the cooked vegetable mixture over the meat and season with pepper.
- Add Remaining Layers: Place the rest of the lamb over the vegetables, then pour the remaining vegetables, herbs, and stock liquid over the lamb. Press down gently if needed to make space for the remaining potatoes. Layer up the thin potato slices in three tightly overlapping layers on top, seasoning each layer with pepper and brushing with oil. Reserve some oil to brush the top layer.
- Bake with Lid On: Cover the casserole with a tight-fitting lid and bake in the preheated oven for 10 minutes.
- Reduce Heat and Continue Cooking: Lower the oven temperature to 160C (140C fan) or gas mark 3. Continue baking for a further 2 hours until the lamb is tender and the potatoes are fully cooked.
- Brown the Top: Remove the lid and place the hotpot under a grill for 8-10 minutes until the potato topping is golden and crisp around the edges.
- Rest and Serve: Let the hotpot settle for 5-10 minutes to set. Garnish with fresh thyme leaves and serve warm.
Notes
- If your casserole dish is very full, place a piece of baking parchment over the top layer of oiled potatoes before covering with the lid to prevent sticking.
- Use thinly sliced potatoes for even cooking and a tender, crispy topping.
- Adjust seasoning with salt and pepper to taste throughout layering.
- This dish can be prepared in advance and reheated gently before serving.
- Prep Time: 25 minutes
- Cook Time: 2 hours 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Lancashire hotpot, lamb casserole, British hotpot, light lamb stew, baked lamb recipe, traditional British dish
