Lancashire Hotpot
A traditional British dish made with lamb, vegetables, and topped with sliced potatoes.
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- •Lamb shoulderBlade end, with part of neck fillet
- •CarrotsDiced into chunks
- •1 OnionsSliced
- •PotatoesPeeled and sliced
- •1 tbsp Vegetable oil
- •2 tbsp Plain flourFor thickening
- •Lamb stockTo deglaze and cook
- •2 Bay leavesCrushed
- •RosemaryFinely chopped
- •1 tbsp Worcester sauce
- •Black pepperTo taste
- •SaltTo taste
- 1
Preheat the oven to gas mark 3.
5 min
- 2
Trim excess fat from the lamb shoulder and cut into large pieces.
10 min
- 3
Heat oil in a pan and brown the lamb pieces for 5-10 minutes.
10 min
- 4
Add flour to the lamb and cook for 1 minute.
1 min
- 5
Deglaze the pan with lamb stock, scraping up the fond.
2 min
- 6
Add onions, carrots, bay leaves, rosemary, Worcester sauce, pepper, and salt.
5 min
- 7
Peel and slice potatoes, then layer them on top of the lamb mixture.
10 min
- 8
Pour remaining stock over the potatoes until just below the surface.
2 min
- 9
Cover with a lid and bake for 2-2.5 hours, removing the lid for the last 30 minutes to crisp the potatoes.
2h 30m
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