Lancashire Hotpot Recipe
Ingredients:
- For the meat layer:
- 1.5 lbs lamb shoulder, cut into chunks
- 2 onions, thinly sliced
- 2 carrots, chopped
- 2 tablespoons all-purpose flour
- 2 cups lamb or beef broth
- 2 teaspoons Worcestershire sauce
- Fresh thyme
- Salt and pepper to taste
- For the potato layer:
- 2 lbs potatoes, peeled and sliced into rounds
- 2 tablespoons butter, melted
- Salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Prepare the Meat:
- Season the lamb chunks with salt and pepper and dust with flour.
- In a large skillet, brown the lamb pieces over medium-high heat. Remove and set aside.
- In the same skillet, add the onions and carrots, cooking until softened.
- Return the lamb to the skillet, add Worcestershire sauce, and enough broth to cover the meat. Bring to a simmer.
- Layer the Potatoes and Meat:
- In a deep oven-proof dish, layer the lamb and vegetable mixture.
- Arrange the potato slices on top, overlapping them. Brush the top layer with melted butter and sprinkle with salt and fresh thyme.
- Bake the Hotpot:
- Cover the dish with a lid or foil and bake for about 1.5 to 2 hours. Remove the cover for the last 30 minutes to allow the potatoes to become golden and crispy.
- Serving:
- Let the hotpot rest for a few minutes after baking.
- Serve hot, garnished with additional fresh thyme if desired.
This recipe will give you a hearty, flavorful dish perfect for a cozy dinner. Feel free to adjust the seasonings and vegetables according to your preference!
