Ingredients
- 1 1/2 pounds (675g) lamb steaks, diced
- 2 pounds (900g) peeled potatoes, thinly sliced (about 1/4 inch or 6mm )
- 12 ounces (340g) onions, thinly sliced
- Salt and pepper
- 1/2 pound (225g) carrots
- 1/2 tsp dried thyme or 2 sprig of fresh thyme
- 1 bay leaf
- 2 lamb or beef stock cubes dissolved in 2 cups (575 ml) of water
- 2 Tbsp (30g) melted butter
Instructions
Preheat the oven to 350 F (175 C)
Place half of the sliced potatoes into a casserole dish. Place lamb, carrots, onions, thyme and bay leaf on top of potatoes.
Place remaining potatoes on top, overlapping the potatoes to cover the all that is beneath.
Pour stock over the ingredients in the casserole.
Brush the potatoes with butter, cover the dish and bake for 2 hours.
Increase the oven temperature to 450 F (210 C), uncover and cook for 20 minutes or until top of potatoes are brown.
Lancashire Hot Pot makes 4 servings.
Lancashire Hot Pot
Lancashire Hot Pot is a British recipe for lamb casserole that in my opinion has no peers. I know it goes back hundreds of years and is still made and enjoyed worldwide today.
Servings: 4
Ingredients
- 1 1/2 pounds 675g lamb steaks, diced
- 2 pounds 900g peeled potatoes, thinly sliced (about 1/4 inch or 6mm )
- 12 ounces 340g onions, thinly sliced
- Salt and pepper
- 1/2 pound 225g carrots
- 1/2 tsp dried thyme or 2 sprig of fresh thyme
- 1 bay leaf
- 2 lamb or beef stock cubes dissolved in 2 cups 575 ml of water
- 2 Tbsp 30g melted butter
Instructions
- Preheat the oven to 350 F (175 C)
- Place half of the sliced potatoes into a casserole dish. Place lamb, carrots, onions, thyme and bay leaf on top of potatoes.
- Place remaining potatoes on top, overlapping the potatoes to cover the all that is beneath.
- Pour stock over the ingredients in the casserole.
- Brush the potatoes with butter, cover the dish and bake for 2 hours.
- Increase the oven temperature to 450 F (210 C), uncover and cook for 20 minutes or until top of potatoes are brown.
