Best 6 Lancashire Hot Pot Recipes

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Lancashire hot pot is a traditional British dish that originated in the county of Lancashire in Northern England. It is a hearty and flavorful stew made with lamb or mutton, root vegetables, and dumplings. The dish is typically slow-cooked in a casserole or Dutch oven, allowing the flavors to meld and develop. Lancashire hot pot is a popular comfort food, often served during the colder months of the year. It is also a great way to use up leftover lamb or mutton.

Let's cook with our recipes!

LANCASHIRE HOT POT



Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h20m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

Steps:

  • Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  • Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

LANCASHIRE HOT POT



Lancashire Hot Pot image

A rather exotic version of the English dish

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons clarified butter
1 1/2 pounds lean lamb shoulder, cut into 2-inch squares
4 medium onions, sliced thickly
2 tablespoons butter
1/4 cup flour, sifted
2 cups beef stock
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 bay leaves
4 lamb kidneys, each cut into 4 pieces
2 cups flat mushrooms
4 dozen oysters
4 potatoes, sliced into 1/4-inch rounds
Parsley, chopped

Steps:

  • Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
  • In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
  • Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
  • Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.

LAMB CHOP LANCASHIRE HOT POT



Lamb Chop Lancashire Hot Pot image

This is the traditional Hot Pot recipe from the north of England and is best enjoyed on cold evenings when we want something to warm us up. On first glance it may look bland but trust me, its a comforting satisfying dish, simplicity is its charm. Do not be tempted to add anything to it whatsoever, not even a bay leaf! With the exception of perhaps chopped oysters, a traditional ingredient which is generally no longer used, this dish needs nothing more than the ingredients stated. The mushrooms and kidneys are optional as they're not to everyone's taste and regional variations of the recipe allow for this but I would recommend using 1 or the other, you could use 2 lamb chops chopped up in place of the kidneys if you wish. Do not forget to season between layers!

Provided by robd16

Categories     Stew

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 9

5 medium potatoes
4 large lamb chops
3 onions
2 lambs kidneys, cut into bit size chunks (optional)
2 dried mushrooms, chopped fine (or use a handful of fresh, or both) (optional)
1 pint of hot lamb stock (a mixture of chicken and beef works well too)
1 large knob butter
salt
pepper

Steps:

  • Preheat the oven to 160°C.
  • Peel the potatoes and cut into medium/thin discs.
  • Chop the onions any way you like.
  • In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.
  • Now layer half the onions and all of the mushrooms and season again.
  • In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.
  • Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes. Season again.
  • Pour over the stock, you only want enough to come just below the last layer of potatoes.
  • Cover with a lid or use foil and bake for around 2 hours.
  • Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.
  • MMMMM! Meltingly tender!

Nutrition Facts : Calories 534.2, Fat 25.6, SaturatedFat 11.3, Cholesterol 70.3, Sodium 71.7, Carbohydrate 54.9, Fiber 7, Sugar 5.6, Protein 21.6

KIDNEY-LESS LANCASHIRE HOT POT



Kidney-Less Lancashire Hot Pot image

This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.

Provided by Sarah

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 kg lamb, diced
700 g onions, thinly sliced
1 kg potato, peeled and thinly sliced
25 g plain flour
40 g butter
150 ml chicken stock
3 teaspoons sea salt
cracked black pepper

Steps:

  • Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
  • Place lamb in the base of an oven proof casserole dish.
  • Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
  • Spread onions on top of lamb in casserole dish.
  • Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
  • Place potato slices evenly on the top of the onions.
  • Carefully pour over chicken stock.
  • Cover and cook in pre-heated oven for 30 minutes at 200c.
  • Turn heat down to 150c and cook for 2 hours.
  • Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

TRUE LANCASHIRE HOT POT



True Lancashire Hot Pot image

Warm and comforting dish my mum brought from England. Great for those lamb or roast beef leftovers (best with lamb though). Use leftover gravy, or buy prepared gravy at the store.

Provided by AMANDA FAIR

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h20m

Yield 6

Number Of Ingredients 6

6 slices bacon
6 medium potatoes, thinly sliced
1 large onion, sliced into rings
1 pinch salt and pepper to taste
1 pound cubed cooked lamb meat
2 cups beef gravy

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 1 1/2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.
  • Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.

Nutrition Facts : Calories 550 calories, Carbohydrate 43.7 g, Cholesterol 97.9 mg, Fat 29 g, Fiber 5.1 g, Protein 28 g, SaturatedFat 11.2 g, Sodium 658.7 mg, Sugar 4.1 g

LANCASHIRE HOT POT



LANCASHIRE HOT POT image

Categories     Lamb     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 14

-2 tbsp olive oil
-1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces
-4 lambs' kidneys, cleaned, trimmed, cut into quarters
-2 onions, peeled, sliced
-½ tsp salt
-1 tbsp plain flour
-250ml/9fl oz lamb stock
-1 sprig fresh thyme
-2 fresh bay leaves
-1 tbsp Worcestershire sauce
-50g/2oz butter, cut into cubes, plus extra for greasing
-2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced
-1kg/2lb 2oz potatoes, peeled and sliced
-salt and freshly ground black pepper

Steps:

  • 1. Preheat the oven to 180C/350F 2. Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. 3. In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour. 4. Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. 5. Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid. 6. Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top. 7. To serve, spoon into serving bowls.

Tips:

  • Choose high-quality, flavorful ingredients. Fresh, locally-sourced meat and vegetables will make a big difference in the taste of your hot pot.
  • Brown the meat and vegetables before adding them to the pot. This will help to develop their flavor and create a richer, more complex sauce.
  • Use a variety of vegetables in your hot pot. This will add color, texture, and nutrients to the dish.
  • Don't be afraid to experiment with different spices and herbs. A little bit of cumin, paprika, or rosemary can go a long way in adding flavor to your hot pot.
  • Serve the hot pot with a variety of dipping sauces. This will allow your guests to customize their meal to their own taste.

Conclusion:

Lancashire hot pot is a hearty, flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can create a delicious hot pot that your family and friends will love.

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