We love slow-cooked comfort foods in this house. There’s nothing better than the smell coming from the kitchen when we make Lancashire hotpot on a chilly Sunday night. Meat and potatoes is a classic combination, beloved for it’s rustic charm but also for it’s comforting heartiness. We found a classic British version of meat and potatoes called Lancashire Hotpot. This dish has everything that we crave- hearty potatoes with a crispy top, stewed beef in a creamy gravy, and lots of onions and carrots.
Lancashire hotpot is basically a thick stew with a potato crust. It’s a crowd pleaser and belly warmer. This recipe uses cubed stew meat, but the original British recipe calls for lamb meat. We love the slightly crisp but still soft potatoes on top, and they layering effect makes the whole dish look rustic, but with a little bit of elegance. We serve this for dinner parties, or Sunday family dinners; it’s the kind of meal that almost demands sitting down and taking it slow, enjoying good company and definitely good food. Try out our Lancashire hotpot for a rich and comforting meal!
Continue to Next Page (>) for the full list of ingredients and complete cooking instructions.
INGREDIENTS
1 pound stew meat
1 stick unsalted butter, divided
1-1/2 pounds potatoes, sliced 1/4-inch thick
1 large yellow onion, chopped
4 medium carrots, peeled and sliced
4 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 medium bay leaves
2 cups chicken stock
1/4 teaspoon salt
1/2 teaspoon black pepper
PREPARATION
Preheat oven to 350°F.
Brown stew meat in 2 tablespoons butter in a frying pan over medium high heat. Remove from pan and set aside.
Add 2 tablespoons butter to pan and sauté onions and carrots until soft. Sprinkle with flour to form a roux, and cook until flour is golden and slightly nutty. Add Worcestershire and chicken stock. Bring to a boil. Stir in meat, bay leaves, thyme, salt and pepper. Transfer to a 9×13-inch casserole dish.
Arrange potato slices on top of meat mixture. Top potatoes with remaining butter, diced into smaller chunks, and cover with aluminum foil. Bake for 1-1/2 hours or until potatoes are soft.
Remove foil and broil for 5-8 minutes or until potatoes are browned. Cool 10 minutes before serving.