Lancashire Hotpot

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 its rustic charm but also for its 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 the 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!

Why You’ll Love This Recipe

This Lancashire Hotpot is perfect for those who enjoy hearty, comforting meals that are easy to prepare and satisfying to eat. The combination of tender meat, creamy gravy, and crispy potatoes is irresistible. It’s ideal for both family dinners and special gatherings.

Kitchen Equipment You’ll Need

• Frying pan
• 9×13-inch casserole dish
• Aluminum foil
• Oven
• Knife and chopping board

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

Step-by-Step Instructions

1. Preheat your oven to 350°F.
2. In a frying pan over medium-high heat, brown the stew meat in 2 tablespoons of butter. Once browned, remove from the pan and set aside.
3. Add 2 more tablespoons of butter to the pan and sauté the onions and carrots until soft.
4. Sprinkle the flour over the vegetables to form a roux, and cook until the flour is golden and slightly nutty in aroma.
5. Add the Worcestershire sauce and chicken stock, bringing the mixture to a boil.
6. Stir in the browned meat, bay leaves, thyme, salt, and pepper.
7. Transfer the mixture to a 9×13-inch casserole dish.
8. Arrange the potato slices on top of the meat mixture. Dot the potatoes with the remaining butter, cut into smaller pieces, and cover with aluminum foil.
9. Bake in the oven for 1-1/2 hours or until the potatoes are soft.
10. Remove the foil and broil for 5-8 minutes or until the potatoes are browned.
11. Allow to cool for 10 minutes before serving.

Tips for Success

• Ensure the potato slices are even to promote even cooking.
• Allow the dish to cool slightly before serving to let the flavors meld together.

Additional Tips or Variations

For a traditional twist, try using lamb instead of beef. You can also add a splash of red wine to the gravy for added depth of flavor. If you’re short on time, consider preparing the meat mixture a day ahead and refrigerating it before baking.

Nutritional Highlights (Per Serving)

Calories: 420, Protein: 25g, Carbohydrates: 30g, Fat: 20g, Fiber: 4g

Frequently Asked Questions (FAQ)

Can I use lamb instead of beef? Yes, lamb is traditionally used in Lancashire hotpot and adds a unique flavor.

Can I freeze leftovers? Absolutely! This dish freezes well. Store in an airtight container for up to 3 months.

What can I serve with Lancashire hotpot? A side of green vegetables or a simple salad pairs well with the dish.

In conclusion, Lancashire Hotpot is a delightful dish that brings warmth and comfort to any table. We invite you to try this recipe and share your experiences. Whether you’re cooking for family or friends, this meal is sure to impress!