I stole this recipe for Traditional Lancashire Hot Pot from kitchensanctuary.com. This British version of stew is topped with thinly sliced potatoes. Beef is fried in butter and oil until browned. Then onions are sautéed in the pan after the meat is removed. Next stock, bay leaves, salt, pepper and Worcestershire sauce are added to the pot. Everything is stirred together and baked in an oven for 30 minutes. Chopped carrots are stirred in next before transferring the mixture to a casserole dish. Thinly sliced potatoes are placed on top before additional baking. Traditionally this recipe is made with lamb, I substituted beef.
Did you know? Lancashire hot pot is England’s version of a layered, vegetable and meat stew. It often contains mutton and is covered in a layer of potatoes.¹ (see more trivia in the Trivia tab)
The ingredients for this recipe are: 1 tbsp butter, 1 tbsp vegetable oil, 1.1 lb lamb shoulder (or beef), 2 brown onions, 1 heaped tbsp plain flour, 2 cups chicken or vegetable stock, 2 bay leaves, ½ tsp salt, ½ tsp ground pepper, 1 tbsp Worcestershire sauce, 3 medium sized carrots, 1 ½ lb potatoes, 1 tbsp melted butter and ¼ tsp thyme
Preheat oven to 325 F. Melt butter and oil in Dutch oven and fry the meat until lightly browned all over (3-4 minutes).
Then spoon the meat into a bowl, and then add the onions to the pan and cook 3-4 minutes, stirring regularly until soft.
Next add the meat back in, and then stir in the flour, cooking for a minute. Add the stock, bay leaves, salt, pepper and Worcestershire sauce.
Stir together, bring to a gentle bubble. Then place a lid on it and cook in oven for 30 minutes. After removing from the oven stir in carrots.
Then transfer to a casserole or pie dish. Top with sliced potatoes. Start from the outside and layer the potatoes, moving towards the center. Brush the top with melted butter and sprinkle with thyme.
Cover with foil and cook in oven for 1 hour. After 1 hour, change oven to 400 F. Remove foil. Cook for 30 minutes, until potatoes are crisp on top.
Remove from oven, rest for 5 minutes before serving.
If you liked the recipe for Traditional Lancashire Hot Pot you can try other beef stew recipes like Instant Pot Beef Stew, Epic Chunky Beef and Mushroom Pie, Slow Cooker Burgundy Stew with Herb Dumplings or Crockpot Beef & Noodles.
Traditional Lancashire Hot Pot
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1.1 lb lamb shoulder cut into bite size pieces
- 2 brown onions peeled and sliced thinly
- 1 heaped tbsp plain flour
- 2 cups chicken or vegetable stock warmed
- 2 bay leaves
- ½ tsp salt
- ½ tsp ground pepper
- 1 tbsp Worcestershire sauce
- 3 medium sized carrots peeled and cut into chunks
- 1 ½ lb potatoes peeled and sliced 2-3 mm thick
- 1 tbsp melted butter for brushing
- ¼ tsp thyme
Instructions
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Preheat oven to 325 F.
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Melt butter and oil in Dutch oven and fry the meat until lightly browned all over (3-4 minutes). Spoon the meat into a bowl, and then add the onions to the pan and cook 3-4 minutes, stirring regularly until soft.
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Add the meat back in, and then stir in the flour, cooking for a minute. Add the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir together, bring to a gentle bubble. Then place a lid on it and cook in oven for 30 minutes.
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Stir in carrots, transfer to a casserole or pie dish. Top with sliced potatoes. Start from the outside and layer the potatoes, moving towards the center.
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Brush the top with melted butter and sprinkle with thyme. Cover with foil and cook in oven for 1 hour.
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After 1 hour, change oven to 400 F. Remove foil. Cook for 30 minutes, until potatoes are crisp on top.
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Remove from oven, rest for 5 minutes before serving.
Recipe Notes
I use beef instead of lamb.