Hairy Bikers Lancashire Hotpot Recipe
This Hairy Bikers Lancashire Hotpot Recipe feels like pure comfort in a dish. It is warm, filling and deeply satisfying. I make it when the weather feels cold and slow.
Ingredients
- 1½ pounds lamb neck or shoulder sliced
- 2 pounds potatoes peeled and thinly sliced
- 2 medium onions thinly sliced
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 cups lamb or beef stock
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
Instructions
Preheat the Oven
- Preheat your oven to 325°F. Slow cooking is key for tender lamb.
Prepare the Potatoes
- Peel and slice potatoes thinly. Keep slices even so they cook properly.
Slice the Onions
- Slice onions thinly. They will soften and sweeten during cooking.
Brown the Lamb
- Heat oil in a pan. Brown lamb lightly on both sides. This adds flavor.
Start Layering
- Place a layer of potatoes in the casserole dish. Season lightly with salt and pepper.
Add Lamb and Onions
- Add a layer of lamb, then onions. Sprinkle thyme over the top.
Repeat the Layers
- Repeat layers until ingredients are used. Finish with a thick potato layer.
Add Butter and Stock
- Dot butter over the top. Pour stock gently down the side of the dish.
Cover and Bake
- Cover dish with foil. Bake for one and a half hours until lamb is tender.
Crisp the Top
- Remove foil. Bake uncovered for thirty minutes until potatoes turn golden.
Notes
- Slice potatoes very thin for the best texture.
- Use lamb neck for richer flavor.
- Add carrots for extra sweetness.
- Replace thyme with rosemary if preferred.
- Brush potatoes with butter for extra crisping.
- Let the hotpot rest before serving.