Lancashire Hotpot With Lamb Recipe

Recipe By Slurrp

Lancashire Hotpot with Lamb is a traditional British dish that originated in the county of Lancashire. It is a hearty and comforting one-pot meal made with tender lamb, onions, carrots, and potatoes, all cooked together in a rich and flavorful gravy. The dish is then topped with sliced potatoes and baked until golden and crispy. Lancashire Hotpot is perfect for cold winter nights and is best served with crusty bread or pickled red cabbage.

5
30 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Lancashire Hotpot With Lamb
plan
Bookmark

ingredients serve

Ingredients for Lancashire Hotpot With Lamb Recipe

  • 125 gram Lamb Shoulder, Diced
  • 1/2 Onions, Sliced
  • 1/2 Carrots, Sliced
  • 1/2 tablespoon Vegetable Oil
  • 1/2 tablespoon Flour
  • 125 milliliter Beef Stock
  • 1/4 tablespoon Worcestershire Sauce
  • 1 Large Potatoes, Thinly Sliced
  • As required Salt And Pepper To Taste

Directions: Lancashire Hotpot With Lamb Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180��C (350��F).
  • STEP 2.In a large ovenproof casserole dish, heat the oil over medium heat.
  • STEP 3.Add the lamb and cook until browned on all sides. Remove from the dish and set aside.
  • STEP 4.Add the onions and carrots to the dish and cook until softened.
  • STEP 5.Return the lamb to the dish and add the flour. Stir well to coat the lamb and vegetables.
  • STEP 6.Pour in the beef stock and Worcestershire sauce. Season with salt and pepper.
  • STEP 7.Arrange the sliced potatoes on top of the lamb mixture, overlapping slightly.
  • STEP 8.Cover the dish with a lid or foil and bake in the preheated oven for 1 hour.
  • STEP 9.Remove the lid or foil and bake for an additional 30 minutes, or until the potatoes are golden and crispy.
  • STEP 10.Serve the Lancashire Hotpot hot with crusty bread or pickled red cabbage.

Cooking Tips

  • For extra flavor, you can add a splash of red wine to the lamb mixture before baking.
  • If you prefer a thicker gravy, you can mix a little cornstarch with water and add it to the dish before baking.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave before serving.
  • Serve the Lancashire Hotpot hot with crusty bread or pickled red cabbage.
Nutrition
value
2317
calories per serving
49 g Fat62 g Protein347 g Carbs90 g FiberOther

Current Totals

  • Fat
    49g
  • Protein
    62g
  • Carbs
    347g
  • Fiber
    90g

MacroNutrients

  • Carbs
    347g
  • Protein
    62g
  • Fiber
    90g

Fats

  • Fat
    49g

Vitamins & Minerals

  • Calcium
    1882mg
  • Iron
    75mg
  • Vitamin A
    4758mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    2mg
  • Vitamin B3
    35mg
  • Vitamin B6
    3mg
  • Vitamin B9
    500mcg
  • Vitamin B12
    9mcg
  • Vitamin C
    266mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    737mg
  • Manganese
    34mg
  • Phosphorus
    1132mg
  • Selenium
    69mcg
  • Zinc
    27mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp