Yummy Lancashire Hot Pot

Experience the comforting flavors of tradition with this *Yummy Lancashire Hot Pot*, a classic English dish that delivers hearty satisfaction in every bite. Tender pieces of diced lamb shoulder are slowly simmered with a medley of carrots, celery, and onions in a rich, savory gravy infused with Worcestershire sauce, thyme, and bay leaves. Topped with a beautifully crispy layer of buttery, thinly sliced potatoes, this one-pot wonder is baked to golden perfection. Perfect for cozy gatherings or a Sunday dinner, this timeless recipe is easy to prepare and pairs wonderfully with steamed greens or crusty bread. Ready in just over two hours, this quintessential British casserole is guaranteed to be a family favorite!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 750 g lamb shoulder (boneless, diced)
• 2 tbsp flour
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 tbsp vegetable oil
• 2 medium onion (sliced)
• 3 medium carrots (sliced into rounds)
• 2 medium celery stalks (sliced)
• 500 ml lamb or beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (chopped)
• 2 leaves bay leaves
• 750 g potatoes (peeled and thinly sliced)
• 30 g unsalted butter (melted)

Directions

Step 1

Preheat your oven to 170°C (340°F).

Step 2

In a shallow bowl, combine the flour, salt, and pepper. Toss the diced lamb shoulder in the flour mixture until evenly coated.

Step 3

Heat the vegetable oil in a large, ovenproof casserole dish over medium-high heat. Brown the lamb in batches until golden on all sides, then remove and set aside.

Step 4

In the same dish, reduce the heat to medium and add the sliced onions, carrots, and celery. Cook for 5 minutes until softened, stirring occasionally.

Step 5

Return the browned lamb to the dish. Add the lamb or beef stock, Worcestershire sauce, thyme leaves, and bay leaves. Stir well to combine and bring to a simmer.

Step 6

Arrange the sliced potatoes in overlapping layers over the meat and vegetable mixture. Season the potato layer with a little extra salt and pepper.

Step 7

Brush the melted butter evenly over the potatoes to encourage crispiness during baking.

Step 8

Cover the casserole dish with a lid (or tightly with foil) and transfer it to the preheated oven. Bake for 1 hour and 30 minutes.

Step 9

After 1 hour and 30 minutes, remove the lid or foil and increase the oven temperature to 200°C (390°F). Bake for an additional 30 minutes, or until the potato topping is golden and crispy.

Step 10

Remove the dish from the oven and allow it to rest for 10 minutes before serving.

Step 11

Serve your Yummy Lancashire Hot Pot with steamed green vegetables or crusty bread for a satisfying meal.

Nutrition Facts

Serving size	2466.1 grams (2466.1g)

Amount per serving	% Daily Value*
Calories	3158

Total Fat 204.50g	262%
Saturated Fat 80.60g	403%
Polyunsaturated Fat 16.80g
Cholesterol 636mg	212%
Sodium 3981mg	173%
Total Carbohydrate 183.20g	67%
Dietary Fiber 24.20g	86%
Total Sugars 22.50g
Protein 161.90g	324%

Vitamin D 0IU	0%
Calcium 313mg	24%
Iron 21mg	114%
Potassium 6176mg	131%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 20.1%

Carbs: 22.8%