United Kingdom / Main
Lancashire Hotpot
Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.
Ingredients
- neck of lamb or mutton, 900 g; or mutton2 lb
- potatoes, large; sliced2
- white onions, 1 large or 2 small; diced1–2
- mixed herbs, choice of herbs
- boiling water500 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
Repeat these layers until the dish is full. Top with a final layer of the potatoes.
Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
