A large pot of british lancashire hotpot

Our Lancashire Hotpot Recipe

Origin: United Kingdom

Type: Main Course

Main Flavours: Sausages, vegetables

About Lancashire Hotpot

The magic of Lancashire Hotpot lies in its straightforward preparation and rich flavours that are brought out through slow cooking. It traditionally features lamb or mutton, but you can replace this with any meat of your choice, or a meat replacement such as vegetarian sausages. The meat or meat replacement is slowly cooked with onions and other veg like carrots and turnips. This mixture is then topped with thinly sliced potatoes that turn crispy and golden brown in the oven. The best part is that you can make it all in one-pot, so this dish is for you if you’re not a fan of washing up!

Read more in Easy Vegetarian Sunday Dinner Recipe Ideas

Lancashire Hotpot Recipe

Lancashire Hotpot Ingredients

  • 2 tablespoons vegetable oil
  • 700g meat or meat replacement (this is traditionally a mix of lamb, but you can use any meat you like, or use a meat replacement such as veggie sausages)
  • 2 large onions, thinly sliced
  • 3 carrots, sliced
  • 2 tablespoons all-purpose flour
  • 500ml stock
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 900g potatoes, thinly sliced
  • 2 tablespoons butter, melted

Lancashire Hotpot Instructions

Preheat your oven to 180°C.

Heat the vegetable oil in a large, oven-proof dish over medium-high heat. Add the meat or meat replacement and sear on both sides until it’s brown. Remove from the pan and set to one side so that you can reuse the pan.

In the same dish, add the sliced onions and carrots. Cook until the onions are soft and translucent, or about 5 minutes. 

Add the flour to a small cup and add a small amount of water until it becomes a paste. Add a few spoonfuls of the stock to loosen, then add this mixture into the stock itself. This will help to thicken the sauce.

Gradually add the stock to the dish, stirring constantly to avoid lumps. Add the Worcestershire sauce, bay leaf, dried thyme, and season with salt and pepper and then bring the mixture to a simmer.

Return the meat to the pan, stirring to combine with the vegetable mixture, then remove from heat. Arrange the sliced potatoes on top of the meat and vegetables in overlapping layers, covering the entire surface. Brush the top generously with melted butter, then cover the pan with a lid or aluminium foil.

Bake for as long as necessary, depending on the meat you used, then take off the lid or aluminium foil and cook for another 20 minutes to make the potatoes crispy and brown on top.

Let the lancashire hotpot rest for a few minutes before serving.

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