Lancashire Hotpot
My mother never liked eating lamb 🐑 therefore, we never had it at home. One day, she came to visit me in Toronto and I took her to one of my all-time favorite restaurants… Le Sélect Bistro! I ordered one of my two preferred dishes which was lamb (the other one is Canard à l’Orange). She tried it but didn’t want anymore.
I’m saying all this because my father 👨🦳 had a dish from his family – actually from his great-grand-mother – and only made it once because my mom didn’t like the protein… yes, it was lamb! Years later, I asked for the recipe from my father and have made it ever since. It’s the British Lancashire Hotpot!
British? I’m Canadian 🍁 so how could it be? -, you may ask. Somewhere in the 19th century, my great-great-grand-father Ramsay (perhaps I’m related to Gordon… who knows) immigrated with his wife from Scotland to Canada.
Lancashire Hotpot is not a traditional Scottish recipe but according to my father, my great-great-grand-mother was originally from North of England, met her husband, got married 👰 and eventually ended up here in North America. This is how I got my hand on this recipe although it has been modified a lot.
My husband was never a fan of lamb and it was a challenge for me 🙄 (like with my mother) to make him try it. After a couple years together, he finally tried lamb and lucky for me, he liked it but let’s put it this way, this is not his preferred protein!
Enough history…
This casserole is such a warm comfort food! With lamb, fresh produce and spices in a nice savory gravy topped with thinly sliced potatoes, it’s a lovely weeknight meal to enjoy! This is the kind of dish I like making on those chilly days 🥶!
You’re not a fan of lamb… not a problem, switch to beef 🐂 or even pork 🐖. Whichever protein you set your mind on, it has to be seared, not browned as it will cook more on the stove and then in the oven. I like using yellow onions but if you want a stronger taste, use white.
My version has a few “nontraditional” ingredients. I like carrots 🥕 and celery as they give more flavor and substance in the stew. I also add garlic 🧄. Oh boy, I can hear some Britons complaining about the authenticity of this “pot-au-feu” (French version of hotpot).
In addition, I sprinkle on some paprika on top of the potatoes 🥔… WHAT? Absolutely! It’s okay to be traditional but when the dish can be improved and elevated with flavor, why not do it. Also, it gives a nice color to the dish. Remember, we eat with our eyes 👀 first!
This Lancashire Hotpot recipe travelled through time and over 5000 kilometers of distance 🚢 before getting on this website. It’s a simple and yet delicious dish perfect for the fall and winter seasons. With all the changes, I’m sure it will become a family favorite!
Bon Appétit! 🍽
Here are more comfort food recipes for you to enjoy… 😀
– Moroccan Kefta Tajine
– Cola Chicken
– Smoky Mac & Cheese Beef
– Eggplant Rollatini
– Lasagna Soup
– Cod au Gratin
– Pierogi Ruskie
and for even more comfort food recipes 🥰, click on this link… Recipe Category • Comfort Food
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Lancashire Hotpot
Hover to scale
Ingredients
HOTPOT
- 1 1/2 lbs. lamb shoulder, fat trimmed and cut into bite-sized pieces
- 1/2 tbsp. ground Himalayan pink salt, or to taste and divided
- 1/2 tbsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 tbsp. canola oil tips & tricks
- 1 tbsp. butter
- 2 1/2 cups yellow onions, chopped
- 1 1/2 cups carrots, peeled and sliced
- 3/4 cup celery, washed and sliced tips & tricks
- 2 large cloves garlic, pressed
- 1 1/2 tbsp. unbleached all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 2 large bay leaves
TOPPING
- 2 medium Yukon Gold potatoes, or as needed, washed and thinly sliced
- 1 tbsp. melted butter, or as needed
- 1/4 tsp. mild paprika
Directions
- Generously season lamb cubes with salt and pepper; set aside.
- In a large skillet over medium-high heat, add oil and when hot, working in batches, add lamb and sear until brown on all sides, about 2 ½ minutes.
- Using a slotted spoon, transfer to a bowl and set aside while working with the remaining meat.
- Reduce heat to medium and add butter. When it starts sizzling, add onions, carrots and celery; sauté for 5 minutes or until slightly tender.
- Add garlic and sauté quickly for 1 minute.
- Return lamb pieces back to skillet including any accumulated juices, stir well and sprinkle on flour. Cook for 2 minutes tossing constantly.
- Add broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir, increase the heat to medium-high and bring to a light boil.
- Reduce to medium-low and simmer gently for 20 minutes making sure all the veggies are submerged.
- Preheat oven to 350ºF and grease a 3-quart baking dish; set aside.
- Transfer the mixture into the prepared baking dish and top with sliced potatoes in a single layer starting from the outside and working inward.
- Brush butter evenly on potatoes and sprinkle on some paprika.
- Cover tightly with foil and transfer to the preheated oven; bake for 30 minutes.
- Uncover, increase heat to 400ºF and bake for an additional 30 minutes or until potatoes are browned and crispy. Remove from the heat and let it rest 10 to 15 minutes before serving.
Don't forget to rate and comment on this recipe!
