Lancashire Hot Pot

Food Network Canada
6 servings

Recipe courtesy of Debbie Travis, Host, Debbie Travis’ Facelift.This is an inexpensive but hardy and nutritious meal that originated from the Lancashire cotton industry. It is easy to make but requires a long, slow cooking time. Traditionally, women would prepare the meal in the morning, put it into the oven, and it would be ready when they returned home at the end of a long day, ideal for the poor mill workers and miners of the area. Legend states that the level of a woman’s mastery or skill at making a hot pot determined the marriage prospects of her daughters. Yield is 6 servings.



lb(s) lamb, any inexpensive cut, cubed
Tbsp butter
lb(s) (roughly 2 medium) onions, cut into ¾-inch wedges
Tbsp flour
tsp Worcestershire sauce
cup hot water
bay leaf
sprig thyme
Coarse salt and freshly cracked black pepper
lb(s) (roughly 5 medium) Yukon Gold or russet potatoes, peeled and thinly sliced ¼-inch thick
Tbsp butter, for dotting casserole


Step 1

Preheat oven to 325 degrees F.

Step 2

Trim lamb of any excess fat and wipe with paper towel.

Step 3

In a large frying pan, heat 1 tbsp. butter on medium-high heat and add the lamb, 2-3 pieces at a time.

Step 4

In batches, cook the lamb for 5 minutes per side or until crusty and brown.

Step 5

Transfer the lamb to a platter.

Step 6

Heat 1 tbsp. butter in the frying pan on medium heat and add the onions.

Step 7

Cook the onions for about 10 minutes or until soft and caramelized.

Step 8

Stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until smooth, 1 to 2 minutes.

Step 9

Add the bay leaf and thyme, season with salt and pepper and bring it to a simmer.

Step 10

Create layers in the hot pot by putting 1/4 of the cooked lamb in the bottom of a 12-cup casserole or Dutch oven.

Step 11

Pour 1/4 of the onion mixture over the meat in the casserole and top with a layer of potatoes, overlapping them like shingles on a roof.

Step 12

Continue layering the meat, onion mixture, and potatoes until all the ingredients are used up.

Step 13

The top layer should be a thin layer of overlapping potatoes.

Step 14

Season the potatoes and dot with butter.

Step 15

Cover with a tight-fitting lid and cook on the top shelf of the oven for about 1 1/2 hours.

Step 16

Remove the lid and cook for 30 minutes longer.

Step 17

Turn on the broiler.

Step 18

Dot the potatoes with a little more butter and broil the casserole until the top is crisp and brown.

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