Lancashire Hotpot

PennyBy Penny    

November 16, 2017

Delicious !

  • Prep: 20 mins
  • Cook: 2 hrs 35 mins
  • Yields: 4 good servings


4 best -end or middle-neck lamb Cutlets

400g diced lamb or mutton neck fillet or shoulder

Flour, sugar, salt and pepper, to dust

3 largeish floury potatoes, eg maris piper

2 sprigs of thyme, leaves picked

1 bay leaf

2 onions, sliced

500ml lamb stock

20g meted butter plus extra to grease


1Heat oven to 170C.

2Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper.

3Peel the potatoes and slice them thinly.

4Grease a deep casserole dish and arrange about a third of the potatoes in the bottom.

5Season them and sprinkle with a little of the thyme

6Top with the meat and bay leaf and season

7Now top with the onions and season

8Arrange the remaining potato slices on top of the onions like overlapping fish scales, and season these with salt and pepper.

9Pour enough stock over the potatoes to just come up to the base of the topping

10Brush them with melted butter.

11Cover and bake for two hours then uncover and cook for another 30 minutes, until the potatoes are golden and crisp.

Use less meat and add carrots and swede if liked


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