The Lancashire hotpot is a stew originating from Lancashire, made with lamb, onions, and potatoes.
It is thought that “hotpot” refers to a ceramic dish used for baking some traditional UK recipes.
Before the industrialization and urbanization of northwest England, Lancashire families were engaged in household chores, including cooking dishes that required more attention.
When the first industries spread in Lancashire, married women began working outside the home and, for this reason, preferred preparing foods that could be baked in the oven all day at low temperature, among them, the Lancashire hotpot.
There are several regional variations of the dish that may also contain carrots, turnips, leeks, shortcrust pastry, or have beef ribs or bacon instead of lamb.
In the past, the English prepared the dish with lamb kidneys or oysters.
The dish is sometimes served with pickled red cabbage, red beets, and, in some areas, with typical Lancashire cheese.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 2.2 lbs lamb
- 3.5 oz butter (or oil or lard)
- 2 onions
- 2 lbs potatoes
- 2 cups beef broth
- to taste salt and pepper
Tools
- 1 Pot ceramic
Steps
Brown the lamb in fat (oil, butter, lard). Add the onions.
In a baking dish or tall pot, preferably ceramic, layer lamb and onions with sliced potatoes, salt and pepper. Finish with a layer of potatoes.
Cover with broth.
Bake at 392°F for 30 minutes, lower to 356°F and bake for another 30 minutes.
Lancashire is a county in northwest England: postcard beaches, breathtaking landscapes, and attractions for the whole family: holidays in Lancashire are an excellent solution for those looking for a few days of total relaxation.
