Lancashire Hotpot is a traditional British stew originating from Lancashire. This hearty and comforting dish features tender stew meat and vegetables simmered in a flavorful gravy, all topped with a layer of thinly sliced potatoes that become beautifully browned and slightly crispy during baking.
Ingredients:
Ingredient
Quantity
Stew meat
1 pound
Unsalted butter
1 stick, divided
Potatoes, sliced 1/4-inch thick
1-1/2 pounds
Large yellow onion, chopped
1
Medium carrots, peeled and sliced
4
All-purpose flour
4 tablespoons
Worcestershire sauce
1 tablespoon
Dried thyme
1 teaspoon
Medium bay leaves
2
Chicken stock
2 cups
Salt
1/4 teaspoon
Black pepper
1/2 teaspoon
Instructions:
Preheat oven: Preheat your oven to 350°F (175°C).
Brown the meat: In a large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add the stew meat and brown it on all sides. Remove the browned meat from the pan and set it aside.
Sauté vegetables and make roux: Add the remaining 2 tablespoons of butter to the same pan. Add the chopped onions and sliced carrots and sauté until they are soft and slightly translucent. Sprinkle the all-purpose flour over the vegetables and cook, stirring constantly, for 1-2 minutes until the flour is golden and slightly nutty (this forms a roux).
Make the gravy: Stir in the Worcestershire sauce and gradually pour in the chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes until the gravy thickens slightly.
Combine stew ingredients: Stir the browned stew meat, bay leaves, and dried thyme into the gravy. Season with salt and black pepper.
Transfer to casserole dish: Transfer the entire meat and gravy mixture to a 9×13-inch casserole dish.
Arrange potato topping: Arrange the sliced potatoes in overlapping layers on top of the meat mixture, covering it completely. Dot the top of the potatoes with the remaining butter, diced into smaller chunks.
Bake covered: Cover the casserole dish tightly with aluminum foil. Bake in the preheated oven for 1-1/2 hours, or until the potatoes are soft and easily pierced with a fork.
Brown the potatoes: Carefully remove the aluminum foil from the casserole dish. Increase the oven temperature to broil. Broil for 5-8 minutes, or until the potato topping is nicely browned and slightly crispy. Watch closely to prevent burning.
Rest before serving: Remove the Lancashire Hotpot from the oven and let it cool for about 10 minutes before serving. This allows the flavors to settle and the potatoes to slightly firm up. Enjoy!