Lancashire Hot Pot

Lancashire Hot Pot

24
HEATHER.WRAY 0

"Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning."
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Ingredients

2 h 20 m servings 365 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  4. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

24
  1. 29 Ratings

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Most helpful positive review

Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry ...

Most helpful critical review

3.5 stars. I feel like it needed an additional something...maybe a bit of wine, spice, je ne se quoi? I added peas and a bit of sage which gave it a nice flavor. I also browned ground lamb wit...

Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry ...

Simple and delicious. How strange that an English woman should find such a good Lancashire Hot Pot recipe on a US website. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's...

Delicious! I had leftover lamb from Easter, already cooked, so I skipped step 1, pre-cooked the potatoes in the microwave, didn't pre-cook the chopped onions, layered the casserole as directed,...

I don't like lamb. My wife had me make some for Christmas dinner for her mother. I had a lot of left overs & made this recipe. IT WAS EXCELLENT ! My 16 year old son asked for seconds! I cou...

Pretty good. Very filling but I would have preferred a vegetable or two added to it. I used seasoned salt throughtout.

I have made this for years, you definitely need to add bay leaves to the liquid and worstersauce, a couple of tablespoons. I also use lamb cutlets either neck, and other cuts with bone for flav...

Wow! Lots of lamb stew flavor going on without it being a stew! The meat and potato guy said, "Add this one to the recipe box!" Can see us having this many more times. I did use leftover lamb fr...

3.5 stars. I feel like it needed an additional something...maybe a bit of wine, spice, je ne se quoi? I added peas and a bit of sage which gave it a nice flavor. I also browned ground lamb wit...

I couldn't give this a better review. My family simply devoured it, and thought it was one of the best meals they had ever had. I have also made it with veal and it was just as good.