Old Fashioned Lancashire Hotpot
Old Fashioned Lancashire Hot Pot is the quintessential meat and potatoes dish. Tender pieces of lamb, vegetables and sliced potatoes braised in the oven. One pot comfort food for the whole family. This popular pub grub is traditionally baked in a heavy cast iron or enamel pan with a lid. A hearty and comforting one-pot meal that consists of lamb, sliced onions, carrots all cooked in a well-seasoned beef stock, topped with thinly sliced potatoes.
For this dish I like lamb leg. This is for two reasons, it’s easy to find and it can stand up to the long cooking time that results in tender meat.
In the days of its inception, around the mid 1800’s, mutton was typically used. This has now evolved into lamb because, well, when was the last time you saw mutton in the grocery store?
This historical dish is a typical hearty meat and potatoes dish that would feed millworkers, miners and such after a long day of work.
Not to be confused with the Chinese hot pot, which is a method of cooking by simmering a pot of soup at the table. The hotpot in this case refers to the vessel in which it is cooked, long, low and slow.
I like to use my braising pan which has a lid. It measures 11-inches (28 cm) in diameter, is 4-inches (10 cm) high and oven-proof.
Old Fashioned Lancashire Hotpot is best slowly roasted for about 1 1/2 hours, this gives a chance for all the flavors to meld and develop.
It is almost a sacrilege by English standards to serve lamb without mint sauce so I always like to make my quick mint sauce to serve alongside. The recipe is courtesy of my mum.
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