Lancashire Hotpot (Slow-Braised Lamb/Mushroom Ragout Beneath Crispy Sliced Potatoes) – Authentic United Kingdom Recipe
North West England classic crowned with overlapping potato coins brushed in butter and baked until crisp.
- Country of Origin
- 🇬🇧 United Kingdom (Northern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Tender lamb or beef (or mushrooms), Carrots and pearl onions, Shingled layer of golden-brown sliced potatoes, Worcestershire notes, Fresh thyme
Ingredients for Lancashire Hotpot (Slow-Braised Lamb/Mushroom Ragout Beneath Crispy Sliced Potatoes) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender lamb or beef (or mushrooms), prepped into bite-sized pieces
- 1.5 cups carrots and pearl onions, washed and trimmed
- 1 cup shingled layer of golden-brown sliced potatoes
- 1 medium onion and 3 cloves garlic, finely minced with Worcestershire notes
- 1.5 tbsp traditional United Kingdom seasoning (fresh thyme, bay leaf, rosemary, butter)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Worcestershire notes, and fresh thyme, bay leaf, rosemary, butter for 3 minutes until fragrant.
- Combine tender lamb or beef (or mushrooms) and carrots and pearl onions with the sautéed aromatics and layer evenly into the baking dish.
- Top with shingled layer of golden-brown sliced potatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.