World Flavors Cookbook

Lancashire Hotpot

A traditional slow-cooked stew of lamb and onions topped with sliced potatoes, a specialty of the industrial North.

Cuisine: England

Ingredients

• 700g lamb chops or shoulder
• 3 onions, sliced
• 1kg potatoes, thinly sliced
• 500ml beef or lamb stock
• Butter and salt

Instructions

1. Layer meat and onions in a deep casserole dish.
2. Top with multiple overlapping layers of sliced potatoes.
3. Pour in the stock.
4. Dot the top with butter and season.
5. Cover and bake at 160°C for 1.5 hours, then uncover and bake at 200°C for 30 minutes to crisp the potatoes.