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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

United Kingdom · Main

Lancashire Hotpot

Serves 4 · 80 minutes

Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.

Ingredients

  • 2 lb (900 g) neck of lamb or mutton
  • 2 large potatoes, sliced
  • 1 large or 2 small white onions, diced
  • Choice of mixed herbs
  • 500 ml boiling water

Method

  1. Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
  2. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
  3. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
  4. Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
  5. Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.