Day three in England we tried another popular dish with a cool name- Lancashire Hotpot. This dish is encompassed by layers of beef or mutton, carrot and onion, thinly sliced potatoes, and an herb butter. Traditionally mutton or lamb kidneys was used due to its accessibility along with other root vegetables. Another comforting dish that is hearty on its own or can be paired with other vegetable side dishes. The name “hotpot” is thought to have one of two meanings- either derived from the word “hodgepodge” due to the layers of ingredients or named after the dish used to make the stew. Either way the name is just as charming as the dish.
The dish was born during the Industrial Revolution in Lancashire. Although the local business of cotton was successful, the workers were paid poorly. Due to the low income and long work hours the creation of this meal gave the workers energy after stewing all day. Potatoes were extremely available due to their ease to grow and really give beauty to the layers of the dish. It is key to slice them thin to give them a crispness.
For the recipe I referenced the cooking time was significantly less than what had been done in the past, but I’m sure their are more traditional ways to prepare the meal that includes hours of slow cooking. I used stew beef as we are not fans of lamb and it was easy to cook. I liked that I used one pot essentially to cook everything. I removed the cooked elements and resembled them in the neat layers you see here. Man do I love my Dutch oven!
What a classic European dish. The meat was tender, check; the gravy was smooth, check, the potatoes were buttery, check check! The variety of veggies was solid and well seasoned. We rated this one 9/10! 🤩
- 2 tbsp butter 1 tbsp reserved for brushing
- 1 tbsp vegetable oil
- 1 lb lamb/beef I used stew beef, traditionally lamb neck/shoulder is used
- 2 onions thinly sliced
- 1-2 tbsp flour
- 2 cups chicken/vegetable stock hot
- 2 bay leaves
- salt and pepper to preference
- 1 tbsp Worcestershire sauce
- 3 carrots peeled and sliced
- 1.5 lb potatoes peeled and thinly sliced
- 1/4 tsp thyme
- Preheat the oven to 325. Melt butter and veggie oil in oven safe pot/dutch oven on medium low heat. Fry meat until lightly browned then remove with slotted spoon and set aside.
- Add onions to pain cooking until soft stirring occasionally. Then return meat to the pot and add the flour allowing to cook for a minute. Add stock, bay leaves, seasoning, and Worcestershire sauce mixing well. Bring mixture to gentle boil. Place in oven and cook for 30 minutes covered.
- Once 30 minutes have passed add the carrots. Layer the thinly sliced potatoes starting along the outside and working into the center. Top with melted butter and thyme (or any other herbs you'd like). Place back in the oven, covered for 1 hour.
- After an hour turn heat up to 400 and remove cover allowing it to cook for an additional 30 minutes. Serve with salad or other veggies and enjoy!