Traditional Lancashire Hotpot (Carrots or No Carrots?)

Golden, crispy potatoes on top, and underneath, meltingly tender lamb in a rich, dark gravy. This is how to make a proper Lancashire hotpot, one of the great Northern classics. 🥔🐑 Browned lamb, onions and carrots are simmered in a rich gravy, topped with thin, overlapping potato slices and butter, then slow-cooked until the meat is tender and the top is golden and crisp. Hotpot was born in the mill towns of Lancashire, cooked slowly all day while families worked. It's still one of the best one-pot dinners there is. ⏱ CHAPTERS 0:00 Intro 0:20 Ingredients 0:30 Prepping the veg 0:50 Browning the lamb 1:00 Making the gravy 1:20 The potato topping 1:40 Slow cooking 1:50 Crisping the top 2:10 Serving 2:20 Final thoughts 📝 INGREDIENTS (serves 4–6) • 900g lamb neck fillet or shoulder, diced • 1 tbsp oil • 2 onions, thickly sliced • 2 carrots, chunked • 2 tbsp plain flour • 500ml lamb or chicken stock • 1 tbsp Worcestershire sauce • A few sprigs of fresh thyme • 2 bay leaves • 1kg floury potatoes (e.g. Maris Piper), thinly sliced • 40g butter, melted • Salt & black pepper • Pickled red cabbage, to serve 👩‍🍳 METHOD 1. Heat the oven to 325°F / 160°C (140°C fan) / Gas 3. 2. Brown the lamb in batches in the oil in a large casserole, then set aside. 3. Soften the onions and carrots in the same pan for 5 mins. 4. Stir in the flour, then add the stock, Worcestershire, thyme and bay leaves. 5. Return the lamb, bring to a simmer and season. 6. Layer the potato slices on top, overlapping like roof tiles. Brush with butter and season. 7. Cover and bake for 1½ hours. 8. Remove the lid, increase to 400°F / 200°C (180°C fan) / Gas 6 and bake for 30 mins more, until golden and crisp. 9. Serve with pickled red cabbage. 💡 TIP: Slice the potatoes as thinly and evenly as you can, using a mandoline if you have one. Thin slices crisp beautifully on top and soak up the gravy underneath. ⚠️ Lift the lid away from you, because the steam is very hot. ▶️ WATCH NEXT: Proper Scouse, plus Yorkshire Parkin for Bonfire Night! Carrots in hotpot: yes or no? 👇 And subscribe for more easy British recipes every week! #lancashirehotpot #northernfood #britishfood