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British · Main
Lancashire Hot Pot
Layers of tender lamb, sweet onions, and thin potato slices build into this iconic British comfort food, bound together with rich stock and fresh thyme. The potatoes crisp beautifully on top while staying creamy underneath, creating the perfect textural contrast. A warming one-pot wonder that's ideal for chilly evenings when you want something hearty and deeply satisfying.
Prep time
20 minutes
Cook time
2 hours
Total time
2 hours 20 minutes
Servings
6
Ingredients
- 1 tbsp vegetable oil
- 12 oz onion, chopped
- 1 1/2 lbs leg of lamb, cubed
- 2 1/2 lbs potatoes, peeled and thinly sliced
- 2 tbsp fresh thyme, chopped
- 1 oz butter
- 2 cups chicken or lamb stock
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Sauté onion until soft and deep golden in color. Remove from skillet and set aside.
- Add lamb to the skillet and fry in batches if necessary until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375°F (190°C).
- Spread half of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste.
- Cover with remaining potatoes, season to taste, and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours.
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