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Mary Berry Lancashire Hotpot

Mary Berry Lancashire Hotpot
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Print Recipe

Mary Berry’s Lancashire Hotpot is a slow-baked lamb casserole layered with sliced potatoes and vegetables. The potatoes on top turn golden and crisp while the meat and vegetables underneath stay soft, juicy, and full of comforting flavors. It’s one of Britain’s most beloved traditional dishes.

Ingredients

Scale

  • 900g lamb shoulder, cut into chunks

  • 2 tablespoons plain flour

  • 2 tablespoons vegetable oil

  • 2 onions, thinly sliced

  • 3 carrots, sliced

  • 2 garlic cloves, crushed

  • 500ml lamb or beef stock

  • 2 teaspoons Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 900g potatoes, thinly sliced

  • 40g butter, melted

  • Salt and black pepper to taste

Instructions

  • Season and flour the lamb: Coat the lamb with flour, salt, and pepper to help with browning and thickening.

  • Brown the lamb: Heat oil in a casserole dish and sear the lamb until golden on all sides.

  • Add vegetables: Stir in onions, carrots, and garlic, cooking until softened slightly.

  • Pour in stock and seasoning: Add stock, Worcestershire sauce, bay leaves, and thyme. Bring to a gentle simmer.

  • Layer the potatoes: Arrange half of the potato slices at the bottom of the dish, then spoon over the lamb mixture.

  • Top with more potatoes: Cover the filling with the remaining potato slices, arranging them neatly in overlapping circles.

  • Brush with butter: Coat the potato topping with melted butter to help it turn golden.

  • Bake slowly: Cook at 160°C (320°F) for 1 hour 45 minutes until the potatoes are crisp and the lamb is tender.

  • Finish crisping: Increase heat at the end if needed for a golden top.

Find it online: https://maryberrycooks.co.uk/mary-berry-lancashire-hotpot/