dinner · dairy-free
Lancashire hotpot
Lancashire's lamb and onion stew baked under a lid of overlapping crisp potato slices.
- Time
- 180min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Brown floured lamb in dripping; remove and soften onions.
-
2
Return lamb with stock, Worcestershire and herbs to the casserole.
-
3
Overlap potato slices on top like roof tiles and brush with fat.
-
4
Cover and bake at 165°C (325°F) for 2 hours.
-
5
Uncover and bake 30 minutes more until crisp and the lamb is tender (well past 63°C (145°F)); serve with pickled red cabbage.
