Lancashire hotpot

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Nutrition Facts

Lancashire hotpot

Amount Per Serving

Calories 862 Calories from Fat 630

% Daily Value*

Fat 70g108%

Saturated Fat 32g200%

Cholesterol 201mg67%

Sodium 169mg7%

Potassium 697mg20%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 10g11%

Protein 41g82%

Vitamin A 312IU6%

Vitamin C 8mg10%

Calcium 63mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

A hearty supper dish

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: British

Servings:

Calories: 862kcal

Author: John Partridge

Equipment

Large pan
Large mixing bowl
Mandoline or a sharp knife
Bowl
High-sided casserole dish

Ingredients

50 g unsalted butter plus a little extra, melted, for brushing the top
450 g onions sliced
250 g boneless lamb shoulder diced
250 g lamb neck fillet diced
plain flour for dusting
20 g golden caster sugar
6 floury potatoes (I use King Edwards) – you will need 850g once peeled
4 best end of neck lamb cutlets
thyme leaves for sprinkling
50 ml lamb stock
salt
white pepper

To serve

Pickled Red Cabbage

Method

Preheat the oven to 180°C (350°F), Gas Mark 4.
Melt 20g of the butter in a large pan, add your onions and sweat them down over a low heat for 15–20 minutes, until a very pale golden colour. Season with salt and a pinch of pepper. Set aside.
Next, put all your diced lamb into a large mixing bowl, dust it with flour and season with the sugar and one teaspoon each of salt and pepper. Then get your hands in there and give it a good mix, making sure all the meat is coated with the flour and seasonings. Set aside.
Now, peel your potatoes and then slice them quite thin, about 2–3mm thick. I use a mandoline for this, but you can also use a sharp knife. Put the potato slices into a bowl.
Melt another 15g of the butter, pour over the potato slices and season with a teaspoon each of salt and pepper, then once again mix with your hands to make sure all the slices are coated. Be careful not to break them, as you need them intact for layering.
Now you are ready to start layering. Use the remaining 15g of butter to grease a high-sided casserole dish and arrange a layer of potato slices over the base and up the sides – you are going to encase your lamb inside a layer of potato. Put your floured and sugar-seasoned meat into the base, add half your onions and mix together well. Then layer the rest of the onions on top.
Place the lamb cutlets around the side of your dish, pushing the flesh into the onions, with the bones poking out of the top. Sprinkle some thyme leaves on the onions before arranging the remaining potato slices on top, overlapping them like fish scales.
Pour in the stock, then brush the top with a little more melted butter. Add a final crack of pepper and salt, and a sprinkling of thyme. Bake for about two-and-a-half hours. I brush with a little more butter halfway through.

Nutrition