Mary Berry Lancashire Hotpot

This easy Lancashire Hotpot by Mary Berry is a delicious, hearty meal perfect for a cozy dinner. With tender lamb chops, creamy potatoes, and rich, flavorful vegetables, it’s a simple dish that uses common ingredients. The crispy potato topping adds a delightful texture, making this traditional British recipe a family favorite!

Ingredients Needed

• 6 lamb chops (approximately 500g/1lb 2oz total)
• 3 tbsp olive oil
• 1 large carrot, roughly chopped
• 1 celery stalk, trimmed and roughly chopped
• 1 large onion, roughly chopped
• 2 tbsp plain flour
• 1 litre/1¾ pints beef stock (or 4 cups beef stock)
• 8 sprigs fresh thyme
• 1 bay leaf
• 100g/3½oz butter, melted (or 7 tbsp butter)
• 2 large floury potatoes (such as Maris Piper), sliced into 1cm/½in-thick discs
• Salt and freshly ground black pepper

How To Make Lancashire Hotpot

1. Preheat the oven to 170°C/150°C Fan/Gas 3 (or 340°F).
2. Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the olive oil in a frying pan over medium heat. Fry the lamb chops on each side for 2-3 minutes until browned all over. Transfer the lamb chops to a medium casserole.
3. Fry the vegetables: In the same frying pan, fry the carrot, celery, and onion for 4-5 minutes until colored and softened.
4. Add the flour: Stir the flour into the vegetables and continue to fry for 2-3 minutes until the flour turns a biscuit color.
5. Combine with stock: Pour in the beef stock, stirring well until the mixture thickens and there are no lumps of flour.
6. Transfer to casserole: Pour the vegetables and thickened stock into the casserole. Add 7 sprigs of thyme and the bay leaf, then bring the mixture to a boil. Reduce the heat to a simmer.
7. Melt the butter: In a small saucepan, melt the butter over medium heat.
8. Arrange the potatoes: Layer the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter and sprinkle with a few thyme leaves from the remaining sprig.
9. Bake the hotpot: Place the casserole in the oven and bake for 1-1½ hours, or until the potato topping is crisp and golden brown and the vegetables are tender.

Recipe Tips

• Choose the right potatoes: Use floury potatoes like Maris Piper or Yukon Gold for a fluffy topping that crisps nicely in the oven.
• Brown the lamb chops well: Brown the lamb chops on all sides for extra flavor and to seal in the juices before baking.
• Don’t skip the flour step: Cooking the flour with the vegetables helps thicken the sauce and prevents lumps. Fry until it turns a light biscuit color.
• Layer the potatoes carefully: Overlap the potato slices slightly to ensure even cooking and a crispy topping, making the dish look more appealing.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Lancashire Hotpot cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Allow the hotpot to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To thaw, place the frozen hotpot in the fridge overnight before reheating.
• Reheat: Preheat the oven to 180°C/160°C Fan/350°F. Place the Lancashire Hotpot in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until thoroughly warmed.

Nutrition Facts

Serving Size: 1 pack (450g)

• Calories: 482
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 0mg
• Sodium: 810mg
• Potassium: Not listed
• Total Carbohydrate: 44g
• Dietary Fiber: 12g
• Protein: 32g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Cupcakes
• Mary Berry Orange Loaf Cake
• Mary Berry Pear Upside Down Cake
• Mary Berry Chocolate Swiss Roll