Lancashire Hotpot Recipe

Name: Lancashire Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kilogram lamb chops; 1 tablespoon vegetable oil; 1 cup onions medium; 1 cup carrots medium; 1/2 cup celery; 1/2 cup turnip; 3 potatoes medium; 1 cup beef stock; 2 teaspoons parsley chopped; salt; pepper

Servings: persons

1 kilogram lamb chops
1 tablespoon vegetable oil
1 cup onions medium
1 cup carrots medium
1/2 cup celery
1/2 cup turnip
3 potatoes medium
1 cup beef stock
2 teaspoons parsley chopped
salt
pepper

1
Season chops well, lightly flour, and brown both sides in a fry pan. Set aside.
2
Peel and slice vegetables.
3
Grease a casserole dish and cover bottom with lamb. Cover with a layer of sliced vegetables then a layer of potato. Repeat until all ingredients are used, finishing top with potato. Add seasoned stock, cover and cook 180C/370F for 1 1/4 hours. Remove lid, dot potato top with butter and continue to cook for 20 minutes to brown the potatoes.
4
Sprinkle with chopped parsley and serve.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kilogram lamb chops, 1 tablespoon vegetable oil, 1 cup onions medium, 1 cup carrots medium, and more.

Yes, Lancashire Hotpot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lancashire Hotpot

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