British · United Kingdom

Lancashire Hotpot with Lamb and Onions

Name: Lancashire Hotpot with Lamb and Onions
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g lamb shoulder; 4 onions, sliced; 4 potatoes, sliced; 100ml beef stock; 10g butter; 1 tsp thyme; Salt and pepper to taste; 1 tbsp flour

A rustic dish of lamb and onions baked with potatoes in a savory sauce.

60 minutes4 servings

Lancashire Hotpot with Lamb and Onions — Photo: Kolforn ( Kolforn ) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original. https://creativecommons.org/licenses/by-sa/4.0 CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 true true · CC BY-SA 4.0

Method

Brown lamb in a pan. Add onions, cook until softened.
Layer potatoes, lamb, and onions in a dish. Add stock and thyme.
Mix flour with butter to make a paste. Spread over the top.
Bake at 180°C for 40 minutes until golden.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Baking Sides United Kingdom recipes

Read in another language

More British recipes →