|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 25g||126%|
|Total Carbohydrate 112g||41%|
|Dietary Fiber 11g||40%|
|Total Sugars 13g|
|Vitamin C 48mg||238%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Irish have their stew, the Welsh have cawl, and in Lancashire, they have hotpot. Lancashire hotpot is probably the most famous dish to come from the British county of Lancashire and is very simple and straightforward to make. The recipe calls for lamb chops, onions, potatoes, and carrots that are all cooked together in beef stock until tender and delicious. Traditionally, lamb kidneys are included, but you can leave them out if you like. A Lancashire hotpot is often served with pickled cabbage on the side.
Hotpot is a slow-cooked recipe, yet unlike many stews, it is still quite light and suitable for eating year-round (except perhaps on a scorching summer's day). Pop it in the oven, leave for a couple of hours, and you have a great supper dish ready and waiting for you. It tastes even better the next day when the flavors have had time to develop.
2 ounces beef drippings or lard
8 bone-in lamb chops
1/2 pound onions, finely sliced
1/4 cup (2 ounces) unsalted butter, divided
2 pounds potatoes, peeled and thickly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 lamb kidneys, optional
1 large carrot, thickly sliced
1 tablespoon Worcestershire sauce
Gather the ingredients. Preheat the oven to 400 F/200 C.
In a large frying pan, melt the drippings or lard and heat until hot but not smoking. Quickly brown the lamb chops on both sides, remove from the fat, and drain on paper towels.
Add the sliced onions to the hot fat and cook quickly, stirring constantly, until softened but not brown. Remove from the fat and drain on paper towels.
In a large ovenproof casserole, melt 2 tablespoons of the butter. Cover the bottom of the dish with half of the sliced potatoes and half of the onions. Season with salt and pepper.
Lay the chops on the top of the onion (don't worry if the bones stick up, this is traditional in a Lancashire hotpot).
Lay the sliced kidneys (if using) over the chops, add the carrot slices, and cover with the remaining onions. Season with salt and pepper.
Pour in enough stock to come 2/3 of the way up the sides of the casserole dish. (If you have leftover stock, you can use it during cooking if the pan becomes dry.) Add the Worcestershire sauce.
Melt the remaining 2 tablespoons butter. Add the rest of the potatoes to the casserole, overlapping them to ensure the entire surface is completely covered. Brush the potatoes with the melted butter and sprinkle with salt and pepper.
Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
Remove the hotpot from the oven and let rest for about 10 minutes.
Serve and enjoy.
How to Store
You can make this stew a few days ahead of time and store it in the refrigerator. When ready to serve, reheat it in the oven until hot; if you'd like the potatoes on top to be crispy, place the dish under the broiler, watching carefully so they don't burn. You can also freeze the hotpot (for about 1 month) once it has cooled, but keep in mind that potatoes retain water so when heated there could be additional liquid.
What's the History of Lancashire Hotpot?
Although this stew was enjoyed by residents in Lancashire for several years, it wasn't until the recipe was published in The English Cookery Book in 1859 that the hotpot became popular throughout the country. The dish originally included mutton, which is less expensive than lamb, making the stew an affordable dish, and one the laborers of the textile industry (specifically cotton) cooked and ate regularly. The name hotpot is thought to either have been derived from the earthenware cooking vessel the stew was cooked in, or was an adaptation of the word "hodgepodge" which referenced the dish's mix of ingredients.