Lancashire Hotpot by @dennistheprescott

2h20

6 servings

🫗

1 tbsp

Grape seed oil

🧈

3 tbsp

Butter

🍖

570 g

Lamb shoulder

🧅

2

Onion

🌿

2 tbsp

Thyme

🌿

1 tbsp

Rosemary

🧄

3 cloves

Garlic

🌾

2 tbsp

Flour

🍖

600 ml

Lamb stock

🌿

2

Bay leaves

🥫

1 tbsp

Worcestershire sauce

🥕

3

Carrots

🥔

680 g

Yukon Gold potatoes

🌿

60 ml

Chives

🧂

Sea salt

⚫

Black pepper

  1. Preheat

    Preheat the grill to 325 degrees F.

  2. Heat
    • Grape seed oil
    • Butter

    Heat a deep pan over medium heat and melt the oil and butter together.

  3. Season
    • Lamb shoulder
    • Sea salt

    Season the lamb well with salt, then brown on all sides, about 5-7 minutes.

  4. Add
    • Onion
    • Sea salt
    • Thyme

    Remove the lamb, add the onion, a pinch of salt, 1 tablespoon thyme and rosemary, and cook until softened, about 5 minutes.

  5. Add
    • Garlic

    Add the garlic and cook for 30 seconds.

  6. Stir
    • Flour
    • Onion

    Stir in the flour and coat the onion well.

  7. Add
    • Lamb stock
    • Bay leaves
    • Worcestershire sauce

    Add the stock, bay leaves, Worcestershire sauce, the lamb and a good pinch of salt.

  8. Transfer

    Cover and transfer the pan to the grill for 30 minutes.

  9. Add
    • Carrots
    • Yukon Gold potatoes

    Add the carrot, then layer the potatoes on top starting from the outside of the pan inwards, covering the stew.

  10. Brush
    • Butter
    • Black pepper
    • Thyme

    Brush the potatoes with melted butter, then add cracked black pepper and the remaining thyme.

  11. Place

    Cover again and place back on the grill for 1 hour.

  12. Cook
    • Lamb shoulder
    • Yukon Gold potatoes

    Increase the grill temperature to 450 degrees F, remove the cover, and cook until the potatoes are golden and crisp and the lamb is fork tender, about 35-45 minutes.

  13. Plate
    • Chives

    Plate up, top with chives, and serve.

Lancashire Hotpot by @dennistheprescott

2h20

6 servings

🫗

1 tbsp

Grape seed oil

🧈

3 tbsp

Butter

🍖

570 g

Lamb shoulder

🧅

2

Onion

🌿

2 tbsp

Thyme

🌿

1 tbsp

Rosemary

🧄

3 cloves

Garlic

🌾

2 tbsp

Flour

🍖

600 ml

Lamb stock

🌿

2

Bay leaves

🥫

1 tbsp

Worcestershire sauce

🥕

3

Carrots

🥔

680 g

Yukon Gold potatoes

🌿

60 ml

Chives

🧂

Sea salt

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the grill to 325 degrees F.

  2. Step 2/13

    Heat a deep pan over medium heat and melt the oil and butter together.

    🫗Grape seed oil
    🧈Butter
    🍳Deep pan

  3. Step 3/13

    Season the lamb well with salt, then brown on all sides, about 5-7 minutes.

    🍖Lamb shoulder
    🧂Sea salt
    🍳Deep pan

  4. Step 4/13

    Remove the lamb, add the onion, a pinch of salt, 1 tablespoon thyme and rosemary, and cook until softened, about 5 minutes.

    🧅Onion
    🧂Sea salt
    🌿Thyme
    🌿Rosemary
    🍳Deep pan

  5. Step 5/13

    Add the garlic and cook for 30 seconds.

    🧄Garlic
    🍳Deep pan

  6. Step 6/13

    Stir in the flour and coat the onion well.

    🌾Flour
    🍳Deep pan

  7. Step 7/13

    Add the stock, bay leaves, Worcestershire sauce, the lamb and a good pinch of salt.

    🍖Lamb stock
    🌿Bay leaves
    🥫Worcestershire sauce
    🍖Lamb shoulder
    🧂Sea salt
    🍳Deep pan

  8. Step 8/13

    Cover and transfer the pan to the grill for 30 minutes.

    🍳Deep pan
    ✨Lid

  9. Step 9/13

    Add the carrot, then layer the potatoes on top starting from the outside of the pan inwards, covering the stew.

    🥕Carrots
    🥔Yukon Gold potatoes
    🍳Deep pan
    🔪Knife
    🪵Cutting board

  10. Step 10/13

    Brush the potatoes with melted butter, then add cracked black pepper and the remaining thyme.

    🧈Butter
    ⚫Black pepper
    🌿Thyme
    🖌️Brush

  11. Step 11/13

    Cover again and place back on the grill for 1 hour.

    🍳Deep pan
    ✨Lid

  12. Step 12/13

    Increase the grill temperature to 450 degrees F, remove the cover, and cook until the potatoes are golden and crisp and the lamb is fork tender, about 35-45 minutes.

    🍳Deep pan

  13. Step 13/13

    Plate up, top with chives, and serve.

    🌿Chives

Composition

Ingredients

Types

Oil, Dairy, Meat, Vegetables, Herbs, Grains, Condiment, Spices

Ingredients

Grape seed oil, Butter, Lamb shoulder, Onion, Thyme, Rosemary, Garlic, Flour, Lamb stock, Bay leaves, Worcestershire sauce, Carrots, Yukon Gold potatoes, Chives, Sea salt, Black pepper

Notes

Grape seed oil (or neutral oil), Lamb shoulder (cut into 1/2-inch cubes), Onion (medium, sliced), Thyme (minced, divided), Rosemary (minced), Garlic (minced), Carrots (large, peeled and chopped), Yukon Gold potatoes (peeled and thinly sliced), Chives (minced), Sea salt (to taste), Black pepper (cracked, to taste)

Allergens

Milk, Gluten, Fish

Dietetics

Dietary regimen

Egg-Free, Nut-Free, High-Protein

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 38g, Fat: 26g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Iron: 3.2mg, Potassium: 850mg, Zinc: 4.5mg, Sodium: 680mg

Vitamins

Vitamin A: 420mcg, Vitamin C: 18mg, Vitamin B12: 1.8mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

20 minutes

Cooking

2 hours 0 minutes

Overall

2 hours 20 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Deep pan, Knife, Cutting board, Brush, Lid

Appliances

Grill

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Family Gathering, Winter Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

British, English

Geographic

United Kingdom, Lancashire

Various

Aspect

Texture

Tender, Crispy, Crunchy, Hearty

Flavors

Savory, Herby, Rich, Meaty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool completely before refrigerating), frozen : 2-3 months (store in a freezer-safe airtight container,note that the potato topping texture may soften upon thawing,thaw in the fridge before reheating)