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Lancashire Hotpot — Lamb Under Golden Shingled Potatoes
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Source: https://recipheon.com/en/recipes/main-dishes/lancashire-hotpot-lamb-under-golden-shingled-potatoes
About this recipe
Lancashire hotpot is an English casserole with tender lamb, onion gravy and a golden topping of shingled potatoes. The shoulder slowly becomes tender under a lid, while the thin potato slices absorb the meat juices underneath. The final bake without a lid gives the top its golden color and crisp edges. This simple lamb-and-onion version uses a little flour to thicken the gravy and butter to help the potatoes brown. There is no need to brown the meat first: the long bake makes it tender. Allow about 4 hours in total, including a brief rest before serving six portions.
Ingredients
Meat, gravy and potato topping
900 g raw boneless lamb shoulder, weighed after removing thick membranes and excess external fat
1200 g raw potatoes, weighed after peeling, all-purpose type B
500 g raw onion, weighed after peeling
350 ml prepared unsalted chicken stock
50 g unsalted butter (82% fat), divided
25 g all-purpose flour
8 g fine salt, divided
1 g ground black pepper, divided
Steps
Preheat a conventional oven (no fan) to 160°C. Cut the meat into pieces about 3–4 cm across and thinly slice the onion. Cut the potatoes into even slices about 3 mm thick so they soften evenly during baking.
Melt 20 g butter in a skillet over medium-low heat. Add the onion and cook for about 10 minutes, stirring often, until soft and translucent. It should stay pale, without much browning.
In an ovenproof casserole dish with a lid and a capacity of about 4 l, mix the meat with the flour, 5 g salt and half the pepper. Spread the lamb evenly over the bottom. Add the onion along with the butter from the skillet, then pour the stock down the side of the dish.
Melt the remaining 30 g butter in the same skillet over low heat. In a bowl, toss the potatoes with the melted butter, the remaining 3 g salt and the rest of the pepper. Arrange the slices over the onion in overlapping layers; the smaller end pieces can go underneath. Shingle the final layer to cover all the filling.
AI-generated Cover the dish with its lid and place on the middle oven rack. Bake at 160°C for about 2 hours 30 minutes, until the lamb is very tender and the potatoes are easily pierced with a fork. Check a piece of meat near the edge by gently moving a potato slice aside: it should pull apart easily with a fork. If the meat is still firm, continue baking covered for about 20–30 minutes before browning the top.
Remove the lid and increase the oven temperature to 200°C. Bake uncovered for about 30–40 minutes, until the potatoes are golden with distinctly browned edges and the gravy bubbles gently around the sides. Remove the dish and let rest for about 10–15 minutes. Divide into six servings, scooping up potatoes, meat, onion and gravy together.
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