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Salt Roads Recipe

Lancashire Hotpot

​

UK

Servings

4

Prep

20 mins

Cook

2 hrs 30 mins

Total

2 hrs 50 mins

Ingredients

900 g lamb neck or shoulder, cut into chunks

2 large onions, sliced

750 g potatoes, thinly sliced

500 ml lamb or beef stock

2 tbsp butter

Salt and black pepper

Steps

  1. Preheat the oven to 160°C.

  2. Layer the lamb and onions in a deep ovenproof dish and season.

  3. Pour over the stock.

  4. Arrange the sliced potatoes on top, overlapping slightly.

  5. Dot the potatoes with butter and season.

  6. Cover and bake for 2 hours.

  7. Uncover and continue baking for 30 minutes until the potatoes are golden.

  8. Rest briefly before serving.

Serve hot, spooned directly from the dish. Traditionally eaten on its own.

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