Double-cooked Lancashire hotpot

Introducing the juiciest, most incredible way to cook lamb shoulder, with some seriously supercharged potatoes, carrots and onions layered between it.

This hotpot is a one of those family favourites that’s simple to cook, but still gives off cheffy, bistro vibes when served at the table.

I’ve gone all out by using lamb shoulder instead of mince and slow cooked it on the bone for 4 hours, so you’re left with some seriously tender meat and flavour-packed veggies.

This part is best made a day in advance, so treat it as a weekend project and you can plan it in for Sunday lunch.

The lamb is then shredded and sandwiched between thinly sliced potatoes in a casserole dish, so the bottom layer soaks up all the gravy goodness and the top turns golden and crisp.

Your normal roast potatoes have got nothing on this!

How To Make Double-Cooked Lancashire Hotpot

• Chef Catling’s recipe notes
• Recipe: Double-cooked Lancashire hotpot
• Frequently asked questions

Tips & Notes To Know

• Use cheaper cuts of lamb: Go for shoulder, neck or chops (bone-in if possible). These cuts have more flavour and stay tender after slow cooking. You can even add extra root vegetables, like carrots, parsnips and butternut squash, to help bulk out the dish.
• Choose waxy potatoes: Floury spuds like Maris Piper and King Edward break down too much. Charlotte or Desiree are more robust and hold their shape while roasting.
• Got a mandolin? Now’s the time to use it. Slice the potatoes thinly and evenly so they cook at the same rate.
• Make ahead: This dish reheats beautifully and even improves in flavour the next day.
• Let it sit before serving: Rest the hotpot for 5 minutes after cooking to let the juices settle. This makes it easier to serve at the table.

Double-cooked Lancashire hotpot

Serves: 4 Prep time: 10 mins Cook time: 5+ hours 5+ hours

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Ingredients

2 red onions, finely sliced
4 rainbow carrots, peeled and cut into chunks
1/2 garlic bulb, peeled and crushed
2 dried bay leaves
Few sprigs of fresh rosemary, leaves picked and finely chopped
Few sprigs of fresh thyme, leaves picked
750ml hot lamb stock
1 tbsp tomato purée
1.5kg lamb shoulder, bone in
150ml red wine (I use red grape juice to keep it non-alcoholic and yeast-free)
1 tbsp plain flour
4 medium potatoes, peeled and thinly sliced into rounds
30g butter, melted
1 tbsp parmesan cheese, grated

To serve
Few sprigs of flat-leaf parsley, finely chopped

Instructions

Step 1
Preheat the oven to 150C. Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in the oven for 4 hours or until the meat easily pulls away from the bone.

Step 2
Leave to cool, then chill in the fridge overnight so the fat hardens up around the lamb.

Step 3
Remove the lamb from the fridge and carefully remove the thin layer of fat on top with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside.

Step 4
Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red wine. Top up with the leftover stock to make 500ml of liquid and set aside.

Step 5
Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes.

Step 6
Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste.

Step 7
Preheat the oven to 180C. To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes.

Step 8
Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese.

Step 9
Bake the Lancashire hotpot in the oven for 60 minutes or until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end. Leave it to sit for 5 minutes, then garnish with chopped parsley before serving at the table.

Frequently Asked Questions

What Is A Lancashire Hotpot?

A Lancashire Hotpot is so much more than just meat, potatoes and vegetables. It’s a northern classic, celebrating lamb or mutton which is braised in its own juices until the meat pulls apart and melts in your mouth.

The stew is sandwiched between layers of thinly sliced potatoes, so the top half crisps up in the oven while the meat and vegetables simmer below. It’s the perfect dish for the winter and a proper crowd pleaser for a dinner party.

Is This Lancashire Hotpot Yeast Free?

It can be if you leave out the red wine and use a yeast-free stock. Homemade is best, but Kallo also produce yeast-free stock cubes. They are quite salty, so taste as you go before adding extra salt.

More expensive versions you can try include M&S frozen bone broth (chicken or beef) and Freja chicken bone broth.