Are you tired of boring leftover lamb recipes that end up in the trash? Prepare to be amazed by the most incredible Lancashire Hot Pot that transforms yesterday's meat into a mouthwatering masterpiece! This classic British dish is not just a meal; it's a warm hug on a plate that combines tender lamb, hearty vegetables, and a crispy potato topping that will have your family begging for seconds. Whether you're looking to impress dinner guests or simply want to elevate your home cooking game, this recipe is your ultimate culinary salvation!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 2 cups leftover lamb, diced
- 2 cups potatoes, sliced
- 1 onion, chopped
- 2 carrots, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- In a large skillet, sauté the chopped onions over medium heat until they become translucent and slightly golden, approximately 5-7 minutes.
- Add the sliced carrots to the onions and cook for an additional 3-4 minutes, allowing them to soften slightly.
- Transfer the onion and carrot mixture to a deep casserole dish or traditional hot pot cooking vessel.
- Layer the diced leftover lamb evenly over the onion and carrot base, ensuring a consistent distribution of meat.
- Pour the beef broth over the meat and vegetables, adding Worcestershire sauce for depth of flavor.
- Arrange the thinly sliced potatoes in overlapping layers on top of the meat and broth, creating a decorative and protective potato crust.
- Season the entire dish generously with salt and freshly ground black pepper.
- Cover the hot pot with a lid or aluminum foil to prevent excessive moisture loss during cooking.
- Place the covered dish in the preheated oven and bake for 1 hour and 15 minutes.
- Remove the cover during the last 15 minutes of cooking to allow the potato topping to become golden brown and crisp.
- Check the internal temperature of the dish, ensuring it reaches at least 165°F (74°C) for safe consumption.
- Remove from the oven and let the hot pot rest for 10-15 minutes before serving.
- Optional: Garnish with fresh chopped herbs like thyme or parsley before serving.
- Serve hot, portioning the dish into individual servings and ensuring each portion has meat, vegetables, and crispy potato topping.
Tips
- Use thinly sliced potatoes for the most even and crispy topping. A mandoline slicer can help achieve uniform potato layers.
- For extra flavor, consider adding a splash of red wine to the beef broth or sprinkling some fresh thyme between the meat and potato layers.
- If your leftover lamb is a bit dry, the beef broth will help rehydrate and tenderize the meat during cooking.
- Make sure to let the hot pot rest after cooking - this allows the flavors to meld and makes serving easier.
- For a richer flavor, you can partially caramelize the onions before adding them to the dish.
- If you don't have leftover lamb, you can easily substitute with fresh lamb or even beef.
- The dish is perfect for making ahead and reheating, often tasting even better the next day!
Nutrition Facts
Calories: 201kcal
Carbohydrates: 22g
Protein: 16g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 25mg
