Lancashire-Style Lamb & Potato Hotpot

Name: Lancashire-Style Lamb & Potato Hotpot
Prep time: 25 min
Total time: 75 min
Yield: 4
Cuisine: Britannique
Ingredients: 1.4 lb lamb shoulder, cut into 2 cm pieces; 2 lb potato, peeled and thinly sliced; 1 large onion, thinly sliced; 2 medium carrot, thinly sliced; 2.1 cups beef broth; 2 tbsp butter; 1 tsp thyme; 1 tbsp worcestershire sauce

Thin potato slices bake over tender lamb and onion in this homestyle British hotpot. A little broth keeps the meat succulent while the potato lid turns golden.

75 min en tout
25 min aux fourneaux
Pour 4 pers.
Un peu d’attention
Se congèle bien

Allergènes signalés

Céleri · Poisson · Lait

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Ingrédients

Lamb shoulder, cut into 2 cm pieces1.4 lb
Potato, peeled and thinly sliced2 lb
Onion, thinly sliced1 large
Carrot, thinly sliced2 medium
Beef broth2.1 cups
Butter2 tbsp
Thyme1 tsp
Worcestershire sauce1 tbsp

Préparation

1
Slice and prep
On a cutting board, cut the lamb shoulder into 2 cm pieces, peel and thinly slice the potato, and thinly slice the onion and carrot.
2
Brown the lamb
Brown the lamb shoulder in butter in a large ovenproof skillet over medium-high heat, turning the pieces; add onion, carrot, thyme, 1 tsp salt, and 1/2 tsp black pepper and stir until fragrant.
15 min
Astuce: Brown the lamb in batches if the skillet is crowded.
3
Layer the potatoes
Pour beef broth and worcestershire sauce into the skillet and stir; arrange the potato slices in overlapping layers across the top, brushing the surface lightly with pan juices.
5 min
Astuce: Keep the top layer even so it browns at the same rate.
4
Bake until tender
Cover the skillet and bake at 180°C, then uncover the skillet for the remaining bake time.
60 min
Astuce: If the potatoes need more color, finish uncovered for a few extra minutes.
5
Taste and serve
Taste the cooking juices, adjust with salt and black pepper if needed, and serve the hotpot directly from the skillet.

Pourquoi Tonight choisirait ce plat

Seulement 25 minutes aux fourneaux ; le four ou la casserole font le reste.
Il se congèle bien, donc rien ne se perd.
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