Lancashire Hotpot #Eat the World

This months Eat the World challenge from CulturEatz is England. A place I loved on vacation and don't feel I got to spend enough time in. But's ok for now, we are vacationing there today in the kitchen! Check out this delicious version of hotpot and make sure and scroll to the bottom to see what everyone else has prepared.

3/4 lb. potatoes, sliced
2 lb stew lamb
2 Tbsp butter
2 Tbsp. oil
1 large onion, chopped
4 carrots, chopped
2 Tbsp. Worcestershire sauce
3 Tbsp. flour
2 c. beef stock or broth
1 sprig fresh thyme
1 bay leaf

Pre-heat the oven to 375. 

In a large pot, preferable cast iron heat the oil and butter until really hot. Add the lamb, in batches cooking on two sides until browned. Remove from the pan and keep warm. Repeat until all the meat is cooked. 

Add the onion to the pan and reduce the heat. Cook over medium for 5 minutes. Add the carrots and keep cooking until the onions are translucent. Add the flour and cook, stirring, for 3-4 minutes. Turn the heat up as high as you can and add the Worcestershire sauce. Keep cooking over high until the sauce is reduced. Add the stock, browned lamb, thyme, and bay leaf. Bring to a boil, reduce the heat and cover. Simmer, stirring occasionally so it doesn't stick to the bottom, for about 30 minutes until the sauce is thick. 

Meanwhile. Bring a pot of salted water to a simmer. Remove from the heat, add the sliced potatoes, and let sit while the stew cooks. 

Drain the potatoes. Arrange on top of the stew and brush with oil. Cover with a lid or tin foil and place in the oven for 30 minutes. Uncover and continue baking until the potatoes are golden. At this point I wanted to hurry up the process so I broiled the potatoes to brown them giving them their odd color but delicious taste. 


Check out all the wonderful English dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Camilla: Britain's Favorite Game Bird: Roasted Pheasant
Lynda: Cottage Pie with Mashed Cauliflower Topping
Simply Inspired Meals: Wizarding World Beef and Guinness Stew
Margaret: Easy Fish and Chips and Mushy Peas
Wendy: Venison Shepherd’s Pie
Amy: Leaky Cauldron Mini Cottage Pie
Sue: English Crumpets