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If your oven could talk, it would beg you to make this Lancashire Hotpot tonight. Care to listen?
Lancashire Hotpot isn’t just a recipe; it’s a slice of history straight from England’s northern countryside. Back in the day, this dish was the go-to for hardworking families who needed something simple, filling, and delicious after a long day. The layers of meat, onions, and potatoes weren’t just practical, they were a love letter to no-fuss cooking that still tasted amazing.
And let’s be honest, that’s what makes it great today. You can tweak it however you like, and it’ll still be the coziest thing to come out of your oven. Plus, it’s a one-dish meal, which means less cleanup (score!). Whether you’re new to cooking or a total pro, Lancashire Hotpot brings comfort, history, and flavor to your table. Ready to give it a try?
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Lancashire Hotpot
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner
- Method: Easy
- Cuisine: United Kingdom
Description
Lancashire Hotpot: Proof that comfort food can also be legendary. Bring this recipe to your table and see why it’s been a favorite for generations.
Ingredients
- 8 loin chops or shoulder chops
- 1 large onion, thinly sliced
- 2 small carrots, sliced (if you remember – I totally forgot this step last time and it was still delicious)
- 300ml chicken stock (I mixed 1 1/2 chicken cubes with about 300ml boiling water)
- 2 heaping spoons of flour
- Fresh basil leaves
- Dried bay leaves
- 2 large potatoes, thinly sliced
Instructions
- Start by layering half the sliced onion at the bottom of your casserole dish.
- Lay the chops on top and season them to your taste.
- My go-to mix is a sprinkle of barbecue spice, a pinch of salt, freshly ground coriander, and just a touch of black pepper.
- Add a few dots of fresh basil and bay leaves for that extra burst of flavor.
- Toss the rest of the onions on top of the meat.
- Arrange the thin potato slices around the meat, finishing with a layer on top of everything.
- In a small bowl, whisk the flour into the chicken stock until smooth, then pour it over the layers in your dish.
- Bake in a preheated oven at 350°F (175°C) for about 90 minutes.
- When it’s ready, the meat should be tender, and the sauce rich and thick.
- Dish it up with a fresh garden salad on the side. It’s the perfect pairing to balance the hearty, savory flavors of the hotpot.
Equipment
Buy Now → Notes
Created, Prepared, Tried, and Tested by Esme’s husband from SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
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