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A classic British dish known for its hearty and comforting flavours, features tender lamb slow-cooked with root vegetables and a rich, flavourful gravy, all topped with sliced golden, crispy potatoes

Lancashire hotpot

Using Greenfields dried herbs to infuse the dish with aromatic flavour, make this classic dish a perfect choice for a comforting family dinner on a chilly evening

  • Preparation Time: 20 minutes
  • Cooking Time: 2 hours
  • Total Time: Approximately 2 hours and 20 minutes
  • 600g lamb (or beef), cubed
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 500ml beef or lamb stock
  • Salt and pepper to taste
  • 800g potatoes, thinly sliced
  • Butter for greasing
  • Chopped fresh parsley – or dried parsley – for garnish
  1. Preheat your oven to 180°C (350°F).
  2. In a large ovenproof casserole dish, heat the vegetable oil over medium-high heat. Add the cubed lamb (or beef) and brown it on all sides. This should take about 5 minutes. Remove the meat and set it aside.
  3. In the same dish, add the sliced onions, carrots, and parsnips. Cook for about 5 minutes until they start to soften. Add minced garlic and cook for another minute.
  4. Sprinkle the flour over the vegetables and stir well to coat them. This will help thicken the gravy.
  5. Return the browned meat to the dish. Add dried thyme and rosemary, and season with salt and pepper. Pour in the beef or lamb stock, and bring the mixture to a simmer. Once simmering, cover the dish with a lid and transfer it to the preheated oven.
  6. Bake for 1 hour and 30 minutes, or until the meat is tender and the sauce is thick and flavourful.
  7. While the meat is cooking, thinly slice the potatoes. Once the meat is ready, remove the casserole dish from the oven and increase the oven temperature to 200°C (400°F).
  8. Layer the sliced potatoes on top of the meat and vegetable mixture. Dot the potatoes with small pieces of butter.
  9. Return the dish to the oven, uncovered, and bake for an additional 30 minutes or until the potatoes are golden and crispy.
  10. Once done, garnish with chopped fresh parsley or dried parsley if desired, and serve hot.
  • Calories: 485 kcal
  • Protein: 27g
  • Carbohydrates: 38g
  • Sugars: 8g
  • Fat: 24g
  • Saturated Fat: 9g

IN THIS RECIPE

Thyme 75g

Thyme 75g

Rosemary 75g

Rosemary 75g

Parsley 40g

Parsley 40g

Black Peppercorns 75g

Black Peppercorns 75g

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