Entree: United Kingdom – England - Midlands – Leicestershire Hotpot (A slow-baked casserole of lamb and onions topped with sliced potatoes, traditional to Leicestershire)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 2.5 lb (1.1 kg) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced, approx. 10 oz (285 g)
- 2 carrots, peeled and sliced, approx. 6 oz (170 g)
- 2 tbsp (16 g) plain flour
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 ml) strong ale or robust beer (or more stock)
- 2 tsp (4 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (5 g) salt, plus to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) Worcestershire sauce
- 2 lb (900 g) potatoes, peeled and very thinly sliced
- 2 tbsp (30 g) unsalted butter, diced for dotting

Instructions

1. Preheat oven to 325°F (165°C). Pat lamb pieces dry and season lightly with salt and pepper.
2. Brown the meat: In a large ovenproof casserole or Dutch oven heat oil and 2 tbsp butter over medium-high heat. Brown lamb in batches until well colored on all sides, transfer to a plate.
3. Soften vegetables: Reduce heat to medium, add onions and carrots to the pot and cook until softened and beginning to color, about 8–10 minutes. Stir in flour and cook 1–2 minutes.
4. Assemble stew: Return lamb to the pot. Add stock, ale, Worcestershire sauce, thyme, bay leaves, 1 tsp salt, and pepper. Bring to a simmer, scraping up browned bits. Cover and transfer to oven; braise gently for 1 hour.
5. Prepare potato topping: While stew braises, thinly slice potatoes and keep in cold water to prevent browning. After 1 hour of braising, remove pot from oven and check seasoning and liquid; add a little more stock if too dry.
6. Layer potatoes: Arrange overlapping slices of potato in concentric circles over the stew, covering completely. Dot the top with 2 tbsp diced butter and sprinkle with a little extra salt and pepper.
7. Bake until tender and golden: Return uncovered to oven and bake 45–60 minutes more until potatoes are tender and the top is golden and crisp. If the top browns too quickly, cover loosely with foil for the remaining time.
8. Rest and serve: Remove bay leaves, let rest 10 minutes, then serve hearty portions with the braised lamb beneath the potato crust.