Lamb and Potato Casserole with Thyme

    (41)
    2 hours 20 minutes

    This is a very simple and traditional 'Lancashire hot pot' with layers of sliced potatoes, onions and leg of lamb.


    49 people made this

    Ingredients
    Serves: 4 

    • 1 tablespoon vegetable oil
    • 375g chopped onion
    • 750g cubed lamb leg meat
    • 1 kg potatoes, peeled and thinly sliced
    • 2 tablespoons chopped fresh thyme
    • 30g butter
    • 2 cups (500ml) chicken or lamb stock

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Heat oil in a large frypan over medium high heat. Saute onion until soft and deep golden in color. Remove from frypan and set aside. Add lamb to frypan and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
    2. Preheat oven to 190 degrees C.
    3. Spread 1/2 of the potatoes in the bottom of a 20x30cm baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
    4. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminium foil.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (41)

    Reviews in English (36)

    Judyrob
    by
    1

    Easy to prepare and the flavours worked so well together. Greatly enjoyed it.  -  17 Jul 2012

    by
    32

    Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry on top, and completely mushy under the lamb. Top cover potatoes weren't covered by the broth, and I didn't add any so they dried out. I think they were supposed to be covered. Lamb was better the next day after sitting overnight in the fridge. Recommended changes: Add a tablespoon of sage. Add some carrots. Completely drain the lamb and onions of all the oil. Add more salt on the potatoes. Maybe add mushrooms for those who like them.  -  25 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    23

    Simple and delicious. How strange that an English woman should find such a good Lancashire Hot Pot recipe on a US website. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes.  -  18 Feb 2005  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate