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Meat, European

Lancashire hotpot with red cabbage

Lancashire hotpot is a lamb stew from the north of England, slow cooked under a layer of sliced potatoes. For 4 people, it takes 2 hours 30 minutes, rates as easy, and costs €4.20 per serving. The key to getting it right is arranging the potato slices tightly so they brown on top while protecting the meat underneath.

Tonight we're heading to the north of England for a hotpot, a melt in your mouth lamb stew under a roof of golden potatoes.

Lancashire hotpot with red cabbage
Total time
2 h 30
Difficulty
Easy
Cost per person
€4.20
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Under its crust of golden potatoes, the lamb shoulder turns meltingly tender as it simmers slowly with onions and carrots. The juices, lightly thickened with flour and stock, soak into the bottom layer of potatoes while the top layer stays crisp. It's a warming dish without being heavy, and the tangy red cabbage on the side cuts through the richness of the meat.

This is the kind of Sunday dinner you make when you have time to let the oven do the work. Once the pot goes in, it needs very little attention, leaving you a couple of hours free. It suits adults and curious older kids best, since the vinegar in the red cabbage can be a bit much for younger ones.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Fruits and vegetables

  • Potatoes 900 g
  • Onions 3
  • Carrots 2
  • Red cabbage 0.5

Dairy

  • Butter 50 g

Pantry

  • Flouroften in the pantry 1 tbsp
  • Beef stock cubeoften in the pantry 1
  • Thymeoften in the pantry 1 tsp
  • Bay leavesoften in the pantry 2
  • Cider vinegaroften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the lamb into large chunks, slice the onions thinly, and cut the carrots into rounds.

    Leave a bit of fat on the meat, it melts and flavors the gravy.

  2. Layer the meat, onions, and carrots in a casserole dish, then sprinkle with flour, thyme, salt, and pepper.

    Mix with your hands so the flour coats everything evenly, this gives a smoother gravy.

  3. Add the stock cube dissolved in a large glass of water along with the bay leaves, then top with potato slices and small knobs of butter.

    Slice the potatoes about three millimeters thick so they cook through completely.

  4. Cover and bake at 170°C, then uncover to let the potatoes brown. 1 h 50

    Remove the lid for the last thirty minutes, that's when the potatoes turn golden.

  5. Slice the red cabbage thinly and cook it gently with the vinegar, a little water, salt, and pepper. 30 min

    The vinegar keeps the cabbage a vivid purple and gives it a tangy kick.

  6. Serve the hotpot straight from the dish with the red cabbage on the side.

    Let it rest for five minutes out of the oven, the gravy thickens slightly.

Our tips to get it right

  • Use a wide pot rather than a deep one, the meat cooks more evenly and you get more potato surface to brown.
  • If the gravy looks too thin at the end, leave the lid off for a few extra minutes so it reduces slightly.
  • Cook the red cabbage during the hotpot's last half hour so both dishes finish at the same time.

The variations

  • Swap the lamb shoulder for mutton shoulder or boneless leg of lamb, the cooking time stays the same.
  • For a vegetarian version, replace the lamb with button mushrooms and green lentils, and use vegetable stock instead.
  • To save time, pressure cook the meat for thirty minutes first, then transfer it to the oven with the potatoes just to brown the top.

What to serve it with

  • Crusty bread for mopping up gravy
  • Minted peas
  • An English brown ale

Storage

The hotpot keeps for 3 days in the fridge in a sealed container. It freezes well once cooled, for up to 2 months. Reheat in a covered pot on the stove or in the oven at 150°C, adding a splash of water if needed.

Questions about this dish

Can you make the hotpot ahead of time?

Yes, you can assemble it the day before up to the baking step, then bake it fresh on the day. The flavor actually improves after a night resting in the fridge.

What cut of lamb works if you don't have shoulder?

Lamb neck or boneless leg both work well, as long as there's a bit of fat to flavor the juices. Avoid very lean cuts, which tend to dry out during the long cooking time.

Can you freeze Lancashire hotpot?

Yes, once fully cooled, it freezes for up to 2 months in an airtight container. Thaw it in the fridge before reheating it covered.

Why coat the meat in flour?

The flour lightly thickens the gravy as it cooks, giving the sauce a smoother texture. It also helps the meat and vegetables hold their seasoning before the stock goes in.

How long does it take to make a Lancashire hotpot with red cabbage?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lancashire hotpot with red cabbage?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lancashire hotpot with red cabbage cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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