There is nothing better than a rich stew on a rainy day, and this traditional dish has been loved through generations due to how easy it is to cook.
Gordon Ramsay was inspired to create the classic ‘Lancashire hotpot’ stew for a modern audience, and he explained in his cookbook ‘Great British Pub Food’ that this dinner was developed in the 18th century for people tired after a long day at work.
He wrote: “During the industrial times, long working days for men and women left little time to devote to cooking. Meat, vegetables and potatoes were often piled into pots and left to cook all day in a low heat.
“A welcome return after a hard day’s work, this hotpot has become a staple in Lancashire.”
This is the perfect dinner recipe for when you want something homecooked and delicious but do not want to spend ages cooking as it takes around 15 minutes to prepare before it slowly roasts in the oven.
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Instructions
Preheat the oven to 170C or Gas Mark 3.
Cut the lamb into two-centimetre-thick steaks and trim off any fat. Season the plain flour with salt and pepper then dust the chops lightly.
Place a frying pan on the stove and add in half the olive oil. Fry the lamb in batches, which should be around two minutes on each side.
Once evenly browned all over, remove the lamb with a slotted spoon and place on a plate to set aside for now.
Add the rest of the olive oil to the pan, season with a little salt and pepper then cook the carrots, onion and garlic for around four to five minutes until a light golden brown colour.
Pour the remaining seasoned flour into the pan and continue to cook for another minute or so, then pour the lamb stock into a pan.
Season with thyme and rosemary and then allow the mixture to simmer for 10 minutes then take the pan off the heat.
Add the mixture to the casserole dish and also layer the browned meat on top of the vegetables and stock. Layer with overlapping potato slices and brush the potatoes with butter then season well.
Place in the oven and cook for one to two hours until the meat is tender and the potatoes are golden brown and crisp around the edges.
To get if the stew is fully cooked, insert a thin skewer into the potatoes and meat and it should go through with little resistance if cooked. If the potatoes appear to be cooking too quickly in the oven, cover the dish loosely with foil.
Once cooked, leave to cool for around 10 to 15 minutes before serving.
Your mouth-watering stew will now be ready to serve.
