Lancashire Hotpot with Beef

This Lancashire hotpot with beef is a wonderfully warming dinner, and it is so easy to make. Beef (or lamb) and potatoes come together with a red wine based sauce to make this hearty dish. Served with peas or another green vegetable, this makes the perfect cold weather dinner for the whole family to enjoy. Lancashire hotpot with beef leftovers warm up nicely for lunch the next day.

As well as the beef and potatoes, we are using carrots (if you like) along with onion, beef stock, red wine, and some thyme to add a nice earthy, herby flavor. This is a good recipe for the cooler months when you crave something that is really going to ‘stick to your ribs’ and warm you up nicely.

History of Lancashire Hotpot with Beef Recipe

The original recipe would have used dripping or lard instead of the vegetable oil, so use that if you prefer. The recipe dates back to the days of heavy industrialization in Lancashire, England. Although lamb or mutton would have been the meat of choice back then, beef also works fine if you prefer to use it.

Turnip and leeks often feature as well as the meat, potatoes and carrots. Sometimes bacon is even used as the meat (or you can add some ham or bacon in addition) and some people like to make a pastry topping before baking the Lancashire hotpot with beef. Any of these variations are fine.


Lancashire Hotpot with Beef
This meaty dish features root vegetables and a simple, flavorful sauce, and the result is wonderful. Serve this with broccoli or green peas, as a complete meal. The whole family will really love this dish.
Author:
Cuisine: English
Recipe type: Entree
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2lb 2oz (1 kg) trimmed braising steak, in 2-inch (5cm) cubes
  • 1 tablespoon vegetable oil
  • 3 oz (75g) butter
  • 5 oz (150g) peeled baby onions
  • 4 peeled, chopped carrots (or use extra potato)
  • 1 tablespoon all-purpose flour (or plain flour)
  • 14 fl oz (400 ml) beef stock
  • 7 fl oz (200 ml) red wine
  • 2 fresh thyme sprigs
  • 2lb 2oz (1 kg) potatoes, in ¼-inch (½cm) slices
  • Salt and black pepper, to taste
Instructions
  1. Preheat the oven to 325 degrees F (170 degrees C).
  2. Grind some salt and black pepper over the beef.
  3. Heat an ovenproof casserole dish on the stove then add the oil and ⅓ of the butter.
  4. Sauté the beef until golden brown, then set it aside.
  5. You might have to do this in batches.
  6. Now you can add another ⅓ of the butter and the onions.
  7. Sauté for 2 or 3 minutes or until golden brown.
  8. Now add the carrots (if using) and cook for 1 minute.
  9. Stir in the flour and slowly pour in the red wine, stirring until the mixture is smooth.
  10. Add the beef back in, as well as the stock.
  11. Grind in some more salt and black pepper.
  12. Bring the mixture to a boil and stir in the thyme.
  13. Arrange the potato slices on top and dot the remaining ⅓ of the butter on top.
  14. Cover and cook for an hour.
  15. Take the lid off, turn the oven up to 400 degrees F (200 degrees C) and cook for 30 minutes.

 

Some More Hot Content For You

  • the recipe says to preheat the oven to 325, and eventually to “cover and cook for an hour”. In the next step, it says to “turn the oven down to 400 degrees F” and cook for 30 more minutes. Are those temps correct?

    • That was a typo, it is supposed to say turn the oven UP (not down) to crisp the potatoes. Sorry, Star, but thanks for pointing it out! 🙂

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