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Lancashire Hotpot

For the lamb in this dish I used cubed leg of lamb. You could really use any cut that's good for a low and slow braise. I imagine shoulder would be lovely. If you can't get lamb, or don't care for it, beef will work just fine.
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Servings 4 servings
Author Katie Rogers

Ingredients

  • 1 1/4 pound braising lamb cut into about 1 1/2 inch cubes
  • 2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 2 teaspoons unsalted butter
  • 1 medium yellow onion chopped in large pieces
  • 2 medium carrots peeled and cut into 1- 1 1/2 inch chunks
  • 1 celery stick chopped
  • 3 cups beef stock
  • 1 1/2 tablespoon potato starch
  • 1 tablespoon + 1 teaspoon fresh thyme leaves
  • 2 dried bay leaves
  • 1 1/2 pounds potato sliced into 1/4 inch thick rounds (Yukon Gold would work well)
  • 1 tablespoon unsalted butter melted

Instructions

  1. Preheat oven to 300*F
  2. Heat a 12" cast iron skillet over medium-high heat. Sprinkle the lamb with 1 teaspoon kosher salt and 1/4 black pepper. Add 2 teaspoons butter to the skillet. Once the butter is hot, add the lamb. Brown the lamb on all sides, about five minutes. Remove lamb from the skillet to a plate.
  3. Reduce the heat to medium-low and add the onions to the pan. Cook the onions until softened but not browned, about five minutes. Once the onions are softened, add the carrot, celery, and beef stock and bring up to a simmer. Place the potato starch in small bowl. Scoop 1 1/2 tablespoons of the simmering beef stock out of the pan and whisk it into the potato starch. Stir this mixture into the pan. Stir in 1 tablespoon thyme and both bay leaves. Season to taste with kosher salt and black pepper. Simmer until the sauce begins to thicken a little, about five minutes.
  4. Put the potatoes on top of the hot pot, slightly overlapping them. Brush the top of the potatoes with the melted butter. Sprinkle with the remaining teaspoon of kosher salt, 1/4 teaspoon of black pepper, and teaspoon of thyme leaves.
  5. Cover the skillet with a tight fitting lid and place in the oven for 1 1/2 hours. Remove the lid and cook for another half hour. Remove the hotpot from the oven and let cool at least 15 minutes before serving.