Lancashire Hotpot

A classic British one-pot casserole featuring tender beef braised slowly with onions and topped with crispy sliced potatoes.

Prep Time 40

Cook Time 2 30

Total Time 3 10

Serving Size servings

2 lbs 2 lbs (900g) beef chuck or stewing beef, cut into 1-inch cubes Choose well-marbled chuck
2 tablespoons 2 tablespoons vegetable oil or olive oil
2 large 2 large onions, thinly sliced
3 cloves 3 cloves garlic, minced
4 large 4 large potatoes, peeled and thinly sliced Yukon Gold or Maris Piper work well
2 cups 2 cups (500 ml) beef stock
1 tablespoon 1 tablespoon Worcestershire sauce
2 teaspoons 2 teaspoons fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste
2 bay leaves 2 bay leaves
1 cup 1 cup (250 ml) dark ale (optional) Adds depth; omit for gluten-free
2 tablespoons 2 tablespoons butter, melted (for brushing potatoes)

Preheat the oven to 325°F (160°C).
Pat the beef dry and season with salt and pepper. Heat oil in a heavy, ovenproof casserole over medium-high heat.
Brown the beef in batches (3-4 minutes per side) until caramelized. Remove and set aside.
Reduce heat to medium. Add the onions to the pot and cook for 8-10 minutes until soft and beginning to brown. Stir in the garlic and cook for 30 seconds.
Pour in the ale (if using) to deglaze, scraping browned bits from the bottom. Let it reduce for 1-2 minutes.
Add the beef stock and Worcestershire sauce, return the beef to the pot. Stir in thyme, bay leaves, and adjust seasoning.

Bring to a gentle simmer, cover, and transfer to the oven. Braise for 1.5-2 hours, or until beef is tender.
Remove the pot from the oven and discard bay leaves.

Arrange the thin potato slices in overlapping layers over the beef in a circular pattern. Brush the potato top with melted butter and season with salt and pepper.
Return uncovered to the oven and bake another 30-45 minutes, until potatoes are tender and golden.
Let rest for 10-15 minutes before serving so the juices settle.

For gluten-free, skip the ale. Can be made ahead and reheated.