Whole30 Lancashire Lamb Hotpot

This Whole30 take on a classic Lancashire Lamb Hotpot consist of lamb and veggies slow cooked in a rich gravy and topped with sliced potatoes. Delicious!

This January I have been having a blast converting some of my favorite recipes to be Whole30 compliant and this Whole30 Lancashire Lamb Hotpot is one of my new favorites!

For those you have never had a Lancashire Hotpot it's an English dish that basically consists of lamb and veggies slow cooked in a rich gravy and topped with thinly sliced potatoes. Kind of like a mix between a stew and a casserole, it is rich, wholesome and just so delicious. A perfect Whole30 Sunday dinner!

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Ingredients:

• Lamb Stew Meat: I absolutely love the taste of lamb and it works beautifully in this recipe. If you can't find the precut lamb stew meat you always buy boneless lamb shoulder and then cut it into 1-2 inch chunks yourself.
• Onions & Carrots
• Yukon Gold Potatoes: You can use russet instead but I prefer Yukon Gold.
• Whole30 "Worcestershire Sauce": I have found that a combination of coconut aminos, fish sauce and balsamic vinegar can be used to sub Worcestershire sauce (which usually contains added sugar) in all of your favorite recipes. If you do have a Paleo compliant Worcestershire sauce on hand simply replace those 3 ingredients with about 1 tablespoon of the compliant sauce.
• Beef Broth: If you are doing a Whole30 make sure you check the label to avoid any added sugars.
• Fresh Thyme: You can substitute with dried thyme at half the amount.
• Frozen Peas (optional): Peas are a little controversial in the Paleo/Whole30 community because technically they are a legume. In 2020 the Whole30 leadership declared them compliant with the program and I quite like the little pop of sweetness. However, if you have certain sensitivities to legumes or are following a more strict Paleo diet then feel free to omit.
• Ghee: Can substitute with butter if you are doing a less strict Whole30/Paleo diet.
• Arrowroot Powder: Arrowroot powder is used in place of flour to help thicken the gravy. You can also use tapioca powder in a pinch.

Recipe Notes:

I highly recommend making this dish in a casserole pan or cast iron skillet, but any oven proof, deep skillet will do. If you don't have an oven safe skillet than you can prepare the meat and veggies in a regular skillet and transfer to an oven safe dish before adding the potatoes.

More Whole30 Recipes from the Jam Jar Kitchen!

Made this recipe? Let me know what you think in the comments!

Whole30 Lancashire Lamb Hotpot

Recipe by The Jam Jar Kitchen

This Whole30 take on a classic Lancashire Lamb Hotpot consist of lamb and veggies slow cooked in a rich gravy and topped with sliced potatoes. Delicious!

Course: Main CourseCuisine: BritishDifficulty: Easy

4.9 from 22 votes

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Servings

4

servings

Prep time

5

minutes

Cook Time

2

minutes

Ingredients

• 1 tablespoon olive oil or other compliant oil

• 1-1.5 lb lamb stew meat

• 1 onion, diced

• 4 carrots, cut into ½ inch slices

• 1 teaspoon fresh thyme, chopped

• 2 cups beef broth, divided into 1 ¾th cup and ¼th cup

• 1 tablespoon coconut aminos

• 1 teaspoon fish sauce

• 1 teaspoon balsamic vinegar

• 2 tablespoon arrowroot powder

• ½ cup frozen peas

• 1-1.5 lb Yukon gold potatoes, peeled and cut into roughly ¼th inch slices

• 2 tablespoon ghee, melted

• fresh chopped thyme

• salt & pepper

Directions

• Preheat oven to 325 degrees F. Remove lamb from the fridge and generously season both sides with salt & pepper.
• Heat 1 tablespoon of olive oil in an oven safe casserole dish or cast iron skillet over medium high heat until hot and shimmering. In batches, so as not to overcrowd the lamb, sear one side of the meat undisturbed for 1-2 minutes until browned. Flip meat to the other side and sear for an additional 1-2 minutes until browned. Using a slotted spoon or tongs, remove the seared lamb to a plate. *Note* It will not be cooked through at this time.
  
  Repeat the process until all of the stew meat has been browned. This will probably take about 2 batches. Set aside.
• In the pan with the lamb drippings, add the diced onion and carrots and sauté over medium to medium-high heat for about 3 minutes until slightly softened.
  
  Add fresh thyme and pinch of salt & pepper and cook for another minute or so.
• Deglaze the pan with 1 ¾th cup beef broth. Then add coconut aminos, fish sauce and balsamic vinegar (or 1 tablespoon of Whole30 compliant Worcestershire sauce). Stir to combine.
• In a small bowl, mix together 2 tablespoon of arrowroot powder with ¼th cup of beef broth. Stir until the arrowroot powder has dissolved.
  
  Add arrowroot mixture to the pan and bring to a strong simmer. Then turn the heat down to low and taste for seasoning. Add any additional salt and pepper as needed.
• Turn the heat off and add in the seared lamb and juices and ½ cup of frozen peas. Stir to combine and remove from the burner.
  
  Arrange the potato slices on top of the meat mixture in a circular pattern until the entire surface has been covered. Then use a pastry brush to brush on the melted ghee in an even layer on the potato slices.
  
  *Note* if you don't have a pastry brush you can just drizzle the ghee on top of the potatoes.
• Season the top of the potatoes with salt, pepper and a little fresh thyme. Cover the pan with a lid or some foil and place in the oven.
  
  Bake at 325 degrees F for 1 ½ hours. Then remove the lid or foil, turn the heat up to 375 degrees F and cook for an additional 25-30 minutes to brown the potatoes.
  
  If you really want to get the potatoes nice and golden you can broil them for a minute or 2 at the end. Just be sure to watch closely so they don't burn.
• Remove hotpot from the oven and let sit for 5-10 minutes before serving. Enjoy!

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