British · intermediate
British Braised Beef And Potato Lancashire Hotpot
A comforting northern classic featuring tender braised halal beef, onions, and carrots simmered under a crisp blanket of sliced golden potatoes.
- PREP TIME
- 20 min
- COOK TIME
- 75 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef chuck cubes generously with half of the salt and black pepper.
- 02
Heat vegetable oil in an oven-safe skillet over medium-high heat and sear beef until browned on all sides, then remove beef to a plate.
- 03
Add sliced onions and carrots to the skillet and sauté for 5 minutes until softened and lightly browned.
- 04
Stir seared beef back into skillet with fresh thyme and pour in halal beef stock, bringing mixture to a gentle simmer.
- 05
Turn off heat and layer thinly sliced potatoes over the beef and vegetable mixture in overlapping concentric circles.
- 06
Brush top potato layer with melted butter, season with remaining salt and pepper, cover tightly with foil, and bake at 180°C (350°F) for 45 minutes; uncover and bake for an additional 20 minutes until potatoes turn golden brown and crisp.
A LITTLE KITCHEN KNOW-HOW
Layered Baking
Arranging sliced root vegetables over a braising liquid creates a dual cooking texture where the top crisps while the underside absorbs savory steam.
Notes from the kitchen
- Slice potatoes uniformly using a mandoline to ensure even cooking and crisping.
- Pat meat completely dry before searing to achieve a deep caramelised crust.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.