Editorial sample recipeBritishintermediateHalalNut-Free

British Braised Beef And Potato Lancashire Hotpot

Name: British Braised Beef And Potato Lancashire Hotpot
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g Halal beef chuck, cut into bite-sized cubes; 600 g Russet potatoes, thinly sliced into rounds; 2 medium Yellow onions, sliced; 2 medium Carrots, cut into half-moons; 400 ml Halal beef stock; 2 tbsp Unsalted butter, melted; 1 tbsp Vegetable oil; 1 tbsp Fresh thyme leaves; 1 tsp Salt and cracked black pepper

A comforting northern classic featuring tender braised halal beef, onions, and carrots simmered under a crisp blanket of sliced golden potatoes.

Prep: 20 min
Cook: 75 min
Total: 95 min

Technique to learn

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.

Instructions

Step 1: Season beef chuck cubes generously with half of the salt and black pepper.
Step 2: 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.

Step 3: Add sliced onions and carrots to the skillet and sauté for 5 minutes until softened and lightly browned.

Step 4: Stir seared beef back into skillet with fresh thyme and pour in halal beef stock, bringing mixture to a gentle simmer.

Step 5: Turn off heat and layer thinly sliced potatoes over the beef and vegetable mixture in overlapping concentric circles.

Step 6: 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.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in