Lancashire Hotpot

Name: Lancashire Hotpot
Cook time: 200 min
Total time: 200 min
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg Lamb Shoulder, or Neck, trimmed and cut into 3–4 cm chunks; 2 Lamb Kidneys, trimmed and sliced; 2 large Onions, sliced; 2 Carrots, sliced; 2 tbsp Plain Flour; 1 tbsp Vegetable Oil, or Beef Dripping; 500ml Stock, lamb or beef; 1 tbsp Worcestershire Sauce; 2 leaves of Bay Leaf; 2 sprigs of Thyme, fresh; 900g Floury Potatoes, peeled and thinly sliced (e.g., Maris Piper); 40g Butter, melted (plus a little extra for greasing); Some Salt, to taste; Some Pepper (Black), to taste

A comforting, old-fashioned Lancashire Hotpot: tender braised lamb and kidneys slowly cooked in a rich, savoury gravy, then topped with a golden, buttery layer of sliced potatoes. Deeply flavorful and satisfying, this one-pot casserole is perfect for a cosy family meal and only improves when rested for a few minutes before serving.

A comforting, old-fashioned Lancashire Hotpot: tender braised lamb and kidneys slowly cooked in a rich, savoury gravy, then topped... Show more

Traditional British Recipe

Health Grade

B+ · Healthy

Time

3 hrs

Price

3,35 €

Calories

1096 kcal

healthy

nutritious

meal prep

one pot

Method

Heat the oven

Preheat the oven to 160° C so it is fully hot by the time the hotpot is ready to bake.

Wash the veg

Give the Carrots and Floury Potatoes a good scrub under cold water to remove any grit, then pat them dry so they are easier and safer to peel and slice.

Prep the filling

Trim any thick surface fat or sinew from the Lamb Shoulder, then cut it into rough 3-4 cm chunks. Split the Lamb Kidney if needed, cut away the white core, and slice it. Peel the Onion and slice it thinly. Peel the carrots if you like, then slice them into rounds. Peel the potatoes and slice them very thinly so they cook evenly on top.

Dust and season

Put the lamb in a large bowl with the Plain Flour, a good pinch of Salt, and some Pepper, then toss until every piece has a light coating. Season the kidney lightly as well.

Heat the pot

Set a heavy ovenproof pot or casserole dish over medium-high heat and add the Vegetable Oil. Let it heat until it shimmers.

Brown the meat

Brown the floured lamb in 2-3 batches, giving the pieces space, until they have a deep golden crust, about 6-8 minutes per batch. Transfer each batch to a plate. Add the kidney to the pot and sear it for 1-2 minutes, just until lightly colored, then remove it too.

Soften the vegetables

Lower the heat to medium, add the onions and carrots to the same pot, and cook them until softened and lightly golden, scraping up the browned bits from the bottom as they loosen, 8-10 minutes.

Build the gravy

Return the lamb and kidney to the pot. Pour in the Stock and Worcestershire Sauce, then add the Bay Leaf and Thyme. Bring everything to a gentle simmer and cook for 5 minutes, until the floury coating has started to thicken the liquid slightly.

Layer the topping

If your pot is not ovenproof, lightly grease a baking dish with a little of the Butter and transfer the filling. Arrange the sliced potatoes over the top in overlapping layers, like roof tiles, covering the filling completely. Season the potatoes lightly with a little more salt and pepper, then brush them all over with the melted butter. Press the potatoes down gently so the liquid comes just up to the bottom of the top layer.

Bake the hotpot

Cover the pot with a lid, or tightly with foil, and bake at 160° C for 1 hour 30 minutes. Remove the lid, raise the oven to 190° C, and bake for 30 minutes more, until the potatoes are tender, the edges are golden, and the lamb underneath is very soft.

Rest and serve

Let the hotpot rest for 10 minutes so the gravy settles slightly, then remove the bay leaves and thyme stems if you can see them. Spoon it into bowls, making sure each serving gets some tender lamb, a little kidney, plenty of vegetables, and a good layer of buttery potatoes on top.