Lancashire hotpot

Lancashire hotpot

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(50 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
993
protein
70g
carbs
56g
fat
56g
saturates
26g
fibre
7g
sugar
12g
salt
1.43g

Ingredients

  • 100g dripping or butter
  • 900g stewing lamb, cut into large chunks
  • 3 lamb kidneys, sliced, fat removed
  • 2 medium onions, chopped
  • 4 carrots, peeled and sliced
  • 25g plain flour
  • 2 tsp Worcestershire sauce
  • 500ml lamb or chicken stock
  • 2 bay leaves
  • 900g potatoes, peeled and sliced

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Method

  1. Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
  2. Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  3. Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Recipe from Good Food magazine, February 2009

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Comments

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janetboard's picture
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I have a large family and found this recipe simple to do, it was a winner with everyone and was a "clean plate" meal. I will definitely be cooking it again!

kcr278's picture
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One of the family favourites and so easy to make!

shanty's picture
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Made this today, OMG this was delicious. A hit with all the family. I didn't add kidneys, as they are not liked, also cooked it for about 30 mins more than suggested and browned it under the grill. This is a 'Keeper'!!

singy1966's picture

As a lancashire lad, I of course love Lancashire hotpot and this recipe is as good as it gets (though I like to add a bit of rosemary as well as the bay leaves).

A traditional New Years Eve meal in our family, and my mum often cooked it with the potato in with the meat and a pastry crust on top.

My one big tip would be to serve it with pickled red cabbage and picked beetroot. AMAZING

sheaone's picture
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Delicious.........The kidneys are the key, those of you who dont like kidneys ( whats not to like ) try using pigs in place of lambs, not as strong and a nicer taste

whats4t's picture

Sorry but this is one recipe that can`t be changed and still be called Lancashire Hotpot! Chicken, rosemary, wine? never!! I`m sure your results were great but you didn`t make a hotpot. If you don`t like kidneys, just don`t eat them but don`t leave them out as they just `make` the gravy. Neck end or neck chops were often used for this dish as economy was of the upmost importance. It was very much a working class dish which is why wine would never have been added.

sharps's picture
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My family are from Wigan and my mother used to make this but with leeks instead of onions and some slices of Bury black pudding too. Lovely to come home to after a winter's walk.

123shirley's picture

amazingly easy to make and tasted great

johnjeff's picture

I just cooked this as per the recipe but using butter and olive oil. This was absolutely fantastic and really really tasty. An excellent winter dish.

trojanfoe's picture
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I have made this a couple of times and change very little. I use a frying pan for the initial cooking and reverse the order of stock and flour, adding the stock first, in order to avoid a stodgy mess.

I would recommend leaving more than 20 mins prep time though, if you don't want to avoid awkward questions about where the family's dinner is! I think it's more like 40 mins.

Firm family favourite! Highly recommended.

stevelangston's picture
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Made it as stated and cant fault it! Rich, hearty and tasty!

shuttergirl's picture
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Definitely a winner, this recipe. I cooked it for my elderly Yorkshire mum without the kidneys as I didn't have any, and with local butcher's meat - she wolfed it down and asked for the recipe. Very, very tasty.

chris210's picture
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Seriously WOW! Before I tried this I had never cooked with kidney and did not like lamb. Now I am in love with both!

douglas123's picture

Ive cooked 2 with the lamb, I added mushrooms chopped with the ingredients.I found the sliced potatoes a bit firm,So on my second try I par boiled.I also have used stewing beef with frozen peas with this recipe I tell you it does not work.
The family friends and I,Thought the lamb was spot on.

chris210's picture
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Wonderful! Full of flavour, cheap and simple to cook. Thank you for this amazing winter recipe!

redroserambler's picture

This recipe - created by a Yorkshireman - produces a tasty lamb stew BUT it's is not authentic Lancashire hotpot. For that, I recommend Nigel Haworth's recipe at http://www.visitlancashire.com/food-and-drink/lancashire-recipes/hotpot-... - note: no wine, no herbs, no Worcestershire sauce, definitely no carrots! The key to good hotpot is buying good quality lamb and the right cuts, King Eddies or Maris Piper spuds, quality stock and seasoning. Keep it simple, no mucking around, and let it cook slowly, preferably in an earthenware pot. Serve with red cabbage or beetroot.

nickyb74's picture

I have used this recipe in my pub and everyone adores it. Like most others really struggled to get holf of kidney but the result was still great.

wiltshirewarrior's picture

Made it as is and absolutely loved it! Tasty and filling - wish I could've got my hands on some kidneys though cos I love 'em.

Will be making again thats for sure!

zoedroberts's picture

First time whole family ate a stew, left off the potatoes and served with mustard mash. Very very pleased and def one for the recipie book.

MealyMum's picture
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Tasty. I did as per recipe but with a little less meat (ooh and no kidney) and added some parsnip as well as the carrot. I would maybe add some more herbs to it next time and more worcester sauce, but a great starting point for building onl hope the kids like it tomorrow for lunch.

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