Lancashire hotpot

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

Serves 4
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal993
  • fat56g
  • saturates26g
  • carbs56g
  • sugars12g
  • fibre7g
  • protein70g
  • salt1.43g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g dripping or butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 900g stewing lamb, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 3 lamb kidney, sliced, fat removed
  • 2 medium onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrot, peeled and sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 25g plain flour
  • 2 tsp Worcestershire sauce
  • 500ml lamb or chicken stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 bay leaf
  • 900g potato, peeled and sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (92)

thistledo's picture

Don't worry James, I DID add some seasoning! Pot in the oven as we speak.

oxocube's picture
5

Really great recipe. Exactly what you'd expect from James Martin really... plenty of butter/dripping. Although I did substitute this for regular olive oil in order to make this a bit healthier and it worked a treat. Also I cut out the kidneys simply to cut down on ingredients and I thoroughly enjoyed it. Well worth trying and super easy.

pamperina's picture

This is a good recipe but I used olive oil instead of butter to fry the lamb chops from a couple of racks - did not use stewing lamb - the olive oil is a healthier alternative and much tastier it also does not deter from the authenticity of the flavor. The lamb chops from a rack are so much more tender. No need for the carrots, Worchestershire sauce or bay leaf - make a big green salad as an accompaniment. One of our favorite dishes!

graley's picture
5

Great recipe for a family lunch or as an easy alternative to Sunday roast.
I used bacon in place of the kidneys and it worked really well!

helers's picture
5

Make this all the time and so yummy but this time I got the meat in Tesco and they didn't sell kidney. Was too lazy to go to a butcher for them so left them out. IMO this was a big mistake it was OK but not nearly so much flavour without the kidneys. I also cook it more slowly and for longer.

sharonsyummyfoods's picture

This was so yummy, my Daughter loved it, will definately be making this again ;-)

paulandavril's picture

what james, no seasoning arrrgh!!!

cookingfromscratch's picture

Made this today... It was lovely... Used sunflower oil and drizzled a little butter on the top of the potatoes
Will be making this again very soon.....
Yummmm

janetboard's picture
5

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
5

One of the family favourites and so easy to make!

shanty's picture
5

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
5

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
5

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
5

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
5

Made it as stated and cant fault it! Rich, hearty and tasty!

shuttergirl's picture
5

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.

Pages

Questions (9)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…