Lancashire hotpot

Lancashire hotpot

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(54 ratings)

By

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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
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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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thebastion's picture
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Used home made chicken stock as no lamb stock available. Would not suggest you do this. Made the whole dish very chickeny(?). Not unpleasant but a bit strange!! Will definately try again though.

eoseluned's picture

fabulous dish full of flavour. used a pigs kidney and some bacon. unfortunately my wife came home from a hen party and ate all the potatoes off the top, so you should cook in a dish with a lock on it. lol

nildesperandum's picture
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a very tasty dish. used less fat still great. will sure do again.

shirleybee's picture

Ive made this a few times, I dont like kidney so I don't include that, sometimes I use Thyme instead if bay leaves (delish). I also knock a few calories off by using olive oil instead of the dripping.
Could be nice with herby scones instead of pots

lyndamac's picture
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I made this as a tumbledown recipe. Using left over leg of lamb. Ommiting the kidneys and using the fat and gravy from the lamb. Along with a splash of red wine. Will be a regular at my house - family ate every scrap - poor dog didn't have a look in :0)

jburton's picture

I am going to try this at the weekend, sounds delish. We have lots of spinach, (well Charred beet,) but is just as nice, nicer infact my BF, says must say i agree i will serve this along side will be back to comment.x

kfenton01's picture
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This really is fantastic.... took a few days to get the kidneys - for some reason all the butchers round here didnt have any, but OMG worth the wait. My brother was coming for dinner and he is a really good cook so I was slightly nervous, but I think he was the only one at the table who had 3rds!

vhutshilo's picture
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the best although I left out the kidneys. even my picky 3 year old loved it! will do it again

cazandjay's picture

delicious, I will definately be making this again.

colinskitchen's picture
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A really tasty dish and easy to make. Browned it off under the grill to make an excellent topping. Will make again for sure.

melitajm's picture

First time for this recipe and it is delicious. Added a 100ml of white wine too and 400 ml of stock - sauce was tasty. Will definately male this one again

tracylove's picture

Yummy !! This is a fab dish (unless your on a diet). Very easy to make, i did'nt add the kidney as i don't like it. I've now made this twice and second time i tried it with chicken to reduce the fat content. Worked beautifully, just swapped lamb for chicken and used chiken stock. All the family enjoyed it 3 year old, 10 year old, husband and very fussy 14 year old. Can't ask for more that.

fifimacca's picture
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ABSOLUTELY GORGEOUS! NEXT TIME I WILL SERVE IT WITH CRUSTY BREAD TO MOP UP ALL THE GRAVY. WHAT A WINNER!!

nikki1460's picture
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made this last night for partner and 2 fussy kids all ate it all and thought it was lovely inclucing myself, didnt add the kidneys because i dont like them although the partner would of liked them in, maybe will add some garden peas next time i make, which i will definately be doign aggain in the near future.

de561hp's picture

Just about to make for a second time, fantastic, all ages enjoy it

janbomyers's picture
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Superb. Made exactly as suggested, except used duck fat instead of dripping, as I had some spare. Cooked to perfection in suggested time.

maz-manchester's picture
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all the family really, really enjoyed this one, I did make a couple of changes, only used 2 kidneys as we are not all that fond of them but enhances the recipe no end, instead of the 500ml chicken/lamb stock I used 2 well known sachets of lamb casserole with a tin of chopped tomatoes and topped up to 500ml with water instead, it was superb,a lovely rich sauce to die for,didn't use as much butter/dripping as required and the whole thing did cook in the time stated,melted in your mouth. Will certainly use this recipe again

karenlw's picture
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A great dish (left out the kidneys)! Was devoured by the whole family so will definitly be making it again.

bethyboo92's picture

james martin dunt alf make calorific food

ladylinda's picture

All the family enjoyed this, was full of lovely flavours and cheap to make. Definately another one to make!

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