Lancashire hotpot

Lancashire hotpot

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(57 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins


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
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  • 100g dripping or butter



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

  • 900g stewing lamb, cut into large chunks



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

  • 3 lamb kidneys, sliced, fat removed
  • 2 medium onions, chopped



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

  • 4 carrots, peeled and sliced



    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



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

  • 2 bay leaves
  • 900g potato, peeled and sliced



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


  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.

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Comments, questions and tips

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13th Dec, 2015
The dish is a blast from the past for me and I am sure is delicious. But I will not be using this recipe. Why? The recommended MAXIMUM amount of saturated fat for a man is 30g per day, and 20g for a woman. A portion of this dish has 56g of fat, of which 26g are saturated. So even without any other meals that day, a woman will be over the daily limit and a man will be close from just one meal. And 993 cals .... that's a lot. OK, you may say, but it's not for every day. Yes, and the temptation may be to have more and more of such days. All this in the context of a nation that is increasingly overweight and obese ("grossly fat"). According to : One in four British adults is obese, according to the UN Food and Agriculture Organisation, prompting fears that the UK has become the "fat man of Europe". And so on.
18th Oct, 2016
I agree there are a great deal more calories and a much larger amount of fat that I think would be good for us, but this is an old family favourite that we haven't eaten for several months. I shall simply use a low-fat version of butter and much less of it and fewer potatoes. It may still be a little over the top, but what a miserable life if you never give yourself an occasional little treat!
6th May, 2016
Steady on! A balanced diet might mean that the day either side you eat very light meals. Or maybe you have a smaller portion. Or maybe you don't worry about it too much and just do lots of exercise. And maybe, just maybe, being told all the time what we should and shouldn't eat is part of the problem and everyone should just lighten up, enjoy food and 'listen' to their bodies.
5th Apr, 2016
Wow, what a lecture, for an occasional dish, when the fact content can be reduced very easily!!!
5th May, 2015
Made this for my Lancashire fella and he ate the whole thing. I omitted the kidney as he said his Mum makes it without. Was happy with it!
23rd Jan, 2015
Lovely. Made up as half measures just for the two of us, very tasty. Will def make again.
7th Jan, 2015
I used goose fat left over from Christmas instead of dripping, I added a sprig of Rosemary as it is abundant in the garden. Everyone loved it but I did't tell my picky eaters that they were eating kidney as they would have, IMO, tasted it differently (none of my guests eat kidney - not because they don't like the taste as they have never tried them but because they are offal!!!) Sadly I can't give them the recipe!!
23rd Nov, 2014
My husband made me this, was lovely, only he needed to season the pototoes a little more. Lovely alternative to Sunday roast.
26th Oct, 2014
Made this evening and really enjoyed. Didn't add the kidneys as don't like. Added Rosemary as well as bay leaves. 900 grams produces too many potato slices for dish but I just cooked what was left over with a little olive oil, rosemary and garlic paste on a baking tray for about 20 mins and it was a nice crispy side addition to the dish. Hotpot was very flavoursome but may have benefited with the gravy/juice being a touch thicker. Served with broccoli, peas, beetroot, red cabbage and crusty bread. Would make again.
22nd Oct, 2014
Made this at weekend, simple and easy, very tasty, followed recipe but used stew beef as took out the wrong meet from freezer. Tasted just as good. My little boy who is 4 struggles to eat meat but he enjoyed it so much we had it today also. I soaked up the juices with crusty bread. Will definately do this again and will try lamb next time.


26th Nov, 2015
Please can you tell me if you want to freeze this, do you freeze it before cooking it?
goodfoodteam's picture
10th Dec, 2015
No we would freeze it after cooking to the end of step 2. The potatoes may break up, but it won't effect the taste.
10th Mar, 2014
How thick should the potato slices be?
23rd Jan, 2015
I did quarter inch and they were perfect. I think any less and they go too crispy/overlooked.
goodfoodteam's picture
24th Mar, 2014
Hi there. Ideally the potatoes would be as thin as you can get them - about 2-3mm.
27th Feb, 2014
I made this for my daughters 12th Birthday last week - it's her favourite and we usually eat it out - I've never cooked it before. Given courage by the 5 star ratings I tried it - without kidney - and have 3 questions. I cooked it in the slow cooker but I had loads of quite runny gravy and potatoes a little soggy. Is this because it was in a slow cooker or because I didn't add kidneys. If I added kidneys and cut them up tiny do you think my family would notice - are they quite strong tasting? Finally, what type of potato is best and how best to season the potatoes. I am just making it again and I have sliced the potatoes thicker and added less stock so will see how it comes out tonight. My first attempt was delicious and everybody loved it. Thanks for all the reviews because I wouldn't have dared try make it without these!!!!!
goodfoodteam's picture
10th Mar, 2014
Hi there, thanks for getting in touch. The extra liquid and the texture of the potatoes is because you're using the slowcooker - the liquid doesn't evaporate during cooking and it tends to make the texture of vegetables a lot softer. Next time, add about 1/3 less liquid. Kidneys have quite a strong flavour so it is best to leave them out if you think that your family won't like the taste of them. Maris Piper are a good potato to use - cutting them quite chunky will help.
6th Jan, 2014
I have just got a slow cooker and would like to know how to do a Lancashire hotpot in a slow cooker ?
goodfoodteam's picture
13th Jan, 2014
Hi there, thanks for getting in touch. Yes, this recipe can be made in a slow cooker too. Make the recipe as directed, but cook in the slow cooker on low for eight hours or high for four hours. Enjoy the hot pot! BBC Good Food web team
15th Sep, 2013
Just to add to all the comments: I threw in a handful of pearl barley just like my Grandmother used to and I think it makes it very traditional. Did leave out the kidneys and it was very tasty.