Lancashire hotpot

Lancashire hotpot

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(58 ratings)

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
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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 kidneys, sliced, fat removed
  • 2 medium onions, chopped
    Onion

    Onion

    un-yun

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

  • 4 carrots, 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 leaves
  • 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.

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Comments, questions and tips

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troopc
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.
kiwilady
26th Oct, 2014
3.8
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.
zarahcrawshaw
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.
Pee's picture
Pee
26th Apr, 2014
Made this today with chops because I tend to cook with what I have already in stock, so also omitted the kidneys, but the dish was really tasty without them. After the hour and a half was up, I simply whacked the oven up to full blast and after 10 mins the potatoes were lovely and browned. Easy and tasty, served it with crusty bread to mop up the juices, yum !
freshcream
17th Jan, 2014
I admit I didnt follow the recipe exactly - I didnt add the kidneys and I didnt have any Worcestershire sauce so I subbed it with 1 tsp vinegar + 1 tsp soy sauce + 1 tsp tamarind paste + a few drops of Tabasco, all of which I mixed into my stock - but the rest was the same as the recipe and my kids loved it. They arent big on veg but couldnt get enough of the carrots and potatoes, as they really make the dish (throw in as many as u dare). I'd definitely make it again, but this time, less stock and thicker stock, and serve it with hummus....mmmmm.
potty01926
21st Dec, 2013
Very easy to build and a really great meal. I used a slow cooker rather than the oven leaving it on all day on low. Even my old Mum, who eats very little these days, had a mega plate full. Great flavour but I do prefer using neck of lamb.
sexmad84
6th Jan, 2014
i have just go a slow cooker and would like to know how do I go about doing a Lancashire hotpot in a slow cooker ?
kazlouandandy
14th Oct, 2013
This was delicious! Used rump steaks and finely chopped the carrots, added finely chopped celery too. Had no bay leaves so just added some mixed herbs and also misread the worcester sauce and put in 2 tablespoons! WIll definitely do this one again.
andreacalverley...
10th Oct, 2013
A lovely hotpot recipe. I didn't include the kidneys but only because I couldn't get them in time & next time I make this I will definitely include them. However, the dish was very tasty without them. Just remember that the potatoes need plenty of seasoning before it goes into the oven! I also used thin cut lamb rump steaks & they cooked lovely at 140 deg C for hour & half. Yummy indeed.
allielovetocook
22nd Apr, 2013
5.05
Oops, forgot to rate!!

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