Lancashire hotpot

Lancashire hotpot

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(57 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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chris210's picture
chris210
12th Dec, 2011
4.05
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
11th Dec, 2011
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
chris210
25th Nov, 2011
4.05
Wonderful! Full of flavour, cheap and simple to cook. Thank you for this amazing winter recipe!
redroserambler
23rd Nov, 2011
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-by-nigel-haworth - 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
19th Nov, 2011
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
11th Nov, 2011
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
31st Oct, 2011
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
18th Sep, 2011
4.05
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.
vecten
23rd Jun, 2011
Reading some of the comments here 'I shall use sunflower oil instead of dripping' 'I shall leave out the kidneys' it's a wonder how some women make any progress in securing their mens hearts. Love was never founded on lettuce and cous cous.
cpdring
11th May, 2011
I followed the recipe to the letter except i took Coraline's advice and added some white wine. Now considering i am to cooking what Attila the Hun was to diplomacy, this recipe was a roaring success, even the picky kids liked it, result.

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