Lancashire hotpot in a wide shallow casserole dish

Lancashire hotpot

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(77 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


  • 100g dripping or butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 900g stewing lamb, cut into large chunks



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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.

  2. Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.

  3. Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

  4. Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.

  5. Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.

  6. Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

  7. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

  8. 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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Nicola Eaton's picture
Nicola Eaton
10th May, 2020
Great X
67loulou's picture
26th Sep, 2017
Absolutely delicious and very easy. I used leg of lamb as I didn't have neck. The whole family ate it including the 2 and 8 year old!
25th Jul, 2017
Most excellent recipe! Thanks very much. Essentially simple, but so, so tasty. I have used it twice now, and I am something of a novice cook. I have prepared it for four, as per recipe above, but also roughly halved and cooked for two. My wife was well pleased. (I was too!)
Judy M
16th May, 2017
I really love this recipe! I have the special edition worcester sauce which makes it even better. Not sure they're making it any more as couldn't find it in sainsburys. Does anyone know? This is my first post and I was moved to write in response to Suedeni's comment. How sad that she is counting the fat grams. In my opinion the reason for the increase in obesity isn't due to a bit of fat used in cooking - it's all the processed and fast food which is being eaten. And in fact all the latest research points to carbs as the enemy and encourages us to eat butter - how lovely! This is good wholesome food. I'm making it tonight and will enjoy every mouthful guilt-free :-)
Jod Duplo
27th Apr, 2017
Isn't funny that when we all ate this kind of food people were generally thinner. But I criticise this recipe not out of fat phobia but because it is not traditional and unnecessarily complicated. The way it was cooked was to layer raw potato, onion and fresh lamb. Traditionally, the lamb was rolled in pepper, salt and flour which helps thicken the sauce a bit but flour can be omitted. There was no carrot or Worcester sauce. Stock if you had some but if not a mug of water but not too much - or a stock cube is OK. Frying off the onion and lamb is not necessary and it is amazing how fresh and clean the dish tastes - and how complex and unusual. I would almost always fry off the meat and the aromatic vegetables for beef casseroles but it is not what they did for Lancashire hot pot. It's beauty is simplicity and is why a proper one is unusual and good.
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.
maggiebleksley's picture
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!!!
vintagemunchkin's picture
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!


13th Feb, 2020
How can I make this a day in advance?
lulu_grimes's picture
13th Feb, 2020
Hi, This is best made on the day so the potatoes are crisp on top, but you could make it and reheat it in a hot oven. I hope this helps.
8th May, 2019
Been in the oven 1.5hrs now and still very liquidy.. have I done something wrong??
goodfoodteam's picture
9th May, 2019
The sauce is thickened slightly through the addition of flour and reducing in the oven but there will still be a liquid sauce. If you continue to cook until the potatoes are soft and the dish is cooked in a shallow casserole allowing for greater reduction, this will produce the correct consistency according to our testing. Let us know how it turned out.
26th Jan, 2019
I would like to split this into three individual pot portions, one to eat immediately and two to freeze. Do I freeze after step 6 or 7? If I'm to freeze after step 7, how long should I cook it for after defrosting?
goodfoodteam's picture
28th Jan, 2019
Thanks for your question. You can do either. If you freeze before oven cooking, defrost fully and cook as above from step 7. If freezing the completed dish, we'd recommend defrosting, then heating through until piping hot at 180C/ 160C fan/ gas mark 4 for 20 - 30 mins or until piping hot throughout.
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.


2nd Aug, 2017
I added a touch of cayenne paper and some garlic seasoning. Also seasoned the potatos with garlic and salt Very nice recipe :) thank you
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.
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