Lancashire hotpot in a wide shallow casserole dish

Lancashire hotpot

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(77 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 a dairy product made from separating whole milk or cream into fat and…

  • 900g stewing lamb, cut into large chunks
    Lamb

    Lamb

    laam

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

  • 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.

  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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shivtc
23rd Jan, 2015
5.05
Lovely. Made up as half measures just for the two of us, very tasty. Will def make again.
helers
7th Jan, 2015
5.05
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!!
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
4.05
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.

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goodfoodteam's picture
goodfoodteam
24th Mar, 2014
Hi there. Ideally the potatoes would be as thin as you can get them - about 2-3mm.
JAMmum
27th Feb, 2014
5.05
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
goodfoodteam
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.
sexmad84
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
goodfoodteam
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

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