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
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  • 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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sharonsyummyfoods's picture
11th Nov, 2012
This was so yummy, my Daughter loved it, will definately be making this again ;-)
4th Nov, 2012
what james, no seasoning arrrgh!!!
26th Oct, 2012
Made this today... It was lovely... Used sunflower oil and drizzled a little butter on the top of the potatoes Will be making this again very soon..... Yummmm
17th Oct, 2012
I have a large family and found this recipe simple to do, it was a winner with everyone and was a "clean plate" meal. I will definitely be cooking it again!
11th Sep, 2012
One of the family favourites and so easy to make!
25th Aug, 2012
Made this today, OMG this was delicious. A hit with all the family. I didn't add kidneys, as they are not liked, also cooked it for about 30 mins more than suggested and browned it under the grill. This is a 'Keeper'!!
20th Jul, 2012
As a lancashire lad, I of course love Lancashire hotpot and this recipe is as good as it gets (though I like to add a bit of rosemary as well as the bay leaves). A traditional New Years Eve meal in our family, and my mum often cooked it with the potato in with the meat and a pastry crust on top. My one big tip would be to serve it with pickled red cabbage and picked beetroot. AMAZING
16th Jul, 2012
Delicious.........The kidneys are the key, those of you who dont like kidneys ( whats not to like ) try using pigs in place of lambs, not as strong and a nicer taste
25th Apr, 2012
Sorry but this is one recipe that can`t be changed and still be called Lancashire Hotpot! Chicken, rosemary, wine? never!! I`m sure your results were great but you didn`t make a hotpot. If you don`t like kidneys, just don`t eat them but don`t leave them out as they just `make` the gravy. Neck end or neck chops were often used for this dish as economy was of the upmost importance. It was very much a working class dish which is why wine would never have been added.
7th Apr, 2012
My family are from Wigan and my mother used to make this but with leeks instead of onions and some slices of Bury black pudding too. Lovely to come home to after a winter's walk.


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