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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15th Mar, 2012
amazingly easy to make and tasted great
31st Jan, 2012
I just cooked this as per the recipe but using butter and olive oil. This was absolutely fantastic and really really tasty. An excellent winter dish.
28th Jan, 2012
I have made this a couple of times and change very little. I use a frying pan for the initial cooking and reverse the order of stock and flour, adding the stock first, in order to avoid a stodgy mess. I would recommend leaving more than 20 mins prep time though, if you don't want to avoid awkward questions about where the family's dinner is! I think it's more like 40 mins. Firm family favourite! Highly recommended.
19th Jan, 2012
Made it as stated and cant fault it! Rich, hearty and tasty!
31st Dec, 2011
Definitely a winner, this recipe. I cooked it for my elderly Yorkshire mum without the kidneys as I didn't have any, and with local butcher's meat - she wolfed it down and asked for the recipe. Very, very tasty.
chris210's picture
12th Dec, 2011
Seriously WOW! Before I tried this I had never cooked with kidney and did not like lamb. Now I am in love with both!
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
25th Nov, 2011
Wonderful! Full of flavour, cheap and simple to cook. Thank you for this amazing winter recipe!
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 - 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.
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.


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