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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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!
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.
18th Sep, 2011
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.
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.
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.
18th Mar, 2011
Big Hit! the family love it, so do I.
10th Feb, 2011
I made this for tea last night. I used leftover leg of lamb & also added some dried rosemary. Absolutely yummy. There was plenty to go around & was hoping for some as lunch today. No chance, it was all gone.
7th Feb, 2011
No Bay leaves, no dripping - used butter added mint. Doubled veggies for amount of lamb to save on cost - AMAZING!! Great heated up for packed lumch too I was the envy of the office x
3rd Feb, 2011
Really enjyed this, left the kidneys out though as myself and partner do not like them. Easy to prepare and once in the oven you can pretty much forget about it. Will definatly make again.
24th Jan, 2011
Brilliant, this is now a firm favourite, I have made it a few times the dish is always scraped clean. Thank you.


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