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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12th Jan, 2011
Great recipe - sooo very easy. Even great for a first time cook. I had some baby new potatoes in fridge, so instead of slicing potatoes on top, I just cut up the baby pots and put them into the above hotpot and cooked. I omitted the kidneys (bleugh!) but added peas and a can of tinned tomatoes. A fab flexible simple recipe!
1st Jan, 2011
Such a comforting dish for a cold winters day. I used neck of lamb and added a swede chopped up with the carrots. It was delicious and so very popular with my family.
chris210's picture
10th Dec, 2010
I made this the other day. I loved it and thought it was a very easy traditional dish, made with pork rather than lamb because thats what we have. My girlfriend wasn't too hot on it, so probably not making it again, personal taste.
30th Sep, 2010
Few other things I forgot to mention, I didn't use the Bay Leaves, Rosemary for me is much better with Lamb,I didn't use Dripping, instead I used a little sunflower Oil and also used Chicken Stock Cubes. Serve with Crusty bread, Pickled Cabbage or Pickled Beetroot. Lamb Kidney's are like gold dust in Lancashire, my Butcher had a few so I used 4 as my son (and me) love them, so ask your Butcher a few days before you are making this meal if you require them.
30th Sep, 2010
This was a great dish and so easy to make. My wife does not always like Lamb, especially if it's a bit fatty so I trimmed all the Lamb to make it as lean as possible and it turned out a real treat. As a Lancastrian, Hotpot is not always that easy to make and the many various recipes used in Lancashire are bewildering (Oysters are used in some recipes) but this recipe was so easy and the results were fantastic, I added I tps of Rosemary and the use of the Kidney's clinched it for my son ! As an extra treat I usually grill 6 Lamb loin chops as a side dish which we use as finger food.....superb !
29th Sep, 2010
Very enjoyable winter meal. I didn't use dripping or butter, but olive oil. Next time I won't put in the kidneys as everybody picked those out. I will make it again, it's real comfort food.
17th Jul, 2010
I made this but felt the kidney overpowered the dish. I will make this again minus the kidneys.
20th Dec, 2009
I shall make this it sounds lovely but without the kidneys
14th Dec, 2009
I didnt use dripping or kidneys but used a drop red wine, it was gorgeous
17th Nov, 2009
Used home made chicken stock as no lamb stock available. Would not suggest you do this. Made the whole dish very chickeny(?). Not unpleasant but a bit strange!! Will definately try again though.


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