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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ckeatinge
10th Jan, 2009
4.05
I omitted the kidneys (forgot to buy), replaced 100ml of stock with white wine, and added rosemary. Good flavours, but needed a lot more cooking time - I put a second one made for the freezer back in the oven for a further hour.
prusue
8th Jan, 2009
Sounds wonderful so will be making shortly. Won't make any changes except for cooking in slow cooker.
callysmith
8th Jan, 2009
I'm going to try this with my slow cooker, its one that can go on the hob 1st, then I will spoon it out and grill for the end bit, might save on the fuel bill!
aclarke19
8th Jan, 2009
5.05
Lovely - although I left out the kidneys. All the family loved it, even my picky 4 year old!
53katiem
8th Jan, 2009
I'm going to make this hot pot but can it be cooked on a hob instead of in the oven as like everyone else just now I am looking for ways to cut down on fuel costs?
matsah
8th Jan, 2009
Instead of using kidney I used black pudding it gives a lovely taste, I also left out the bay leaf & added rosemary & thyme instead....really tasty!
joanianson
7th Jan, 2009
Looks good. Will certainly make it. However, I will make a couple of changes. I will use sunflower spread instead of dripping or butter and, as I don't care for kidney will try adding a little bacon or a chorizo.

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