Lancashire hotpot is a classic north-west England recipe. This version, a delicious, slow-cooked lamb stew with layers of thinly sliced potatoes, is based on a recipe given to me by a dear friend from Garstang, Lancashire.
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- What is Lancashire hotpot?
- Ingredients you’ll need
- Equipment
- How to make Lancashire Hotpot
- How to assemble Lancashire hotpot
- What to serve with Lancashire hotpot
- Can I freeze Lancashire hotpot?
- What potatoes should I use for Lancashire hotpot?
- Lancashire Hotpot
- Pin this recipe for later!
- Other recipes you might like
What is Lancashire hotpot?
Lancashire hotpot is a traditional, British slow-cooked mutton or lamb stew originating from Lancashire, in the north-west of England. The name is derived from the words hotchpotch, referring to the fact that the stew consists of several ingredients.
The traditional Lancashire hotpot recipe used mutton which isn’t as easily obtainable these days, so I’ve used cubed lamb leg instead.
This recipe is an adaptation of one I was given by a friend who lives in Garstang, Lancashire.
Ingredients you’ll need
- 30 grams lard, dripping or butter
- 900 grams lamb or mutton, cut into bite-sized pieces
- 3 lamb kidneys, optional
- 4 brown onions
- 4 carrots
- 25 grams plain flour
- 500 ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 2 bay leaves
- 1.5 kg Albert Bartlett rooster potatoes
- salt & pepper to taste
Equipment
How to make Lancashire Hotpot
- Heat fat in a saute pan and brown the lamb meat and kidneys in batches.
- Saute the onions and carrots until they begin to soften.
- Sprinkle over the flour.
- Return meat to the pan, add the lamb stock and Worcestershire sauce and bring to a simmer.
- Line the base of a large, lidded casserole with thinly sliced Albert Bartlett potatoes and top with the lamb mixture.
- Add a thatched layer of Albert Bartlett potatoes, brush with fat and cook in the oven for 1.5 hours.
How to assemble Lancashire hotpot
- First, grease a large, shallow casserole dish with butter or dripping, and line the bottom with a layer of thinly sliced Albert Bartlett potatoes. Season well with salt and pepper.
- Next, spoon over the lamb and gravy stew. Season again with salt and pepper.
- Finish off with another layer of thinly sliced Albert Bartlett rooster potatoes. Make sure they overlap each other at the edges so they form a sort of thatched topping. Brush with a little melted lard, dripping or butter to help the top crisp up nicely.
What to serve with Lancashire hotpot
Traditionally, pickled beetroot or red cabbage was served with Lancashire hotpot. You could also serve it with some Lancashire cheese.
Can I freeze Lancashire hotpot?
Yes! To freeze, simply follow this recipe to the end of step 15, where it’s been baked in the oven for an hour with the lid on. Remove from the oven, cool and freeze.
To reheat, defrost overnight in the fridge and then bake for 30-40 minutes at 200 C/ 400 F until the potatoes are browned and crispy on top.
What potatoes should I use for Lancashire hotpot?
For the Lancashire hotpot, you want a variety of potatoes that will hold their shape during the slow cooking, be fluffy on the bottom of the top layer and deliciously crispy on the very top.
Rooster potatoes tick all those boxes. Perfect for boiling, baking, mashing or roasting, these versatile potatoes make for the ideal Lancashire hotpot topping.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Lancashire Hotpot
Ingredients
- 30 grams lard dripping or butter
- 900 grams lamb shoulder cubed
- 3 lamb's kidneys (optional)
- 4 brown onions
- 4 carrots
- 25 grams plain flour
- 500 ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves leaves only
- 2 bay leaves
- 1.5 kg rooster potatoes
- Shetland sea salt to taste
- freshly ground black pepper to taste
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Equipment
Instructions
- Preheat your oven to 170 C/ 150 C fan.
- Heat 30 grams lard, dripping or butter in a frying pan and brown 900 grams lamb shoulder, in batches. Remove from the pan.
- Core and finely chop 3 lamb's kidneys and brown all over. Set aside.
- Add 4 brown onions, sliced, to the pan (you might need to add a little more fat) and cook for a few minutes until they begin to soften.
- Add 4 carrots, peeled and sliced, and cook for another few minutes.
- Sprinkle over 25 grams plain flour, stir to combine and cook for another minute.
- Return the lamb and kidneys to the pan.
- Add 500 ml lamb stock and 1 tbsp Worcestershire sauce and bring to a simmer.
- Add 1 tbsp fresh thyme leaves and 2 bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.
- Wash and thinly slice 1.5 kg rooster potatoes into 2-3mm thickness. Leave them unpeeled if you wish.
- Grease a large, lidded casserole dish and arrange half of the potatoes on the bottom and sides. Season well with Shetland sea salt and freshly ground black pepper.
- Spoon in the lamb mixture.
- Arrange another layer of thinly sliced rooster potatoes over the top of the lamb mixture, making sure the potato slices overlap slightly in a thatched effect.
- Brush with a little melted lard, dripping or butter and season well.
- Bake in the centre of the oven for one hour, with the lid on.
- After one hour, turn the heat up to 200 °C/ 180 °C fan, remove the lid and bake for a further 30 minutes to allow the top layer of potatoes to crisp up.
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Nutrition
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Roast Lamb and Rosemary Pie
Amazing recipe….and so healthy too.Definitely giving it a try.
This looks amazing! My husband would eat all of this all by himself 🙂
This is comfort food at its finest! It will definitely be a winning meal in our house.
Oh this is the perfect soul-hugging comfort food for a weekend in! A bit like a shepherds pie, just way prettier!
I’ve never heard of this, but I’m sold! Those golden brown crispy potatoes are the cherry on top. This sounds delicious!