Lancashire hotpot — tender lamb and kidney slow-braised with onions and carrots beneath a crisp, golden layer of sliced potatoes. A timeless British classic.
Lancashire hotpot is the ultimate British one-pot — tender lamb and onions slow-braised under a crown of sliced potatoes that turn golden and crisp on top. It's humble, hearty, set-and-forget comfort food born in the North of England. The crispy potato lid over melting lamb is pure cosy perfection.
Prep 30 min
Cook 105 min
Total 135 min
Medium
- 100g Butter
- 900g Lamb
- 3 Lamb Kidney
- 2 medium Onions
- 4 sliced Carrots
- 25g Plain Flour
- 2 tsp Worcestershire Sauce
- 500ml Chicken Stock
- 2 Bay Leaves
- 900g Potatoes
Video
Preparation
- Heat the oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, and bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top and drizzle with a little more dripping.
- Cover and place in the oven for about 1½ hours, until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown them, or finish under the grill for 5–8 minutes until golden.
Tips from the ZestyPlate Kitchen
- Brown the lamb in batches for the deepest flavour and a richer gravy.
- Overlap the potato slices neatly on top so they crisp evenly.
- Brush the potatoes with butter or dripping for a golden, crisp finish.
- Finish uncovered, or under the grill, to brown the potato topping at the end.
Frequently Asked Questions
Lamb shoulder or neck (middle neck or chump chops) is traditional — well-marbled cuts that become tender over the long, slow cook.
Kidneys are traditional and add depth, but you can leave them out and use a little more lamb if you prefer.
Yes — it reheats well. For the crispest topping, you can reheat it uncovered or briefly under the grill to re-crisp the potatoes.
Finish the cook with the lid off and brush the potatoes with fat, then brown under a hot grill or oven for a crisp top.
