Recipe byThe ZestyPlate Kitchen
Tender lamb and kidney slow-braised with onions and carrots beneath a crisp, golden layer of sliced potatoes. A timeless British one-pot.
Lancashire hotpot is honest northern cooking: lamb and onions braised slowly under a lid of sliced potatoes that crisp up golden in the oven. It was built for working households, the sort of dish you assemble and leave to look after itself. The crisp potato top over soft, gravy-rich lamb is what makes it.
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Prep 30 min
Cook 105 min
Total 135 min
Medium
Scale:
- 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
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 to 8 minutes until golden.
Tips from the ZestyPlate Kitchen
- Brown the lamb in batches rather than crowding the pan, which gives you a richer gravy.
- Lay the potato slices in neat overlapping rings so they crisp at the same rate.
- A brush of melted butter or dripping over the potatoes helps them turn golden.
- Take the lid off for the last stretch, or slide it under the grill, to brown the top.
Frequently Asked Questions
Shoulder or neck, such as middle neck or chump chops, is traditional. These well-marbled cuts soften beautifully over the long, slow cook.
Kidneys are traditional and add real depth, but you can leave them out and make up the difference with a little extra lamb.
Yes, it reheats well. To bring the topping back to life, warm it uncovered or pop it under the grill to re-crisp the potatoes.
Finish the cook with the lid off and brush the potatoes with fat, then give them a blast under a hot grill or in the oven for a crisp top.
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