British·non-vegetarian·medium

Lancashire hotpot

Name: Lancashire hotpot
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: British
Ingredients: 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

The Lancashire hotpot is a classic British stew layered with tender lamb and kidneys, slow-cooked until the flavors meld into a rich, savory depth. The dish balances hearty meat with sweet, caramelized onions and a golden crust of crisp potatoes, offering a satisfying contrast of textures. Worth making for its deep, umami-rich broth and the way it transforms simple ingredients into something deeply comforting. Generations have relied on this dish for its unmatched warmth and simplicity.

150 min(prep 30 + cook 120)

4 servings

450 kcal

4.5

Ingredients

Nutrition

450 kcalper serving

Protein35g34%

Carbs40g39%

Fat20g19%

Fiber5g5%

Sugar3g3%

Directions

1
Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
2
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
3
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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