📝 About This Recipe
A cornerstone of Northern English soul food, the Lancashire Hotpot is a masterclass in slow-cooked simplicity, originally developed to sustain cotton mill workers. This dish features succulent chunks of lamb neck and kidneys braised in a rich, clear gravy, topped with a signature 'shingled' layer of golden, butter-brushed potatoes. It is a heartwarming, one-pot marvel that transforms humble ingredients into a sophisticated symphony of textures and deep, savory flavors.
🥗 Ingredients
The Meat
- 900 grams Lamb neck fillets (cut into 3cm chunks)
- 3-4 pieces Lamb kidneys (cleaned, cored, and chopped into small pieces)
- 2 tablespoons All-purpose flour (seasoned with salt and pepper for dredging)
The Aromatics & Base
- 2 tablespoons Dripping or Vegetable Oil (beef dripping is traditional for extra flavor)
- 3 large Yellow onions (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 sprigs Fresh Thyme (leaves stripped)
- 2 pieces Bay leaves
- 1 tablespoon Worcestershire sauce (adds essential umami depth)
- 500 ml Lamb stock (high quality or homemade)
The Topping
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2-3mm thick rounds)
- 50 grams Unsalted butter (melted)
- to taste Sea salt and black pepper
👨🍳 Instructions
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1
Preheat your oven to 160°C (325°F/Gas Mark 3). This low temperature ensures the lamb becomes incredibly tender without boiling away the juices.
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2
Toss the lamb chunks and kidneys in the seasoned flour until lightly coated, shaking off any excess. This helps thicken the gravy naturally as it cooks.
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3
Heat half the dripping or oil in a large, heavy-based ovenproof casserole dish (Dutch oven) over medium-high heat. Brown the lamb in batches until well-colored on all sides, then remove to a plate.
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4
In the same pan, add the remaining oil if needed and sauté the sliced onions and carrots for 8-10 minutes until the onions are soft and starting to turn golden brown.
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5
Deglaze the pan by pouring in a splash of the lamb stock, scraping up all the caramelized brown bits (the fond) from the bottom with a wooden spoon.
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6
Return the browned lamb and kidneys to the pot. Stir in the thyme leaves, bay leaves, and Worcestershire sauce. Season generously with black pepper and a little salt.
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7
Pour in the remaining lamb stock. The liquid should just barely cover the meat; you don't want it swimming, as the potatoes will release some moisture too.
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8
Arrange a third of the sliced potatoes over the meat mixture in a rough layer. This layer will partially break down and thicken the sauce.
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9
Carefully arrange the remaining potato slices on top in a neat, overlapping spiral pattern (like roof shingles or fish scales). Start from the outside and work your way in.
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10
Brush the top layer of potatoes generously with the melted butter and sprinkle with a final pinch of sea salt.
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11
Cover the dish with a tight-fitting lid or a piece of foil and bake in the center of the oven for 2 hours.
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12
Remove the lid and increase the oven temperature to 200°C (400°F). Bake for another 30 minutes until the potatoes are golden brown and crisp around the edges.
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13
Remove from the oven and let the dish rest for 10 minutes before serving. This allows the gravy to settle and the flavors to fully meld.
💡 Chef's Tips
Always use lamb neck or shoulder; these cuts have enough fat and connective tissue to stay moist during the long braise. Don't skip the kidneys! Even if you aren't a fan of offal, they dissolve into the sauce providing a deep, authentic 'meatiness' that defines a true hotpot. Slice your potatoes evenly using a mandoline if possible to ensure they cook at the same rate. If the potatoes aren't browning enough at the end, flash them under a hot broiler (grill) for 2-3 minutes, but watch them like a hawk to prevent burning. Try to use a heavy cast-iron pot which distributes heat evenly and prevents the bottom from scorching.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage or pickled beetroots; the acidity cuts through the richness of the lamb perfectly. A side of buttery mashed peas or steamed seasonal greens like kale or savoy cabbage adds a fresh element. Pair with a robust British Ale or a glass of medium-bodied red wine like a Malbec or Syrah. For the ultimate comfort meal, serve with a thick slice of crusty farmhouse bread to mop up the remaining gravy.