📝 About This Recipe
Hailing from the industrial heart of Northern England, this quintessential Lancashire Hotpot is the ultimate slow-cooked comfort. Tender chunks of lamb and aromatic kidneys are nestled beneath a golden shingled roof of sliced potatoes, creating a harmony of rich, savory gravy and buttery crunch. It is a timeless masterpiece of simplicity, designed to warm the soul on a damp British afternoon.
🥗 Ingredients
The Meat
- 900 grams Lamb shoulder (trimmed and cut into 3cm chunks)
- 3-4 pieces Lamb kidneys (cleaned, cored, and chopped small (optional but traditional))
- 2 tablespoons Plain flour (seasoned with salt and pepper)
- 2 tablespoons Dripping or Vegetable Oil (for searing)
The Aromatics and Liquid
- 3 large Onions (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 500 ml Lamb stock (high quality or homemade)
- 1 tablespoon Worcestershire sauce (for deep umami flavor)
- 2 sprigs Fresh Thyme (leaves stripped)
- 2 pieces Bay leaves
The Potato Topping
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2mm 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 (320°F/Gas Mark 3). This low temperature is key to tenderizing the lamb.
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2
Toss the lamb chunks and kidneys in the seasoned flour until lightly coated, shaking off any excess.
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3
In a large, heavy-based ovenproof casserole dish (Dutch oven), heat half the dripping or oil over medium-high heat.
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4
Brown the lamb in batches until deeply caramelized on all sides. Remove the meat and set aside on a plate.
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5
In the same pan, add the remaining oil and sauté the sliced onions and carrots for 8-10 minutes until the onions are soft and translucent.
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6
Stir in the thyme leaves and return the browned meat to the pan, mixing well with the vegetables.
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7
Pour in the lamb stock and Worcestershire sauce. Add the bay leaves. Bring to a gentle simmer, then turn off the heat.
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8
Arrange the sliced potatoes on top of the meat mixture in overlapping concentric circles, like scales on a fish.
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9
Brush the top layer of potatoes generously with half of the melted butter and season with a pinch of sea salt.
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10
Cover the dish with a tight-fitting lid or a double layer of foil and place in the oven for 1.5 hours.
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11
Remove the lid, brush the potatoes with the remaining melted butter, and increase the oven temperature to 200°C (400°F).
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12
Bake uncovered for another 30-40 minutes until the potatoes are golden brown and the edges are delightfully crisp.
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13
Remove from the oven and let it rest for 10 minutes before serving to allow the gravy to thicken slightly.
💡 Chef's Tips
Use a floury potato variety like Maris Piper or King Edward for the best texture; they absorb the juices while staying crisp on top. Don't skip browning the meat; that deep brown crust provides the essential 'fond' that flavors the entire gravy. If you find the kidneys too strong, you can omit them, though they add a traditional earthy depth to the dish. Try to slice your potatoes uniformly using a mandoline to ensure they cook at the same rate. If the potatoes aren't browning enough at the end, give them a quick flash under the broiler (grill) for 2-3 minutes.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage—the acidity perfectly cuts through the richness of the lamb. Steamed seasonal greens like kale or savoy cabbage with a knob of butter make an excellent accompaniment. A crusty piece of sourdough bread is perfect for mopping up every last drop of the savory gravy. Pair with a robust British Ale or a medium-bodied red wine like a Rioja. For a truly authentic experience, serve in deep warmed bowls.