📝 About This Recipe
A true cornerstone of British comfort food, the Lancashire Hotpot is a slow-cooked masterpiece that dates back to the Industrial Revolution. This dish features tender chunks of lamb neck and earthy kidneys simmered in a light, savory gravy, all tucked beneath a signature 'shingled' roof of crisp, golden-brown sliced potatoes. It is a humble yet sophisticated one-pot meal that celebrates the beauty of patient cooking and high-quality local ingredients.
🥗 Ingredients
The Meat
- 800 grams Lamb neck fillets (cut into 3cm chunks; trim excess fat but keep some for flavor)
- 3-4 pieces Lamb kidneys (cleaned, cored, and chopped small (optional but traditional))
- 2 tablespoons All-purpose flour (seasoned with a pinch of salt and pepper)
The Base
- 50 grams Unsalted butter (split into two portions)
- 3 medium Yellow onions (thinly sliced)
- 2 large Carrots (peeled and sliced into thick rounds)
- 3 sprigs Fresh thyme (leaves stripped)
- 2 pieces Bay leaves (fresh or dried)
- 1 tablespoon Worcestershire sauce (for a deep umami kick)
- 500 ml Lamb stock (high quality, or chicken stock as a substitute)
The Potato Topping
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2-3mm thick rounds)
- 25 grams Melted butter (for brushing the top)
- to taste Sea salt and cracked black pepper
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F/Gas Mark 3). Position the rack in the middle of the oven.
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2
Toss the lamb chunks and chopped kidneys in the seasoned flour until lightly coated, shaking off any excess.
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3
In a large, heavy-based flameproof casserole dish (Dutch oven), melt half of the butter over medium-high heat. Brown the lamb in batches until golden on all sides, then remove to a plate.
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4
In the same pot, add the remaining butter and the sliced onions. Sauté for 8-10 minutes until soft and starting to caramelize slightly.
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5
Stir in the carrots, thyme leaves, and bay leaves, cooking for another 2 minutes to release the aromatics.
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6
Return the browned lamb and kidneys to the pot. Stir in the Worcestershire sauce and pour over the lamb stock.
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7
Season the liquid with salt and pepper, but be cautious as the stock will reduce. 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 a tight, overlapping spiral pattern (like roof shingles). Start from the edge and work your way to the center.
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9
Season the potato layer with salt and pepper, then brush generously with half of the melted butter.
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10
Cover the dish with a tight-fitting lid or a double layer of foil. Bake in the oven for 1.5 hours.
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11
After 1.5 hours, remove the lid. Brush the potatoes with the remaining melted butter. Increase the oven temperature to 200°C (400°F).
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12
Bake uncovered for a further 30-40 minutes until the potatoes are beautifully crisp and deep golden brown on the edges.
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13
Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken and the flavors to settle.
💡 Chef's Tips
Use lamb neck or shoulder as they have the right amount of fat to stay succulent during the long bake. Don't skip the kidneys; they provide the authentic, deep 'Old English' flavor profile that defines a real hotpot. Ensure your potato slices are uniform in thickness (use a mandoline if possible) so they cook and crisp evenly. If the sauce looks too thin at the end, you can slightly mash one or two of the potatoes from the edge into the gravy. For the best results, use a floury potato variety like King Edward to achieve that perfect contrast of fluffy interior and crisp top.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage or pickled beetroots for a sharp acidity that cuts through the rich lamb. Steamed seasonal greens, such as savoy cabbage or leeks, complement the earthy flavors perfectly. A glass of robust, peppery Syrah or a traditional British Ale pairs beautifully with the gamey notes of the lamb. Offer some crusty farmhouse bread on the side to mop up any remaining savory gravy.