📝 About This Recipe
Originating from the industrial heart of Northern England, this iconic dish is a masterclass in slow-cooked simplicity and rustic elegance. Succulent chunks of lamb and earthy kidneys are braised in a rich, clear gravy, then topped with a shingled crown of golden, crispy sliced potatoes. It is a heartwarming, meat-forward bake that rewards patience with deep, savory flavors and a satisfying textural contrast between the tender meat and the crunchy potato topping.
🥗 Ingredients
The Meat
- 900 grams Lamb shoulder (trimmed and cut into 3cm chunks)
- 3-4 pieces Lamb kidneys (cleaned, cored, and chopped into small pieces)
- 2 tablespoons Plain flour (seasoned with salt and plenty of black pepper)
The Aromatics and Liquid
- 50 grams Unsalted butter (plus extra for dotting the top)
- 3 large Onions (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 500 ml Lamb stock (high quality, hot)
- 1 tablespoon Worcestershire sauce
- 2 sprigs Fresh thyme (leaves picked)
- 2 pieces Bay leaves
The Potato Topping
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2mm thick rounds)
- 1 teaspoon Sea salt (for seasoning the layers)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F/Gas Mark 3). This low temperature ensures the lamb becomes incredibly tender without boiling away the juices.
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2
Place the seasoned flour in a large bowl and toss the lamb chunks and kidneys until they are lightly and evenly coated. Shake off any excess flour.
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3
In a large, heavy-based flameproof casserole dish, melt half of the butter over a medium-high heat. Brown the lamb in batches until golden-brown on all sides, then remove to a plate.
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4
Add the remaining butter to the same pan and sauté the onions and carrots for about 8-10 minutes until the onions are soft and starting to turn translucent.
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5
Stir the browned meat and kidneys back into the pan with the vegetables. Add the thyme leaves and bay leaves, stirring to combine.
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6
Pour in the hot lamb stock and the Worcestershire sauce. Use a wooden spoon to scrape up any caramelized bits (fond) from the bottom of the pan—this is where the flavor lives.
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7
Bring the liquid to a gentle simmer, then turn off the heat. Taste the gravy and add more salt or pepper if needed.
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8
Arrange about one-third of the potato slices over the meat mixture in a rough layer. This layer will absorb the juices and soften beautifully.
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9
Arrange the remaining potato slices on top in a neat, overlapping spiral pattern (like roof tiles). This ensures the top gets maximum crispiness.
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10
Brush the top layer of potatoes with a little melted butter and sprinkle with sea salt.
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11
Cover the dish with a tight-fitting lid or a double layer of foil and bake in the center of the oven for 1.5 hours.
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12
Remove the lid, increase the oven temperature to 200°C (400°F), and bake for a further 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. This allows the sauce to thicken slightly and the flavors to settle.
💡 Chef's Tips
Always use a floury potato variety like King Edward or Maris Piper; waxy potatoes won't absorb the gravy or crisp as well. If you are squeamish about kidneys, you can omit them, but they provide the authentic 'earthy' depth characteristic of a true Lancashire hotpot. Don't rush the browning of the meat; that deep brown crust is essential for a dark, flavorful gravy. For the best results, use a mandoline to slice your potatoes to a uniform 2mm thickness for even cooking. If the potatoes aren't browning fast enough at the end, a quick 2-minute blast under the broiler (grill) will finish them off perfectly.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage or pickled beetroot for a sharp acidity that cuts through the rich lamb. Buttered leeks or steamed savoy cabbage make for a vibrant, seasonal green accompaniment. A piece of crusty bread is essential for mopping up every last drop of the savory lamb gravy. Pair with a robust English Ale or a glass of peppery Syrah to complement the gamey notes of the lamb.