📝 About This Recipe
Hailing from the industrial heart of Northern England, the Lancashire Hotpot is a timeless masterpiece of simplicity and comfort. This dish features succulent chunks of lamb neck and earthy kidneys slow-cooked under a shingled roof of golden, butter-brushed potatoes that soak up the rich, savory juices. It is a soul-warming one-pot wonder that perfectly balances tender meat with a satisfyingly crisp topping, representing the very best of British heritage cooking.
🥗 Ingredients
The Meat
- 900 grams Lamb neck fillets (cut into 3cm chunks)
- 3 pieces Lamb kidneys (cleaned, cored, and chopped small (optional but authentic))
- 2 tablespoons All-purpose flour (seasoned with salt and pepper)
- 2 tablespoons Dripping or Vegetable oil (for browning the meat)
The Base
- 3 large Yellow onions (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 sprigs Fresh Thyme (leaves picked)
- 2 pieces Bay leaves (dried or fresh)
- 1 tablespoon Worcestershire sauce (for deep umami flavor)
- 500 ml Lamb stock (high quality, hot)
The Potato Topping
- 1 kg King Edward or Maris Piper potatoes (peeled and sliced into 2-3mm rounds)
- 50 grams Unsalted butter (melted)
- 1 pinch Sea salt and cracked black pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven to 160°C (325°F/Gas Mark 3). Position the rack in the center of the oven.
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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 casserole dish or Dutch oven, heat one tablespoon of dripping or oil 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 pan, add the remaining oil if needed and sauté the sliced onions and carrots for about 8-10 minutes until the onions are soft and starting to caramelize.
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5
Stir the browned meat and any resting juices back into the pan with the vegetables.
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6
Add the thyme leaves, bay leaves, and Worcestershire sauce. Pour in the hot lamb stock, stirring gently to scrape up any flavorful bits from the bottom of the pan.
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7
Taste the liquid and adjust seasoning with salt and pepper. Bring to a gentle simmer, then remove from heat.
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8
Arrange the potato slices on top of the meat mixture in overlapping concentric circles, like scales on a fish, until the meat is completely covered.
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9
Brush the top layer of potatoes generously with half of the melted butter and sprinkle with a little extra sea salt.
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10
Cover the dish with a tight-fitting lid or a double layer of foil and bake in the oven for 1 hour and 30 minutes.
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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 a further 30-40 minutes until the potatoes are beautifully golden brown and crisp at the edges, and the meat is fork-tender.
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13
Allow the hotpot to rest for 10 minutes before serving to let the sauce thicken slightly.
💡 Chef's Tips
Use lamb neck or shoulder; these cuts have enough fat to stay moist during the long braise. Don't skip browning the meat—it’s essential for a deep, rich gravy color and flavor. Slice your potatoes evenly using a mandoline if possible to ensure they cook at the same rate. If the stock doesn't quite reach the bottom of the potato layer, add a splash more water; the bottom of the potatoes should steam while the tops crisp. Authentic Lancashire hotpots often include oysters (historical) or kidneys; the kidneys add a unique depth of flavor that defines the dish.
🍽️ Serving Suggestions
Serve with a side of pickled red cabbage or pickled beetroots for a sharp acidity that cuts through the rich lamb. Steam some seasonal greens like savoy cabbage or leeks with a knob of butter. A thick slice of crusty farmhouse bread is perfect for mopping up the leftover gravy. Pair with a robust British Ale or a glass of medium-bodied red wine like a Malbec. For dessert, follow with a traditional fruit crumble and custard.