Lancashire Hotpot (Slow-cooked lamb topped with slices of crisp, golden potato)

Photography: Michael Hart

Slow-cooked lamb topped with slices of crisp, golden potato – no wonder this recipe has gone down in the history books as a classic.

  • Prep time 20 minutes
  • Cooking time 2 hours & 30 minutes
  • Portion size 4 servings



Preheat the oven to 180°C (350°F).

Heat 1 tbsp oil in a large frying pan and brown the lamb in batches over high heat. Remove and place in a large shallow casserole dish. Add the kidneys to the pan, quickly brown them, then add to the lamb.

Heat the remaining 1 tbsp oil in the pan, then fry the onions over low heat for 10 minutes, until golden brown. Stir in the flour, then add the stock and Worcestershire sauce, and bring to the boil, stirring. Season to taste with salt and freshly ground black pepper. Add the bay leaf and thyme, then pour into the casserole dish over the lamb.

Arrange the potato slices on top of the meat and brush with the melted butter. Cover with a tight-fitting lid and cook in the oven for 1 1⁄2 hours. Remove the lid and cook for a further 35 minutes, until the potatoes are golden and crisp. Great with steamed green vegetables.


Top tip

Sprinkle grated cheese over the potatoes for the last 35 minutes of cooking.




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Lancashire Hotpot