Recipe: Lancashire Hotpot

Rating: 4.2 stars based on 1431 reviews


  • 100g dripping or butter
  • 900g stewing lamb, cut into large chunks
  • 3 lamb kidneys, sliced, fat removed
  • 2 medium onions, chopped
  • 4 carrots, peeled and sliced
  • 25g plain flour
  • 2 tsp Worcestershire sauce
  • 500ml lamb or chicken stock
  • 2 bay leaves
  • 900g potatoes, peeled and sliced


  • Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
  • Fry the onions and carrots in the pan with a little more dripping until golden.
  • Sprinkle the flour over, allow to cook for a couple of mins, add the Worcestershire sauce, pour in the stock, then bring to the boil.
  • In an oven-proof bowl layer the meat and bay leaves, then onions/carrots then more meat, etc..
  • Arrange the sliced potatoes on top then drizzle with a little more dripping or butter.
  • Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  • Remove the lid, brush the potatoes with a little more dripping or butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.


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