Recipe: Lancashire Hotpot #3

Rating: 4 stars based on 1232 reviews


  • 2 large red onions, chopped
  • 3 medium carrots, chopped
  • 1 turnip, chopped
  • 900g/2lb best end of neck of lamb chops, or cubed leg of lamb
  • 1 bay leaf
  • salt and freshly ground black pepper
  • 8 x 2.5cm/1in thick slices black pudding
  • 900g/2lb potatoes, sliced into 5mm/¼in thick slices
  • 570ml/1 pint hot lamb stock
  • 55g/2oz butter, melted


  • Preheat the oven to 180C/350F/Gas 4.
  • Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper.
  • Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding.
  • Add the hot stock to the casserole and brush the potatoes with melted butter.
  • Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown.
  • Take the casserole dish to the table and serve.


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