British
Lancashire Hotpot
A traditional northern English hotpot of lamb, onions and sliced potatoes baked slowly until the meat is tender and the potato topping is crisp and golden. Serve it simply, as it would be in Lancashire, with pickled red cabbage alongside.
Ingredients
- lamb neck fillet or shoulder, trimmed and cut into chunky pieces350g
- lamb kidney, trimmed, cored and sliced1
- plain flour1 tbsp
- beef dripping or lard1 tbsp
- onions, thinly sliced2 medium
- potatoes, peeled and thinly sliced500g
- lamb or beef stock, hot300ml
- bay leaf1
- fresh thyme2 sprigs
- butter, melted20g
- salt1/2 tsp
- black pepper1/2 tsp
- pickled red cabbage, to serve2 portions
Method
- Preheat the oven to 160°C fan or 180°C conventional.
- Season the flour with salt and pepper, then toss the lamb and kidney slices in it until lightly coated.
- Heat the dripping in a heavy frying pan and brown the lamb and kidney in batches, then transfer them to a small ovenproof casserole dish.
- Add the sliced onions to the same pan and cook for 5 minutes, stirring up the browned bits, until softened but not coloured.
- Layer the onions over the lamb, tuck in the bay leaf and thyme, and pour over enough hot stock to just come level with the meat and onions.
- Arrange the potato slices neatly over the top in overlapping layers, seasoning lightly between layers.
- Brush the potatoes with melted butter and cover the dish tightly with a lid or foil.
- Bake for 1 hour 30 minutes, until the lamb is nearly tender.
- Remove the lid or foil, increase the oven to 200°C fan or 220°C conventional, and bake for 30 to 40 minutes more until the potatoes are crisp-edged and golden.
- Rest the hotpot for 10 minutes, discard the bay leaf and thyme stalks, and serve with pickled red cabbage.
Common questions
Can I substitute a different cut of lamb for Lancashire hotpot?
Yes. Shoulder is the best swap for neck fillet because it stays tender after long baking. Avoid lean loin or leg pieces; they can dry out. If using kidney, lamb is traditional, but you can leave it out if you prefer.
How long does Lancashire hotpot need to cook?
Bake covered for about 1 hour 30 minutes at 160°C fan or 180°C conventional, until the lamb is nearly tender, then uncover and brown the potatoes for about 30 minutes at 200°C fan or 220°C conventional.
What are the most common mistakes when making hotpot?
The biggest mistakes are overbrowning the onions, using too little stock, and slicing the potatoes too thick. Also avoid packing the pot too tightly or uncovering too early, or the meat may dry out before it becomes tender.
How should I store and reheat Lancashire hotpot?
Cool quickly, cover, and refrigerate within 2 hours. It will keep for up to 3 days. Reheat covered in the oven at 160°C until piping hot throughout, adding a splash of stock if it looks dry. It also freezes well.
What should I serve with Lancashire hotpot?
Pickled red cabbage is the classic side because it cuts through the richness. You could also serve buttered peas, steamed greens, or mustard on the side. It’s a filling dish, so you usually only need a simple vegetable accompaniment.