Traditional Lancashire hotpot (lamb hotpot)

Traditional Lancashire hotpot is the ultimate comfort food. Slow-cooked, oven-baked layers of succulent lamb, potatoes and onions, covered with a crispy potato topping. This lamb hotpot is one of my favourite casseroles.

Jump to:

• Origins of Lancashire hotpot
• What goes into a Lancashire hotpot?
• What you will need
• Instructions
• Lancashire hotpot FAQ
• Save for later
• Related recipes
• 📋The recipe

Origins of Lancashire hotpot

There is a good reason why some dishes stand the test of time. It's because they taste so good. And Lancashire hotpot (or lamb hotpot) is one of those dishes. Originating in the north-west of England, over 200 years ago, this traditional lamb casserole has been cooked in countless English kitchens over the years. It stands alongside Yorkshire meat and potato pie, Toad-in-the-hole and Cottage Pie as an example of the finest British homely cooking.

Unless you have tasted a Lancashire hotpot, you will find it hard to believe that such a delicious dish can come from so few ingredients. But believe me, it's true. There are no fancy herbs and spices in this dish, just plain wholesome cooking at its finest.

Earliest form of slow cooker

A Lancashire hotpot was probably the forerunner of one-pot meals and the earliest form of the slow cooker. During the Industrial Revolution, more and more women began working in the woollen mills. They needed an easy way to feed their family and they would take the prepared dish to the local baker on their way to work. He would put it in his oven (not every home had an oven in those days) and the women would pick it up again on their way home, wrapped in a blanket to keep it warm. Hence the term hotpot.

Another theory is that the dish was a 'hodge-podge' of ingredients, and over the years the term evolved to become hotpot.

What goes into a Lancashire hotpot?

A traditional Lancashire hotpot contains layers of lamb, potatoes, carrots and onions baked in a casserole dish. It is covered with seasoned stock before a final layer of potatoes is placed on top. The casserole is covered with a lid and placed in a medium oven to slow-cook for about 90 minutes before the lid is removed for the final 15 minutes. The juices from the lamb and stock soak into the underside of the potatoes, leaving them soft and creamy, while the top of the potatoes is crispy and golden.

Traditionally, Lancashire hotpot also contained lamb kidneys and oysters, but this is a matter of taste. Back in the day, oysters were a cheap way of bulking up meat, but as oysters became more popular and consequently more expensive, their use has died out.

This easy recipe requires no other embellishments. I can't think of anything nicer to come home to after a long day at the grindstone, than a piping hot dish of Lancashire hotpot. Just look at that succulent lamb underneath the creamy potatoes!

What you will need

Equipment

You will need a heavy casserole dish with a tightly fitting dish, such as a cast iron Dutch oven. What I like about a cast iron Dutch oven is the fact that the tightly fitting lid prevents liquid from evaporating during cooking, so your casseroles are practically guaranteed not to dry out.

You will also need a frying pan for browning the meat and a sharp knife and chopping board for preparing the vegetables.

Ingredients

**You can find the complete list of ingredients and full instructions for making this traditional Lancashire hotpot on the printable recipe card at the end of this post**

This recipe will easily feed 4 people.

Lancashire hotpot is a simple dish. You don't need many ingredients - lamb, potatoes, carrots and onions. And of course, you will need some stock and seasoning.

You don't need to be too precise with the measurements - ensure you have sufficient lamb for the number of people you will be serving and adjust the quantities for the potatoes and onions around this.

Lamb

Traditionally a hotpot was made with mutton, as this was a much cheaper cut than lamb. Nowadays, mutton is more difficult to get hold of, and it is more common to see lamb in a hotpot.

Lamb neck, shin or shoulder are the most commonly used cuts, as these benefit from the long, slow cooking time. That said, you can use the equivalent amount of your cut of choice. You can even make this with bone-in chump lamb chops.

If you enjoy lamb kidneys, by all means, add some. You will need one coarsely chopped kidney per person.

Lamb can be quite a fatty cut of meat, so I like to trim the visible fat off the meat before using it.

If you are using lamb which is still on the bone (ie chops or neck) you will need about 200g per person. If you are using boneless lamb (ie cubed from the shoulder) you will need about 150g per person.

Potatoes

You will need the same quantity of potatoes by weight as the lamb.

The potatoes have to be thinly sliced into approximately ½cm thick rounds. You could use a mandoline for this, or if you don't have one, a sharp knife will work just as well. Use nice big potatoes so that you get large slices - they are much easier to layer on top of the meat than small slices.

I find the best potatoes to use for a Lancashire hotpot are either King Edward or Maris Piper as they turn fluffy when cooked, and tend to absorb the flavours of the gravy better than a waxy potato.

Onions and carrots

You will need 1 large onion for every 450g (1 pound) of potatoes.

Slice the onion thinly as per the potatoes, using a mandoline or a sharp knife.

The carrots should be peeled and sliced into rounds. Allow one small to medium carrot per person (or about half a cup, sliced).

Other ingredients you will need

In addition to the main ingredients, you will need the following:

Lamb stock - If you don't have real lamb stock to hand you can make your own, using one stock cube per cup of boiling water. You will need sufficient stock to cover the meat and vegetables. If you can't get hold of a lamb stock cube, you can substitute this for a chicken or even vegetable stock cube.

Flour - To thicken the stock you will need 1 tablespoon of plain flour per cup of stock.

Worcestershire sauce and tomato paste - This is all you will need to add for extra flavour. You will need 2 tablespoons of Worcestershire sauce and 1 tablespoon of tomato paste per cup of stock. Make sure you use tomato paste, which is very highly concentrated - tomato ketchup won't give the same taste.

Sunflower oil - for browning the lamb before adding it to the hotpot. You can get away without browning the lamb, but this step does add extra flavour.

Salt and Pepper - This is for flavouring and is to your own taste. Each of the layers should be lightly seasoned with salt and pepper as the dish is assembled. This dish benefits from quite a lot of pepper.

Instructions

Be careful not to add too much salt at this stage. You have to season each layer as you assemble the dish so sprinkle lightly.

The timing depends on the cut of lamb you are using. To test that the lamb is tender enough, remove the casserole from the oven and take out a piece of lamb from beneath the potato. If it still seems a little tough, put the casserole back in the oven for a longer cooking time. The cut of lamb I used in this recipe was fall-apart tender after 90 minutes.

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Lancashire hotpot FAQ

Save for later

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Related recipes

Visit my soups, stews and casserole recipes page for more winter warmers. Here are a few you might enjoy:

📋The recipe

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