• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Foodle Club

  • By Category
    • All Recipes
    • Bread and scones
    • Cakes, cookies and desserts
    • Curry Recipes
    • How to …..
    • Main Meals
    • Picnics and Barbeques
    • Sauces, dips and marinades
    • Savoury Treats
    • Sides and salads
    • Collections
  • By Ingredient
    • Beef
    • Cheese
    • Chicken
    • Fish and Seafood
    • Lamb
    • Mushrooms
    • Pasta
    • Pork
    • Recipes using vegetables
  • By Cuisine
    • British
    • South African
    • Asian inspired
    • Italian inspired
    • German inspired
  • The Calculator
  • Free stuff
  • Meet Us
    • Privacy Policy
    • Disclaimer
Home » Main Meals » Traditional Lancashire Hotpot (lamb hotpot)

Traditional Lancashire Hotpot (lamb hotpot)

Author: VJ Published : January 2020 Updated : February 2023 / 2 people have commented

Recipe
  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

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.

A casserole dish with lamb hotpot covered with browned sliced potatoes.

**As an Amazon affiliate, I earn from qualifying purchases.**

Table Of Contents
  1. Origins of Lancashire hotpot
  2. What goes into a Lancashire hotpot?
  3. What you will need
  4. What to do
  5. Lancashire hotpot FAQ
  6. Save for later
  7. Other recipes
  8. Recipe – Traditional Lancashire hotpot (lamb hotpot)
  9. Traditional Lancashire Hotpot (lamb hotpot)

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 lamb casserole has been cooked in countless English kitchens over the years. It stands along side 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 out of so few ingredients. But believe me, it’s true. There are no fancy herbs and spices in this dish, jut 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 had begun working in the woollen mills. They needed a 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.

Lancashire hotpot covered with browned sliced potatoes.

What goes into a Lancashire hotpot?

A 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 the 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!

Close up of a lancashire hotpot showing the lamb under the potatoes.

What you will need

Equipment

You will need a heavy casserole dish with a tightly fitting dish, like this cast iron Dutch oven. You can get them in varying sizes depending on the size of your family. What I like about using these is the fact that the tightly fitting lid prevents liquid evapourating 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 a 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 – just 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.

Ingredients for lancashire hotpot.
Ingredients for making a Lancashire hotpot:

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 that 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 1/2cm 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

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.

Carrots

Finally you will need some carrots, 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 just cover the meat and vegetables. If you can’t get hold of a lamb stock cube, you can substitute this for a beef 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.

Oil

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.

What to do

Pieces of lamb browning in a frying pan.

Heat the oil in a frying pan and brown it on both sides.

Sliced potatoes, carrots and onions on the base of a casserole dish.

Arrange a layer of potatoes on the bottom of your casserole dish. This will prevent the meat from sticking to the dish.

Arrange half of the carrots and onions over the potatoes.

Season the layer of vegetables lightly with salt and pepper.

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.

Sliced potatoes, carrots, onions and lamb in a casserole dish.

Arrange the browned lamb over the vegetables and then cover with the remaining onions and carrots.

Season this layer lightly with salt and pepper.

A layer of potatoes arranged on the Lancashire hotpot.

Mix the worcestershire sauce, tomato paste and flour with the stock and pour it over the meat and vegetables.

Arrange a layer of potatoes on top. Let them overlap one another, a bit like scales on a fish.

A dish of lancashire hotpot before the potatoes have been browned.

Cover the casserole dish with a lid and place it in a preheated oven (175C / 350F) for 90 minutes.

A dish of lancashire hotpot after the potatoes have been browned.

Remove the lid and leave the casserole in the oven for a further 10 to 15 minutes to brown and crisp the potatoes.

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.

If you’d like to be notified of any new recipes, why not subscribe to my newsletter. As a thank-you gift, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

Lancashire hotpot FAQ

What can I serve with Lancashire hotpot?

I like to serve this dish with a side of vegetables. Peas go well, as do sweet potatoes or yams. A side helping of broccoli or brussels sprouts also makes a tasty accompaniment.

Can I add other vegetables to a Lancashire hotpot?

Yes, you can add additional vegetables to it. I wouldn’t swap out the potatoes or onions as these are basic ingredients. Buy you could add slices of sweet potato, swedes and/or parsnips.
Some people like to add mushrooms. I think these would go very well, especially if you are including lamb kidneys.

Can I use a different meat for Lancashire hotpot?

Yes, you can use beef instead of lamb. Stewing beef is ideally suited to slow cooking so you can substitute stewing beef for lamb. Cooking times will remain the same.

Can I make this dish in advance?

Yes, you can do one of two things.
1. Assemble the dish, and pour over the stock. But do not add the potatoes to the top or you will find they turn black on standing. Cover with a lid and leave in the fridge for up to 3 days. When you are ready to make it, just add the potato topping and bake in the oven as per the recipe.
2. Assemble the dish, pour over the stock and cover with the potatoes. Bake in the oven until the dish is cooked but omit the final step of browning the potatoes. Allow to cool, cover with a lid and leave in the fridge for up to 3 days. When you are ready to make it, just place the uncovered dish in a hot oven until the dish is heated through and the potatoes are crisp and golden.

Can I freeze Lancashire hotpot?

Lamb, potatoes and onions all freeze very well. Just transfer any leftovers from the casserole dish into a plastic container and store in the freezer for up to 4 months.
To use, defrost in the fridge and then re-heat either in the microwave, or in a saucepan on the stovetop.
You can also freeze the dish once you have cooked it (as far as point 2 in the above section “Can I make this dish in advance“). Just wrap the cooled dish in a layer of tinfoil, cover with clingfilm and freeze for up to 3 months.
When you are ready to use it, remove from the freezer and allow to defrost overnight in the fridge. Then place the defrosted, uncovered dish in a hot oven until the dish is heated through and the potatoes are crisp and golden.

Save for later

If you would like to make this Lancashire hotpot, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.

Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

Other recipes

You may also like these other warming winter dishes:

  • Hungarian Goulash – served with homemade spaetzle – a delicious beef stew liberally flavoured with paprika.
  • Winter soup – with crusty homemade bread – made in a pressure cooker with shin beef, vegetables and dried soup mix.
  • One pan pasta – beef mince, vegetables and pasta combined with grated cheese and all made in one pan.
  • Meat and potato pie with mushy peas – a traditional British dish of meat and potatoes with a soft suet pastry.
  • Hearty beef casserole with suet dumplings – slow cooked beef with fluffy dumplings – the ultimate in comfort food.

Recipe – Traditional Lancashire hotpot (lamb hotpot)

Close up of a lancashire hotpot showing the lamb under the potatoes.

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.
Recipe by: Veronica
Main Course
British
Calories 914
Prep 15 minutes
Cook 1 hour 45 minutes
Total Time 2 hours
Servings: 4 people
Print Pin Comment Bookmark Saved!
Prevent your screen from going dark
5 from 3 votes

(Click the stars to rate this recipe)

Equipment

  • Dutch oven
  • Sharp knife or Mandoline
  • Measuring jug

Ingredients

  • 2 lb / 900 grams lamb
  • 2 lb / 900 grams potatoes peeled and sliced
  • 2 medium onions peeled and sliced
  • 2 medium carrots peeled and cut into rings
  • 2 cups lamb, beef or vegetable stock use 2 stock cubes dissolved in boiling water if you don't have fresh stock
  • 2 tablespoons flour mixed with a little water
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons sunflower (or other neutral flavoured oil)
  • Salt and pepper to taste

Instructions

  • Pre-heat the oven to 175°C/350°F
  • Peel and slice the potatoes, carrots and onions
    2 lb / 900 grams potatoes, 2 medium onions, 2 medium carrots
  • Place a layer of potatoes in a casserole dish and top with half the onions and add the carrots. Season lightly with salt and pepper.
    Salt and pepper
  • Trim most of the visible fat from the lamb and discard.
    2 lb / 900 grams lamb
  • Heat the oil in a separate pan and fry the pieces of lamb until they are nicely browned on all sides.
    2 tablespoons sunflower (or other neutral flavoured oil)
  • Arrange the browned lamb over the vegetables and cover with the remaining carrots and onions. Season lightly with salt and pepper.
  • Dissolve the stock cubes in boiling water.
    2 cups lamb, beef or vegetable stock
  • Add the worcestershire sauce and the tomato paste to the stock and mix.
    3 tablespoons Worcestershire sauce, 2 tablespoons tomato paste
  • Mix the flour to a paste with a little cold water and mix into the stock.
    2 tablespoons flour
  • Pour the stock over the meat until it just covers the ingredients.
  • Arrange a layer of potatoes on top of the meat, overlapping them slightly like fish-scales. Sprinkle lightly with salt and pepper.
  • Cover the casserole dish with a lid and place in the pre-heated oven and bake for 90 minutes.
  • Remove the dish from the oven and test the meat for doneness. If the meat is still a bit tough, cover and return to the oven for another few minutes until the meat is done.
  • Remove the lid from the casserole dish and replace in the oven. Leave for 10 to 15 minutes until the potatoes start to crisp and turn golden brown.

Notes

You can use any cut of lamb.  I have made this successfully with both stewing lamb and lamb chops.
Trim any visible fat off the meat before cooking.
You can add 1 chopped lamb kidney per person with the meat if you enjoy kidneys.
Go easy when seasoning the layers.  You don’t want to over-salt the dish.  A light sprinkling should be sufficient.  
Make sure you place a layer of potato into the casserole dish as the first layer.  This will prevent the meat from sticking to the base of the casserole dish.

Nutrition

Calories – 914kcal | Carbohydrates – 55.7g | Protein – 43.9g | Fat – 56.7g | Saturated Fat – 23.6g | Cholesterol – 159mg | Sodium – 759mg | Potassium – 1263mg | Fiber – 8.5g | Sugar – 13.2g | Calcium – 90mg | Iron – 6mg

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
Tried this recipe?If you made this recipe I’d love it if you could leave me a comment and let me know how it went!
Share on Facebook Share on Twitter

If you made this recipe and enjoyed it, I’d love it if you could give me a star rating in the comments below. And if you’d like to get in touch, you can email me at [email protected]. I’d love to hear from you. And don’t forget to subscribe to my mailing list so you can grab yourself a copy of my FREE COOKBOOK!

If you’d like to continue browsing, just click on this link to all my recipes.

  • Pinterest
  • Facebook
  • Yummly
  • Twitter
  • Whatsapp

Filed Under: All Recipes, Main Meals

About VJ

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Previous Post: « Lemonade Scones – with only 3 ingredients
Next Post: Bologese Sausage Rolls (with leftover bolognese mince) »

Reader Interactions

Comments

  1. Monica

    20 January 2020 at 8:36 am

    5 stars
    I made this last night and used double the ingredients with the intention of freezing half. My husband enjoyed it so much he had 3 helpings! So no leftovers.
    I used diced lamb instead of chops and added sliced carrots but it was a winner!!

    Reply
    • VJ

      20 January 2020 at 10:00 am

      Oh good, I’m so pleased you enjoyed it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to the Foodle Club

Hi, I'm VJ. Welcome to my little kitchen. Step inside and browse my collection of recipes collected over the years. More →

Lets Connect

  • Facebook
  • Pinterest
  • Twitter


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time.

Most popular recipes

Sliced silverside on a plate with carrots and potatoes.

Slow-cooker beef silverside

A slice of pineapple coconut cake.

Easy pineapple coconut cake with crushed pineapple

A homemade fishcake cut in half to show the inside.

Easy homemade fish cakes with a crispy coating

A scone covered in strawberry jam in front of a pile of scones.

Quick and easy homemade scones – only 4 ingredients

A wire basket of crispy fries.

Crispy French fries – with a spicy coating

A bowl of white rice with a pair of chopsticks.

How to cook rice in the Microwave

Footer


See my Privacy Policy and Disclaimer

By subscribing you consent to receiving the Foodle Club newsletter. You can unsubscribe at any time but the books will still be yours to keep.

In my previous life, I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, and you'll probably find a little South African influence creeping in due to the many years I spent there.

Copyright © 2023 Foodleclub.com