Any dish that still remains popular nearly 200 years after it's creation is going to be a damn good meal. I grew up in the North of England, so this Traditional Lancashire Hotpot is one of my staple dinners!
Lancashire Hotpot is thought to have originated during the cotton industry in the 19th century. It's a simple meal that would have been left to cook slowly all day, ready for the hungry cotton workers at the end of their shift. It was probably more likely to have contained mutton in those days, and would invariably have been left to cook with a lamb bone still in the dish - for added flavour. The meat was often bulked out more with oysters - which were very cheap in the 19th century.
Not sure I fancy recreating the oyster version (only tried oysters once and it was not a pleasent experience).
There are a few variations out there: some made without stock, some with carrots, some with oysters and/or kidneys. However, nearly every recipe does agree that this is a dish made with lamb, butter, onions and layers of potatoes.
I've eaten and made this absolutely loads of times. You can't beat the flavours of that juicy lamb, especially with a nice spoonful of mint sauce.
My version has carrots in - I love the way they absorb all the flavour, plus it means I only need to serve one other side of veg with it. It also has a meaty gravy that's been thickened slightly due to the addition of flour in the early stages of the recipe.
We start by frying off some diced lamb in a hot pan. Remove the lamb, then soften the onions in the same pan and add the lamb back in. Stir in flour, then pour in stock. Add a couple of bay leaves, a good sprinkling of salt and pepper and a good splash of Worcestershire sauce. Cover and place in the oven for 30 minutes.
Transfer the pan contents to a casserole dish and stir in chopped carrots. Then top with thinly slices potatoes. Brush on a little melted butter and sprinkle on some dried thyme. Cover and place in the oven for 1 hour.
Remove the lid, knock up the heat and cook for a further 30 minutes until those potatoes are lovely and golden.
The potatoes are sliced thinly and cover the whole dish, overlapping each other - which results in the potatoes on top being lovely and crisp, whilst the parts of the potatoes underneath are soft and tender.
You can use a mandolin to cut the potatoes if you like. I have got one, but I still usually cut the potatoes for this using a sharp knife - since it's only a few potatoes.
Mandolins are great for dauphinoise and coleslaw, but I only use mine when I'm cutting large quantities of veg. Even using the guard, the blade on that thing gives me the heeby jeebies.
You want the potatoes to be about 2-3mm thick to ensure they're cooked and crisp on top. You can cut them thicker if you like, just make sure you cook the dish for longer.
Once you've got this meal in the oven, your house will smell so good. Everyone will be waiting at the table with forks at the ready. Make sure you have some spoons too - you wouldn't want to miss out on any of that delicious gravy.
The recipe video:
The Traditional Lancashire Hotpot Recipe:
Traditional Lancashire Hot Pot
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 1.1 pounds (500g) lamb - not too lean - neck is best, but shoulder works well too, cut into bite-size chunks
- 2 brown onions - peeled and sliced thinly
- 1 heaped tbsp plain flour - use gluten free plain flour if required
- 2 cups (480ml) hot chicken or vegetable stock - water with a couple of stock cubes is fine - or use bouillon for gluten free
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp Worcestershire sauce - (use a gluten free version if required)
- 3 medium sized carrots - peeled and cut into chunks
- 1 1/2 pounds (680g) potatoes - peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best)
- 1 tbsp melted butter for brushing
- 1/4 tsp dried thyme
INSTRUCTIONS
- Preheat the oven to 170C/325F
- Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
Video
✎ Notes
Hint and Tips:
Cut of Lamb:
You're looking for a cut of lamb with a little fat. Fat (not grisle) really helps to give this hotpot lots of lovely flavour. Diced lamb neck is perfect, as it has little streaks of flat running through it. Diced lamb shoulder or leg will also work.If you want to use ready-diced lamb, that's fine too - just make sure it's a little fatty.
Gluten Free Lancashire Hotpot:
Use gluten free stock cubes in your stock and gluten free plain (all-purpose) flour.Also check your Worcestershire sauce brand and use a gluten free version if necessary. If is contains malt vinegar, it's not gluten free.
Biona do a good gluten free version.
Make Ahead:
Cook the Lancashire hotpot right up until the end of stage 5 (where it's been in the oven for an hour with the lid/foil on). Then remove from the oven, cool, cover and refrigerate for a day or two. Take out of the refrigerator a couple of hours before you want to heat it - to take the chill off. Then place in the oven at 170C/325F for 20 minutes with the lid/foil on. Then turn up the oven to 200C/400F, take the lid/foil off and cook for a further 30 minutes, until the potatoes are browned and crisp and the hotpot is piping hot throughout.Can I freeze Lancashire hotpot?
Yes, cook the Lancashire hotpot right up until the end of stage 5 (where it's been in the oven for an hour with the lid/foil on). Then remove from the oven, cool, cover and freeze.Defrost in the refrigerator, then take out of the refrigerator a couple of hours before you want to heat it - to take the chill off. Then place in the oven at 170C/325F for 20 minutes with the lid/foil on. Then turn up the oven to 200C/400F, take the lid/foil off and cook for a further 30 minutes, until the potatoes are browned and crisp and the hotpot is piping hot throughout.
Doubling the recipe:
If you're cooking for a crowd, you can double this recipe. Double all of the ingredients and an extra tablespoon of flour at step 3.You'll need to use a very large casserole dish or baking tin, so that the thickness of the casserole remains the same as with the smaller version. Cook for an extra 30 minutes at step 5. The rest of the cooking time should be approximately the same.
Can I make it in the slow cooker?
You can make it in the slow cooker, but you won't get that all important crispy potato topping - the potato will stay soft.If you wanted to do that anyway, brown the lamb in a frying pan and transfer to the slow cooker. Then soften the onion, stir in the flour, stock, bay leaves, salt, pepper and carrots. Bring to the boil and transfer to the slow cooker.
Stir together and layer the potatoes on top. Brush on the butter and sprinkle on the thyme, then cook on low for 5-6 hours, until the lamb and potatoes are tender. Nutritional Information is per serving.
Nutrition
This post was first published in January 2015. Updated in April 2019 with new photos, recipe video and extra hints and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Lorna says
Lancashire hot pot was way to fatty, we couldn't eat it, it was discussting, if I try it again I will use a leaner cut.
Nicky Corbishley says
Hi Lorna, lamb is generally a fattier meat, and you do need a little fat on there so the meat stays juicy, but it sounds like you had a particularly fatty cut of lamb. It's best to go with lamb a bit fat on there, but not so much that it's mostly fat.
Lauralogan says
I made the hotpot today just in the way described and it was absolutely amazing!! The only change was i used lamb oxo cubes instead of chicken.
My potatoes didnt brown up so well even with the heat whacked up and lid off so i did end up grilling.
I managed to make the best apple pie i have ever made to follow and all in all, a perfect meal😊
Chris Corbishley says
Sounds fantastic, so glad you enjoyed the recipe.
Thanks
Chris & Nicky
Laura logan says
Hi going to make this today, following your recipe but was wondering could this be started in the slow cooker and then finished in the oven to crisp up the spuds or would that toughen the lamb?
Im always a bit nervous about doing meat without the slow cooker as i have had a fair few tough meat incidents, whereas it always turns out perfect in the slow cooker.
Id specifically want to finish this in the oven (not just the grill) as i dont get on too well with grills either!
Cheers!
Chris Corbishley says
Hi Laura,
You can make it in the slow cooker, but you won't get that all-important crispy potato topping - the potato will stay soft. If you wanted to do that anyway, brown the lamb in a frying pan and transfer to the slow cooker. Then soften the onion, stir in the flour, stock, bay leaves, salt, pepper and carrots. Bring to the boil and transfer to the slow cooker. Stir together and layer the potatoes on top. Brush on the butter and sprinkle on the thyme, then cook on low for 5-6 hours, until the lamb and potatoes are tender.
If you want crispy potatoes I would use the grill but keep a close eye on them.
Thanks
Chris & Nicky
Stuart Blades says
So simple, simple ingredients, so good!
Jessie says
Hi Nicky,
I’ve recently come across your site/ blog and I love it. Just a quick question, started to make this hotpot and I have realised at stage 3 I simmered the ingredients on the hob for 30 minutes instead of transferring to the oven. Shall I continue with the recipe as is, or shall I cook it in the oven for longer?
Thank you 😊
Nicky Corbishley says
Hi Jessie, hope it all worked out. No need to cook it for longer in the oven. 30 minutes on the hob will have been just fine - then continue with the recipe from there.
otto maier says
i like your site
richard sayer says
Cant wait to try this weekend! My stomach is rumbling already!
Linda Owen says
I can't wait to try this, I'm so impressed with your recipes and the easy, straightforward way in which you explain everything. Thank you!
Jayne Matthews says
Delicious and I’m not normally a stew/casserole lover. Now added to my tried and tested favourites and will be making this again soon.
Annie says
Really delicious - empty casserole dish and clean plates.
David Redfern says
perfect. Deep rich taste. I added half a glass of red wine.
Vicky says
What has happened to this site?
I really liked the new site but today everything was overlaid with either a different video than the Lancashire Hotpot recipe I was looking at , or adverts appeared bang in the middle. Very disconcerting!
Hayley Morris says
Do note that cooked oysters are flavoursome and meaty - not at all unpleasant!
Maureen Benet says
Reading a Catherine Aird novel that has our Inspector going home to this for his dinner. I was intrigued, being from the Pacific Northwest.
Sounds like fabulous comfort food.
How do I get onto a mailing list of yours? I am not on social media
Maureen
Chris Corbishley says
Hi Maureen,
I have checked and you are already on our mailing list 🙂
I hope you enjoy the recipes.
Thanks
Chris & Nicky