Lancashire Hotpot
Author: zdm7dGJarks
Lancashire Hotpot is a delicious lamb stew which is light enough to be eaten at almost any time of year. It is an ideal dish for a slow-cooker if you have one.
  • 900 g (2 lb) lamb (pieces or chops)
  • 900 g (2 lb) potatoes, peeled and sliced
  • 500 ml (1 pint) lamb or vegetable stock
  • 3 carrots, peeled and sliced
  • 1 onion, coarsely chopped
  • 3 lamb kidneys, cleaned and chopped (optional)
  • 3 tbsp flour
  • 1 tbsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tsp Worcestershire Sauce (optional)
  • 3 tbsp vegetable oil or butter, plus some for brushing
  1. Heat the oil in a pan and brown the lamb. Remove with a slotted spoon.
  2. Brown the kidneys in the same pan and remove with a slotted spoon.
  3. Fry the onions for 5-10 minutes until they start to brown at the edges. Turn the heat down to low, add the flour and cook with stirring for 2 minutes. Turn off the heat and mix in the herbs.
  4. To make the hotpot place a layer of potato slices in the bottom of a casserole dish. Add on the meat, kidneys, onions, carrots and the Worcestershire sauce. Pour in the stock.
  5. Add the remaining potato slices on the top of the hotpot. Bake in the oven at 170°C for about 2 hours.
  6. Remove the lid and brush the top of the potatoes with oil. Cook for a further 30 minutes in the oven, or place under a grill to brown the potatoes.
Calories: 677 Fat: 41.6 Sugar: 3.6 Fiber: 4.8 Protein: 39.4 Cholesterol: 322.9
Titli's Tips
There are variants of this dish which don’t use herbs, and others which use lamb on the bone instead of lamb pieces. It’s up to you!

Serve with bread to soak up all the delicious gravy. Slurrrrrrrrrp!
Recipe by Titli's Busy Kitchen at