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grandma s traditional hotpot recipe

Traditional Lancashire Hotpot

This authentic Lancashire Hotpot features tender chunks of lamb slowly simmered with vegetables under a crispy potato crust. This one-pot wonder delivers rich, comforting flavors with minimal effort, creating the perfect hearty meal for cold evenings.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 people
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 500 ml lamb or chicken stock
  • 2 bay leaves
  • 4 carrots peeled and sliced
  • 25 g plain flour
  • 900 g stewing lamb cut into large chunks
  • 3 lamb's kidneys sliced with fat removed (optional)
  • 2 medium onions chopped
  • 900 g potatoes peeled and sliced
  • 100 g drippings or butter plus extra for brushing
  • 2 tsp Worcestershire sauce

Equipment

  • Large casserole dish
  • Oven
  • Knife

Method
 

  1. Preheat your oven to 160°C (140°C fan/gas mark 3).
  2. Heat the drippings or butter in a large casserole dish until hot. Working in batches, brown the lamb chunks until they develop a golden crust. Remove to a plate.
  3. If using kidneys, brown them in the same pan and set aside with the lamb.
  4. In the same pan, gently fry the onions and carrots until they begin to soften and turn golden.
  5. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
  6. Add the Worcestershire sauce and gradually pour in the stock, stirring to prevent lumps. Bring to a gentle boil.
  7. Return the browned meat to the pan along with the bay leaves and stir to combine.
  8. Arrange the sliced potatoes in overlapping layers on top of the meat mixture. Drizzle with a little more dripping or butter.
  9. Cover the dish and place in the oven for about 1½ hours until the potatoes become tender.
  10. For a crispy finish, remove the lid, brush the potatoes with more dripping or butter, and increase the oven temperature or place under the grill for 5-8 minutes until golden and crisp.

Notes

For the best results, use well-marbled lamb shoulder which becomes wonderfully tender during cooking. The kidneys add depth of flavor but can be omitted if preferred - mushrooms make a good substitute. Choose waxy potatoes rather than floury varieties as they'll hold their shape better during the long cooking time.
This hotpot pairs beautifully with pickled red cabbage, buttered peas, or steamed green beans. Serve with crusty bread to soak up the delicious gravy. Leftovers can be refrigerated for up to 3 days and often taste even better the next day.