Lancashire hotpot
Slow-baked lamb and onions under a crisp layer of sliced potatoes – a northern classic that cooks itself.
- Prep
- 30 mins
- Cook
- 2 hrs 30 mins
- Total
- 3 hrs
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Lancashire hotpot
Lancashire hotpot
Ingredients
- 800g lamb neck fillet or diced lamb shoulder, cut into large chunks
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- 50g butter, plus extra for the top
- 3 onions, sliced
- 2 carrots, sliced
- 2 tsp Worcestershire sauce, contains fish
- 500ml lamb or chicken stock, check label for gluten
- 2 bay leaves
- 3 fresh thyme sprigs
- 900g floury potatoes, peeled and thinly sliced, about 3mm
- salt and black pepper, to taste
Kitchen kit
- Shallow flameproof casserole with lid, about 3 litres Search Amazon for shallow casserole dish with lid
- Mandoline (optional) Search Amazon for mandoline slicer
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Method
-
Step 1: Brown the lamb
Heat the oven to 160°C / 140°C fan / gas 3. Toss the lamb in the seasoned flour. Heat the oil in the casserole and brown the lamb in batches over a high heat. Set aside.
-
Step 2: Cook the onions
Add half the butter to the pan, then the onions and carrots, and cook for 10 minutes until softened. Return the lamb, add the Worcestershire sauce, stock, bay and thyme and bring to a simmer.
-
Step 3: Layer the potatoes
Arrange the potato slices over the top in overlapping layers like roof tiles. Melt the remaining butter and brush over the potatoes; season.
-
Step 4: Bake
Cover and bake for 1½ hours. Remove the lid, turn the oven up to 200°C / 180°C fan / gas 6 and cook for 30–40 minutes more until the potatoes are golden and crisp and the lamb is tender.
-
Step 5: Serve
Rest for 10 minutes. Traditionally served with pickled red cabbage.
Tips
- Slice the potatoes evenly so they cook at the same rate – a mandoline helps, but watch your fingers.
- Lamb neck is inexpensive and becomes beautifully tender with slow cooking.
Storing & reheating
Cool, cover and refrigerate within 2 hours of cooking; eat within 2 days and reheat only once, until steaming hot all the way through.
Freezing
Freeze for up to 3 months. Defrost in the fridge overnight and reheat, covered, at 180°C / 160°C fan / gas 4 for 40 minutes until steaming hot.
Variations
- Add 2 lamb's kidneys, trimmed and chopped, for a traditional touch.
- Use beef braising steak and beef stock.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/lancashire-hotpot/ · Checked 17 October 2026
Questions people ask
What's the difference between hotpot and Irish stew?
Lancashire hotpot is topped with sliced potatoes and baked until crisp; Irish stew has the potatoes cooked in the liquid.
Can I make it in a slow cooker?
Yes – brown the meat and onions, layer up in the slow cooker and cook on low for 7–8 hours, then crisp the potatoes under the grill.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
- BBC Food: Lancashire hotpot with black pudding (proportions and timings cross-check) (bbc.co.uk)
- BBC Good Food: Lancashire hotpot (proportions and timings cross-check) (bbcgoodfood.com)
- FSA: Cooking your food (safety: cooking temperatures, checking meat, leftovers) (gov.uk)
- FSA: How to chill, freeze and defrost food safely (safety) (gov.uk)
