A true northern favourite, the lamb hotpot – or Lancashire hotpot – takes the humble stew and spruces it up one step further with sliced potatoes. Discover the regional staple and try your own lamb hotpot recipe for the perfect one pot dish.
At a Glance
1 hour 45 min
How To Make Lamb Hotpot
Often made with mince, chops, or diced stewing lamb – the key to a perfect traditional lamb hotpot recipe is the meat rather than the cut. Once you’ve chosen your preference, it’s about bringing all the ingredients together for a warming meal to remember.
What you'll need:
- 1kg Diced Stewing Lamb
- 2 Lamb Kidneys (sliced)
- 1 tbsp Vegetable Oil
- 1 tbsp Plain Flour
- 2 tsp Worcestershire Sauce
- 1 Medium Onion (sliced)
- 1 Carrot (sliced)
- 1 Celery
- 1 Turnip
- 3 Medium Potatoes (sliced)
- 500ml Lamb Stock
- 1 sprig of Chopped Parsley
- Pinch of Salt & Pepper
- Heat the oven to 160 degrees.
- Start by adding vegetable oil to a pan, and sealing the diced lamb. Sprinkle with flour to brown. Next, repeat with the kidneys. Once done, set both the lamb and kidneys aside.
- Peel and slice your onion, carrot, celery and turnip, and brown in a pan.
- Then add your Worcestershire sauce and lamb stock and stir, bringing to the boil.
- Now stir in your meat and remove from the heat.
- Transfer your meat into a casserole dish, and layer with your sliced potatoes. This is where you can choose to make multiple layers, or simply top your whole mixture with sliced potatoes.
- Put your lamb hotpot into the oven for 1hr 45 minutes, topping with butter 15 minutes before the end to brown the potatoes.
- Once done, remove your lamb hotpot from the oven, serve up and enjoy.
Receive our latest deals, news and competitions straight to your inbox!