Lancashire hotpot
Lancashire Hotpot
Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
The Lancashire hotpot is a typical dish from northwestern England, long simmered in the oven, mainly composed of lamb and onion topped with sliced ​​potatoes.
Course: Main Course
Cuisine: English
Servings: 6 people
Author: Vera Abitbol
  • lb lamb , diced (neck, shoulder, chops)
  • ½ lb lamb kidneys (or mutton kidneys)
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 large onions , peeled and chopped
  • 1 tablespoon flour
  • 2 cups hot chicken broth (or vegetable broth)
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper , freshly ground
  • 1 tablespoon Worcestershire sauce
  • 3 medium carrots , peeled and cut into small pieces
  • lb potatoes , peeled and cut into ⅛-inch thick slices
  • 2 tablespoons melted butter (for the top)
  • ¼ teaspoon dried thyme
  1. Preheat the oven to 350 F.
  2. In a Dutch oven on medium heat, melt the butter and vegetable oil for 3 minutes.
  3. Add the onions and sauté for 4 minutes, stirring regularly.
  4. Add the lamb and kidneys, then add the flour and cook for 3 minutes, stirring regularly.
  5. Add the broth, bay leaves, salt, pepper and Worcestershire sauce and stir well.
  6. Cover and cook over medium heat for 45 minutes.
  7. Add the carrots and mix well.
  8. Transfer the content to a 10-inch diameter casserole dish or pie dish.
  9. Garnish with sliced potatoes. Start from the outside and lay the potatoes, heading towards the center.
  10. Brush the top of the potatoes with the melted butter and sprinkle with dried thyme.
  11. Cover with a lid or foil, and bake for 1 hour 15 minutes.
  12. After one hour, increase the oven temperature to 390 F and remove the lid.
  13. Bake again for 30 minutes until the potatoes are golden and crisp.
  14. Remove from the oven and let stand for about 5 minutes before serving.