Go Back
Lancashire Hotpot
Print

Lancashire Hotpot Recipe - Traditional British Lamb Hot Pot

Lancashire Hotpot is a stew common in the UK that is made with lamb or mutton with onions and some vegetables; it is then topped with potatoes. This Lamb hotpot recipe originated from Lancashire, a North-Western county in England; Lancashire hot pot is a British classic that is usually eaten for dinner; it is a family favorite that goes well with some pickled vegetables such as beetroot or red cabbage; this mutton hotpot can be served in some parts of England with the Lancashire cheese.
Course Main Course, stew
Cuisine British, Lancashire
Keyword British hot pot, English hot pot, Lamb hot pot, Lamb hotpot, Lancashire hotpot
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 990kcal
Author Bongdap Nansel Nanzip

Equipment

  • Slow cooker
  • Oven
  • Casserole
  • Mandolin slicer or Knife

Ingredients

  • 600 grams Lamb or Mutton The best cut of lamb is the neck (scrag)
  • 4 medium-sized Potatoes Cut into thin slices of about 2 to 3 mm. The thinner the easier the potatoes cook easily.
  • 1 tsp Black pepper
  • ¼ tsp Butter Drippings can substitute for butter.
  • ¼ tsp Salt
  • 1 tbsp Plain Flour Used as a thickener for the lamb stew
  • ¼ tsp dry thyme
  • 500 ml Lamb stock
  • 1 medium-sized sliced Onion
  • 2 tbsp Worcestershire Sauce Adds to the taste of the mutton hotpot
  • 3 small diced Carrots
  • 2 pieces of Bay leaves for more flavoring

Instructions

  • Place a pan on the stovetop and add 2 tbsp of butter to the pan. Allow the butter to melt then add the chopped lamb into it. Cut the lamb into very small sizes.
    Lamb in melted butter
  • Fry the lamb or mutton until it is brown
  • Once the fried mutton is golden brown in color, shift it to one side of the pan and add the sliced onions and the chopped carrots; stir fry until the onions are fragrant and translucent.
  • Season with salt and black pepper, about 1/4 tsp each; then stir to combine.
  • Sprinkle some plain flour over it and cook until the raw flavour of the flour is gone. The flour helps to thicken the Lancashire hotpot. You can also use cornstarch or any type of flour that you often used as a thickener for soups and stews.
    Add flour which serves as a thickener to the fried lamb used for making the hot pot
  • Add 500 ml of lamb stock, Worcestershire sauce, and bay leaves; stir to combine.
    Add lamb broth
  • Cover and cook for 15 minutes while preparing the Russet potatoes. Ensure you peel the potatoes and rinse with clean water.
  • Now, cut the potatoes into thin slices of about 2 or 3 mm. You can use a Mandolin slicer to ensure you have very thin cuts of potatoes that become soft easily when cooked in the oven; cutting larger chunks of potatoes makes them crunchy even after cooking for an hour in the oven. Keep aside and wait for the lamb stew to cook for 15 minutes.
    Slice the potatoes into thin slices
  • After 15 minutes, turn off the heat and pour the mutton stew into a casserole.
    Pour the lamb stew into a casserole dish
  • Arrange the sliced potatoes over it the stew in the casserole and brush their surface with some melted butter.
  • Sprinkle some salt, thyme, and black pepper.
    season potatoes with black pepper, thyme and salt
  • Cover with foil paper; now, bake for 1 hour. If your casserole is shallow and wider, the potatoes cook in time, but if it is narrow and deep, the potatoes take longer for heat to penetrate under.
    Cover the casserole dish with a foil and bake
  • After an hour of baking the Lancashire hotpot, remove the foil paper and continue cooking it in the oven for another 30 minutes until the potatoes are brown and crispy. Your easy Lancashire hotpot recipe is ready.
    Lancashire Hotpot

Notes

You can serve this British hot pot with some pickled vegetables and your favorite drink or red wine such as cabernet sauvignon from Bordeaux.
When using lamb kidneys, ensure the fats are removed. You can cut the meat into chunks that are medium or large-sized. The potatoes and carrots should be peeled and diced. When using bacon dripping, no need of adding the butter again.

Can you reheat Lancashire hotpot?

If you have leftover, you can reheat the Lancashire hotpot until it is piping hot. Reheating makes the potatoes softer.

Which cut of the lamb is traditionally used for Lancashire hotpot?

The best cut of lamb traditionally used for the Lancashire hotpot is the scrag (the end part of the neck); it contains little fat that helps to increase the flavor of this English hot pot recipe. Other cuts of lamb can be used but ensure you trim any excess fat. The best cut should have little fat.

Nutrition and Calories

A serving of Lancashire hotpot contains about 990 calories with 56 grams of carbs and 56 grams of fats. Protein is about 70 grams with 1.3 grams of salt.