800 g lamb shoulder or neck, trimmed and cut into 3 cm cubes
2 tablespoons lard or unsalted butter
1 large onion, thinly sliced
2 garlic cloves, minced
1 tablespoon tomato purée
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
900 g potatoes (Maris Piper or Yukon Gold), peeled and thinly sliced
500 ml beef or lamb stock
Equipment
Ovenproof casserole or Dutch oven (approx. 3 L)
Sharp knife and chopping board
Mixing bowl
Measuring cups and spoons
Full Recipe with Instructions
Prep Time: 20 minutes | Cook Time: 2 hours | Serves: 4
Preheat the oven to 160°C (325°F) fan/gas mark 3.
Brown the lamb: In your casserole over medium heat, melt the lard or butter. Add lamb cubes in batches, searing until browned on all sides. Transfer browned meat to a plate.
Sauté aromatics: In the same pot, add sliced onions and cook for 5 minutes until softened. Stir in garlic, tomato purée, Worcestershire sauce, and thyme. Cook for another 1–2 minutes.
Combine stock and meat: Return the lamb to the pot, pour in the stock, season with salt and pepper, and bring to a gentle simmer.
Layer potatoes: Arrange half the potato slices in an overlapping layer over the meat and stock. Season lightly. Repeat with the remaining potatoes to form a snug “lid.”
Bake low and slow: Cover the casserole and bake for 1 hour. Remove the lid and bake for a further 45 minutes, or until the potatoes are golden and crisp on top and the stew is bubbling around the edges.
Rest and serve: Let the hotpot rest for 10 minutes before serving to allow juices to settle.
Tips and Variations
For extra depth, add 2 chopped carrots or a parsnip layer beneath the potatoes.
Swap lamb for beef or use a mix of both for a different flavor profile.
Try adding a sprig of rosemary or a bay leaf during baking for herbal notes.
Vegetarian twist: replace meat with hearty mushrooms and use vegetable stock.
Serving Suggestions
Serve your Lancashire hotpot with:
Minted peas or buttered greens
Crusty bread for mopping up rich gravy
Sharp pickled red cabbage or Branston pickle on the side
Nutrition Estimate (per serving)
Calories: ~550 kcal
Protein: 34 g
Fat: thirty-five g
Carbohydrates: 33 g
Conclusion
This authentic Lancashire hotpot recipe delivers unbeatable comfort and flavor with minimal fuss. Whether you’re feeding a crowd or simply craving a taste of British tradition, this one-pot wonder is sure to become a household favorite. Gather your ingredients, preheat the oven, and enjoy a warm, hearty meal that’s stood the test of time.
