Home > Recipes > English recipes > Traditional Lancashire hotpot

Traditional Lancashire hotpot

Name: Traditional Lancashire hotpot
Prep time: 50 min
Cook time: 1 h 50 min
Total time: 2 h 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 950g lamb neck fillet; 6 lambs’ kidneys; Dripping or vegetable oil; 50g butter, plus extra, melted, for brushing; 3 large onions, thinly sliced; 25g plain flour; 600ml lamb or beef stock, hot; 4 sprigs fresh thyme, leaves picked and chopped; 1 bay leaf; 800g large potatoes

Published: 31 Jan 09
Updated: 18 Mar 24

Our traditional Lancashire hotpot is made with lambs’ neck and lambs’ kidneys: two budget-friendly meat cuts with bags of flavour.

For a recipe without the kidneys, try this Lancashire hotpot recipe.

Easy
February 2009

Test kitchen approved

Serves 4
Ready in 3 1/2 hours

Our traditional Lancashire hotpot is made with lambs’ neck and lambs’ kidneys: two budget-friendly meat cuts with bags of flavour.

For a recipe without the kidneys, try this Lancashire hotpot recipe.

Nutrition: per serving

Calories: 951kcals
Fat: 57.8g (23.8g saturated)
Protein: 73g
Carbohydrates: 48.3g (7.4g sugars)
Salt: 1.7g

Save recipe

Save

Save recipe Print

Rate

Ingredients

950g lamb neck fillet
6 lambs’ kidneys
Dripping or vegetable oil
50g butter, plus extra, melted, for brushing
3 large onions, thinly sliced
25g plain flour
600ml lamb or beef stock, hot
4 sprigs fresh thyme, leaves picked and chopped
1 bay leaf
800g large potatoes

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 220°C/ fan200°C/gas 7. Trim the lamb fillet of fat and cut into slices the thickness of a chop. Cut the kidneys in half and snip out the white core. Melt a knob of dripping or 2 tablespoons of vegetable oil in a heavy large pan. Fry the lamb fillet in batches for 3-4 minutes, turning once, until browned. Set aside. Fry the kidneys and cook for 1-2 minutes, turning once, until browned. Set aside.
Wipe the pan with kitchen paper, then add the butter. Add the onions and fry for about 10 minutes until softened. Sprinkle in the flour and stir well for 1 minute. Gradually pour in the stock, stirring all the time to avoid lumps. Add the herbs. Stir the lamb and kidneys into the onions. Season well. Transfer to a large 2.5-litre casserole. Slice the peeled potatoes thinly and arrange on top in overlapping rows. Brush with melted butter and season. Cover and bake for 30 minutes.
Reduce the oven temperature to 160°C/fan140°C/gas 3 and cook for a further 2 hours. Then increase the oven temperature to 200°C/ fan180°C/gas 6, uncover, and brush the potatoes with more butter. Cook uncovered for 15-20 minutes, or until golden.