How to Make Lancashire Hotpot – A Traditional British One-Pot Wonder

--- published by foodie Parmod.

Lancashire hotpot is a time-honoured dish from the North West of England, known for its simplicity, heartiness, and delicious flavour. Made with tender lamb or mutton, onions, and sliced potatoes, this one-pot meal is baked slowly in the oven until golden, bubbling, and full of rustic charm.

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What Is Lancashire Hotpot?

Lancashire hotpot is a traditional casserole originating from the county of Lancashire. It dates back to the 19th century and was a popular choice among working families. The dish is typically made with lamb or mutton, slowly braised with onions, stock, and topped with overlapping layers of sliced potatoes.

It’s comfort food at its finest – warm, rich, and satisfying.

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Ingredients for Lancashire Hotpot (Serves 4–6)

800g lamb neck fillet or stewing lamb, cut into chunks

2 tbsp plain flour

Salt and freshly ground black pepper

2 tbsp vegetable oil or dripping

2 onions, thinly sliced

2 carrots, sliced (optional but traditional)

500ml lamb or beef stock

1 tsp Worcestershire sauce

2 bay leaves

1 sprig of fresh thyme (or ½ tsp dried thyme)

800g potatoes (Maris Piper or King Edward), peeled and thinly sliced

20g butter, melted or cubed

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How to Make Lancashire Hotpot – Step-by-Step

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1. Prepare the Lamb

Toss the lamb pieces in the flour, seasoned with salt and pepper. This helps brown the meat and adds body to the sauce later.

Heat half the oil or dripping in a large frying pan. Sear the lamb in batches over medium-high heat until browned all over. Transfer to a plate.

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2. Cook the Onions and Carrots

In the same pan, add the remaining oil and gently fry the sliced onions (and carrots, if using) for 8–10 minutes until softened and golden.

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3. Assemble the Hotpot

Preheat your oven to 160°C (140°C fan) or Gas Mark 3.

In a large ovenproof casserole or deep dish, layer half the lamb, then top with half the cooked onions and carrots. Repeat with the remaining meat and vegetables.

Pour over the hot stock mixed with Worcestershire sauce, and tuck in the bay leaves and thyme.

Arrange the potato slices neatly over the top in overlapping rows. Brush or drizzle with melted butter and season with salt and pepper.

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4. Slow Bake the Hotpot

Cover the dish with a lid or foil and bake in the oven for 1½ hours.

After this time, remove the lid or foil and return to the oven for a further 45 minutes to 1 hour, or until the potatoes are golden and crisp on top and the lamb is tender.

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Serving Suggestions

Lancashire hotpot is a complete meal on its own but pairs wonderfully with:

Pickled red cabbage or beetroot

Buttered peas or steamed green vegetables

Crusty bread to mop up the juices

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Tips for the Best Lancashire Hotpot

Use the right cut of lamb: Lamb neck or shoulder gives the best flavour and tenderness when slow-cooked.

Slice the potatoes evenly: Thin, uniform slices help the top layer become crisp and golden.

Make ahead: The dish can be assembled a day before and baked when ready to serve. It also reheats beautifully.

Don't skimp on seasoning: Each layer should be well-seasoned for full flavour.

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Variations to Try

Beef Hotpot: Substitute lamb with stewing beef for a different twist.

Vegetarian Hotpot: Use mushrooms, lentils, and root vegetables in place of meat.

Lancashire Cheese Topping: Add grated Lancashire cheese to the potato topping for a rich finish.

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A Slice of British Culinary Heritage

Lancashire hotpot is more than just a meal – it’s a dish steeped in Northern tradition. Simple ingredients, slow-cooked with care, make it the ultimate example of British comfort food. Whether you’re cooking for a family Sunday roast or looking for a warming dish on a cold night, this hotpot delivers every time.

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Final Thoughts

From its origins in Lancashire’s industrial towns to modern-day kitchens across the UK, the hotpot has stood the test of time. With tender meat, soft onions, rich gravy, and a crispy potato topping, it’s easy to see why.

Try this easy Lancashire hotpot recipe and bring a true taste of British tradition to your dinner table.

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--- write ✍️ by foodie Parmod.