🇬🇧 How to Make Lancashire Hotpot

Craving Lancashire Hotpot? On FoodNeverComes the food never actually comes — so here's how to make real Lancashire Hotpot at home, in about 3 hr, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 1kg lamb neck or shoulder, in chunks
• 3 lamb kidneys, trimmed and halved (traditional)
• 3 onions, sliced
• 3 carrots, thickly sliced
• 1kg waxy potatoes, sliced 3mm thick
• 500ml lamb stock
• 2 tbsp butter, melted
• 1 tbsp Worcestershire sauce
• 2 bay leaves, a few thyme sprigs
• salt, black pepper

👩‍🍳 Method

1. Brown the lamb hard in batches. Lancashire hotpot is a long slow braise with very few ingredients, and almost all of its colour and depth comes from this one step.
2. Layer into a deep pot: meat and kidneys, then onion and carrot, seasoning as you go, finishing with the bay and thyme.
3. Pour in the stock and Worcestershire. It should come just to the top of the meat, no higher — the potatoes on top must stay above the liquid line or they will not crisp.
4. Overlap the potato slices across the top like roof tiles, working from the outside in. Brush generously with melted butter and season.
5. Cover and cook at 160°C for 2 hours, then take the lid off and give it 40 minutes more at 200°C until the potato roof is deep gold.
6. The point of the dish is the contrast: soft stewed lamb under a crisp lid. Serve it with pickled red cabbage, which is what Lancashire does and it is right.