Introduction
Lancashire Hotpot is a deeply comforting dish that originates from the historic county of Lancashire in North West England. Known for its slow-cooked lamb and onions topped with thinly sliced potatoes, this one-pot meal reflects the heart of traditional British home cooking. It is simple, economical, and designed to deliver warmth and nourishment, especially during colder months.
The dish became popular during the 19th century, particularly among working-class families. Its slow cooking method made it ideal for households where meals needed to be left unattended for long periods. Traditionally prepared with inexpensive cuts of lamb, Lancashire Hotpot allowed tough meat to become tender while absorbing rich flavours from onions and stock. Unlike other British pies, it is topped with potatoes rather than pastry, making it distinctive and instantly recognisable.
At The Recipe Kitchen, this Lancashire Hotpot recipe remains faithful to its origins. It uses classic ingredients, gentle seasoning, and slow cooking to create an authentic dish that is both beginner-friendly and deeply satisfying.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 4–6
Ingredients
For the Hotpot
- 900 g lamb neck, shoulder, or stewing lamb, cut into chunks
- 2 tablespoons plain flour
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons vegetable oil or dripping
- 2 large onions, thinly sliced
- 750 g potatoes, peeled and thinly sliced
- 500 ml lamb or beef stock
Optional Traditional Additions
- 1 tablespoon Worcestershire sauce
- Fresh thyme or bay leaf
Step-by-Step Instructions
- Prepare the lamb
Place the lamb pieces in a bowl and toss with flour, salt, and black pepper until evenly coated. - Brown the meat
Heat the oil or dripping in a large frying pan over medium-high heat. Brown the lamb in batches on all sides. Transfer the browned meat to a casserole dish. - Cook the onions
In the same pan, add the sliced onions and cook for 5–7 minutes until softened and lightly golden. Spoon them over the lamb. - Add seasoning and stock
Pour the stock over the lamb and onions. Add Worcestershire sauce or herbs if using. The liquid should come just below the top layer. - Prepare the potato topping
Arrange the sliced potatoes over the meat in overlapping layers. Season lightly with salt and pepper. Brush the top with a little oil or dripping for a golden finish. - Bake slowly
Preheat the oven to 170°C (150°C fan). Cover the dish with a lid or foil and bake for 1 hour 30 minutes. - Uncover and finish
Remove the lid and bake for a further 30 minutes, or until the potatoes are golden and crisp and the lamb is tender. - Rest before serving
Allow the hotpot to rest for 10 minutes before serving to let the flavours settle.
Cooking Tips & Variations
- Thin potatoes evenly: Uniform slices ensure even cooking and a crisp top.
- Traditional cut: Lamb neck is the most authentic choice, offering excellent flavour.
- Extra richness: Replace part of the stock with lamb dripping for deeper flavour.
- Modern variation: Some versions add sliced carrots, though this is not traditional.
- Slow cooker option: Cook on low for 7–8 hours, finishing uncovered in the oven to crisp the potatoes.
What to Serve With Lancashire Hotpot
- Pickled red cabbage or beetroot
- Buttered peas
- Steamed green vegetables
- Crusty bread
Lancashire Hotpot is a complete meal, so simple sides work best.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze fully cooked hotpot for up to 2 months. Thaw overnight before reheating.
- Reheating: Reheat in the oven at 170°C until piping hot throughout. Cover loosely to prevent over-browning.
Frequently Asked Questions
What meat is traditionally used in Lancashire Hotpot?
Lamb neck or shoulder is traditional due to its flavour and tenderness after slow cooking.
Can I make Lancashire Hotpot ahead of time?
Yes. It often tastes even better the next day once the flavours have developed further.
Why are potatoes used instead of pastry?
Potatoes were cheaper and more accessible than pastry, making the dish economical and filling.
Final Thoughts
Lancashire Hotpot is a true British classic that showcases the value of patience and simple ingredients. Slow-cooked lamb, sweet onions, and crisp potatoes come together to create a dish that is comforting, nourishing, and deeply traditional. Whether served as a family dinner or prepared ahead for busy days, this authentic UK recipe remains a timeless favourite and a proud part of Britain’s culinary heritage.
