Lancashire hotpot is a classic British dish from the Lancashire region, featuring tender lamb or mutton layered with onions and carrots, topped with sliced potatoes that crisp up during slow cooking. Known for its comforting, hearty flavors and one-pot simplicity, it’s a traditional meal perfect for chilly days. This detailed recipe guides you through making an authentic Lancashire hotpot at home, with tips to achieve its signature rich taste and golden potato crust.
Ingredients (Serves 4–6)
For the Hotpot:
- 1.5 lbs (700g) lamb shoulder or neck, cut into 1-inch chunks (or mutton for tradition)
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 large onions, sliced
- 2 medium carrots, sliced into rounds
- 2 cups (500ml) lamb or beef stock
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 lbs (900g) potatoes (e.g., Maris Piper or Yukon Gold), peeled and thinly sliced
- 2 tbsp unsalted butter, melted (for brushing)
For Garnish (Optional):
- 1 tbsp fresh parsley, chopped
Equipment Needed
- Large oven-safe casserole dish with lid (or Dutch oven)
- Large skillet
- Sharp knife or mandoline (for slicing potatoes)
- Wooden spoon
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Trim excess fat from 1.5 lbs lamb shoulder or neck and cut into 1-inch chunks for even cooking. Peel and slice 2 large onions, and slice 2 medium carrots into ¼-inch rounds. Peel 2 lbs potatoes and slice them thinly (about ⅛-inch thick) using a sharp knife or mandoline for a uniform layer. Preheat your oven to 325°F (160°C).
Pro Tip: Thin potato slices ensure a crispy top and even cooking throughout.
Step 2: Coat and Brown the Lamb
In a large bowl, toss the lamb chunks with 2 tbsp all-purpose flour, ½ tsp salt, and ¼ tsp black pepper to coat evenly, which will thicken the cooking juices. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the lamb in batches, browning for 4–5 minutes per side until golden. Remove to a plate and set aside.
Pro Tip: Browning adds depth; avoid overcrowding the skillet to ensure proper searing.
Step 3: Cook the Vegetables
In the same skillet, add the sliced onions and cook over medium heat for 5–7 minutes until softened and lightly caramelized. Add the sliced carrots and cook for another 3 minutes. Return the browned lamb to the skillet, then pour in 2 cups lamb or beef stock, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 bay leaf. Stir to combine, season with salt and pepper to taste, and bring to a gentle simmer for 5 minutes to meld the flavors.
Pro Tip: Taste the broth and adjust seasoning before layering, as it will concentrate during baking.
Step 4: Layer the Hotpot
Transfer the lamb and vegetable mixture to a large oven-safe casserole dish, spreading it evenly. Arrange half of the sliced potatoes in a slightly overlapping layer over the meat. Pour the stock mixture over the potatoes, ensuring it seeps through. Top with the remaining potato slices, overlapping them neatly to form a lid. Brush the potato top generously with 2 tbsp melted butter for a golden, crispy finish.
Pro Tip: Overlap potatoes tightly to prevent the stock from bubbling over during cooking.
Step 5: Cover and Bake
Cover the casserole dish with a lid or tightly sealed foil. Bake in the preheated oven at 325°F (160°C) for 1.5 hours to tenderize the lamb and meld the flavors. Remove the lid or foil and increase the oven temperature to 400°F (200°C). Bake for an additional 30–40 minutes, or until the potato topping is golden brown and crisp, and the lamb is fork-tender.
Pro Tip: Check the liquid level halfway; add a splash of stock if it looks dry, but avoid making it soupy.
Step 6: Rest and Serve
Remove the hotpot from the oven and let it rest for 10 minutes to allow the juices to settle. Sprinkle with chopped parsley (if using) for a fresh touch. Serve hot directly from the casserole dish with crusty bread or a side of pickled red cabbage for a traditional pairing.
Serving Tip: Scoop generous portions to include both the tender filling and crispy potato top in each serving.
Where to Get the Best Lancashire Hotpot in London
London offers several spots renowned for their authentic Lancashire hotpot, based on culinary reputation:
- The Windmill, Mayfair: A historic pub serving a rich Lancashire hotpot with succulent lamb and perfectly crisped potatoes, paired with a cozy atmosphere.
- The Guinea Grill, Mayfair: Known for its traditional British fare, their hotpot features tender meat and a golden potato crust, reflecting Northern roots.
- The Harwood Arms, Fulham: A Michelin-starred gastropub offering a refined version with high-quality lamb and a buttery potato topping.
- The Albion, Shoreditch: A British brasserie serving a hearty hotpot with layered flavors, celebrated for its authenticity and generous portions.
- The Anglesea Arms, Hammersmith: A gastropub favorite with a classic Lancashire hotpot, featuring slow-cooked lamb and a crispy potato lid.
These establishments are praised for their adherence to traditional recipes and quality ingredients, making them top destinations for Lancashire hotpot in London. Check their current menus and hours, as offerings may vary.
Nutritional Information (Per Serving, Approx.)
- Calories: 500–600 kcal (varies by portion size and butter use)
- Protein: 25g (from lamb)
- Fat: 30g (from lamb fat, butter, and oil)
- Carbohydrates: 40g (from potatoes and onions)
- Sodium: 800–1000mg (from stock, salt, and Worcestershire sauce)
- Fiber: 4g
Note: Values are estimates and depend on ingredients. Lancashire hotpot is high in protein and fat due to lamb and butter, with carbs from potatoes. Vegetables add fiber, but sodium can be significant; use low-sodium stock or reduce salt to adjust. Serve with lighter sides to balance the meal.
Tips for Perfect Lancashire Hotpot
- Use Lamb or Mutton: Traditional recipes favor lamb shoulder or neck; mutton adds a deeper flavor if available.
- Thin Potato Slices: Use a mandoline for uniform slices to ensure a crisp, even top.
- Slow Cooking: Low and slow baking tenderizes the meat and enhances flavor; don’t rush the process.
- Make Ahead: Assemble the hotpot a day ahead, refrigerate, and bake fresh for deeper flavors.
- Vegetarian Option: Swap lamb for lentils or mushrooms, using vegetable stock and extra root vegetables.
Why You’ll Love This Recipe
Lancashire hotpot is the ultimate British comfort food, offering a warm, savory embrace with its tender lamb and crispy potato topping. Its one-pot simplicity and rich flavors make it ideal for family dinners or gatherings. This recipe brings the authentic taste of Lancashire to your kitchen with clear steps and traditional techniques.
