Easy Lancashire Hotpot

Easy Lancashire Hotpot

The Spruce / Armando Rafael

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 servings

The Irish have their stew, the Welsh have cawl and in Lancashire, they have hotpot. Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and is very simple and straightforward to make.

Hotpot is a long, slow-cooked recipe, yet unlike many stews, it is still quite light and suitable for eating year-round (except perhaps on a scorching summer's day). Pop it in the oven, leave for a couple of hours and you have a great supper dish ready and waiting for you. It tastes even better the next day when the flavors have had time to develop.

Ingredients

  • 2 ounces (55 grams) beef drippings (or lard)
  • 8 lamb chops (bone-in)
  • 1/2 pound (225 grams) onions (peeled and finely sliced)
  • 2 ounces (55 grams) butter (melted; divided)
  • 2 pounds (900 grams) potatoes (peeled and thickly sliced)
  • Optional: 4 lamb kidneys (cored and sliced)
  • 1 large carrot (peeled and thickly sliced)
  • 1/4 teaspoon salt (to taste)
  • 1/4 teaspoon black pepper (to taste)
  • 4 cups (1 liter) beef stock (or chicken stock)
  • 1 tablespoon Worcestershire sauce

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F/200 C.

    Easy Lancashire Hotpot ingredients

    The Spruce / Armando Rafael

  2. In a large frying pan, melt the drippings or lard and heat until hot but not smoking. Quickly brown the lamb chops on both sides, remove from the fat, and drain on paper towels.

    lamb chops in a frying pan

    The Spruce / Armando Rafael

  3. Add the sliced onions to the hot fat and cook quickly, stirring constantly, until softened but not brown. Remove from the fat and drain on paper towels.

    onions in a frying pan

    The Spruce / Armando Rafael

  4. In a large ovenproof casserole, melt half of the butter. Cover the bottom with half of the sliced potatoes and half of the onions. Season with salt and pepper.

    onions and potatoes in a pot

    The Spruce / Armando Rafael

  5. Lay the chops on the top of the onion (don't worry if the bones stick up, this is traditional in a Lancashire hotpot).

    lamb chops with onions and potatoes in a pot

    The Spruce / Armando Rafael

  6. Lay the optional sliced kidneys over the chops, add the carrot slices, and cover with the remaining onions. Season with salt and pepper.

    carrots and onions on top of the lamb chops in the pot

    The Spruce / Armando Rafael

  7. Pour in enough stock to come two-thirds up the casserole dish. If you have leftover stock, you can use it to top up during cooking. Add the Worcestershire sauce.

    stock and Worcestershire sauce added to the lamb and vegetables in the pot

    The Spruce / Armando Rafael

  8. Cover with the rest of the potatoes, overlapping them to ensure the entire surface is completely covered. Brush the potatoes with the remaining melted butter and sprinkle with salt and pepper. Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for a further 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out. If so, top up with stock or water as necessary. Remove the lid from the casserole and cook until the potatoes on the surface are brown. Remove from the oven and let rest about 10 minutes. Serve and enjoy!

    potatoes on top of the Easy Lancashire Hotpot ingredients

    The Spruce / Armando Rafael