Lancashire Finest Hot Pot Recipe

The Lancashire Hot Pot. A meal that comes from Britain's industrial age. Encouraging families to work as a team to prepare this meal over many hours of slow cooking. Both men and women would watch over the meal when they were not working long hours. 

What Will You Need?

• 100g dripping or butter

• 900g stewing lamb, cut into large chunks

• 3 lamb kidneys, sliced, fat removed

• 2 medium onions, chopped

• 4 carrots, peeled and sliced

• 25g plain flour

• 2 tsp Worcestershire sauce

• 500ml lamb or chicken stock

• 2 bay leaves

• 900g potato, peeled and sliced

Let's Start Cooking!

• STEP 1
  Heat oven to 160C/fan 140C/gas 3.

• STEP 2
  Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.

• STEP 3
  Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

• STEP 4
  Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.

• STEP 5
  Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.

• STEP 6
  Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

• STEP 7
  Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

• STEP 8
  Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Britain's Industrial Favourite!

It doesn’t get more British than a Hotpot, defined by its ability to feed the whole family or multiple families if needed. With the whole family able to help cook. These days it has become a lot easier to prepare a Lancashire Hotpot. However, that does not make it any less tasty!