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Lancashire Hotpot

Prep Time:

Cook Time:



30 Minutes

1 hour 40 minutes

4 Servings


About the Recipe

Beautiful moist chicken wrapped in bacon and served with mash potatoes that is to die for


  1. 100g Butter

  2. 900g Stewing Lamb

  3. 3 Lamb Kidneys

  4. 2 Onions

  5. 4 Carrots

  6. 25g Plain Flour

  7. 2tsp Worcestershire Sauce

  8. 500ml Chicken Stock

  9. 2 Bay leaves

  10. 900g Potatoes


Step 1

Heat overn t0 160 ( gas mark 3). Heat a little of the 100g butter in a large shallow casserole dish and brown 900g stewing lamb chunks in bathes, lift to a plate, then repeat with 3 trimmed and sliced lamb kidney

Step 2

Fry 2 chopped onions and 4 peeled and sliced carrots in pan with a little more dripping until golden. Sprinkle over 25g plain flour, allow to cook for a couple of minutes, shake over 2tsp Worcestershire sauce, pour 500ml Lamb or chciken stock, then bring to boil

Step 3

Stir in the stewing lamb and kidney and 2 bay leaves, then turn off heat. Arrange 900g peeled and sliced poatoes on top of meat, then drizzle with a little more butter. Cover then place in oven for about 1 1/2 hours until the potaoes are cooked

Step 4

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

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