britishmedium

Lancashire hotpot

Name: Lancashire hotpot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: british
Ingredients: 100 g Butter; 900 g Lamb; 3 Lamb Kidney; 2 medium Onions; 4 sliced Carrots; 25 g Plain Flour; 2 tsp Worcestershire Sauce; 500 ml Chicken Stock; 2 Bay Leaves; 900 g Potatoes

A classic British lamb from TheMealDB community kitchen — straightforward technique, real ingredients.

Updated April 25, 2026

min total

servings

1593

cal / serving

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Origin

Categorized as British Lamb in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/9099/lancashire-hotpot

Ingredients

100 gButter
900 gLamb
3Lamb Kidney
2 mediumOnions
4 slicedCarrots
25 gPlain Flour
2 tspWorcestershire Sauce
500 mlChicken Stock
2Bay Leaves
900 gPotatoes

Instructions

01
Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
02
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
03
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.