Lancashire Hotpot

by Cherrypick
Star 4.3
    20m prep time
    120m total time
    Easy level
    10 ingredients

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub. A James Martin recipe taken from BBC Good Food.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 160C/fan 140C/gas 3.

Step 2

Heat a little of the butter in a large shallow casserole dish and brown the stewing lamb chunks in batches, lift to a plate, then repeat with the trimmed and sliced kidneys.

Step 3

Fry the chopped onions and peeled and sliced carrots in the pan with a little more butter until golden.

Step 4

Sprinkle over plain flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the chicken stock, then bring to the boil.

Step 5

Stir in the stewing lamb, kidneys and bay leaves, then turn off the heat.

Step 6

Arrange the peeled and sliced potatoes on top of the meat, then drizzle with a little more butter.

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 butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
  • Ingredients
  • Based on 4 servings
  • 4 Carrots, peeled and sliced 4 x Sainsbury’s Carrots Loose
  • 2 tsp Worcestershire Sauce 1 x Lea & Perrins Worcester Sauce 150ml
  • 25g Plain Flour 1 x Sainsbury's Plain Flour 1.5kg
  • 100g Butter 1 x Sainsbury's British Butter, Salted 250g
  • 900g Potato, peeled and sliced 1 x Sainsbury's Baking Potatoes x4
  • 800g Stewing Lamb, cut into large chunks 2 x Sainsbury's British or New Zealand Diced Lamb Shoulder 400g
  • 2 Kidneys, sliced, fat removed 1 x Sainsbury's British Fresh Pork Kidney (approx. 400g)
  • 2 Onions, diced 2 x Sainsbury's Onions Loose
  • 500ml Chicken Stock 1 x Sainsbury's Stock Cubes, Chicken 10x10g
  • 2 Bay Leaves 1 x Sainsbury's Bay Leaves 3g
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