Lancashire Hotpot
Recipe type: Entree
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 4
This traditional British favourite of lamb under a sliced potato crust makes for a simple and satisfying meal.
  • 4 lamb chops (you can trip the excess fat, but I didn't. I think "excess fat" in the context of a lamb chop is an oxymoron.)
  • 4 lamb's kidneys, skinned cored and cut into bite-sized pieces (optional)
  • 900g potatoes, very thinly sliced
  • 2 medium onions, thinly sliced
  • 500ml lamb or beef stock, or water
  • 55g butter, melted
  • 4 carrots, peeled and sliced
  1. Preheat the oven to 180C. Cover the base of a 1.7 litre ovenproof casserole with just under half the potato slices and season well with salt and pepper.
  2. Arrange the lamb (and kidney chunks, if using) on top of the potato layer and season, then cover the lamb with slices of onion. Arrange overlapping layers of potato on top of the meat and onion so that the meat is totally covered.
  3. Pour the stock or water down the sides of the dish until the liquid just reaches the top layer of the potatoes but does not dislodge them. Brush the top with the melted butter, cover and bake for 2 hours. Remove the lid and cook for another 20-30 minutes until the potatoes are golden (you can use the grill to give you some extra assistance in this department).
  4. Serve immediately with a side of green vegetables.
Recipe by Cooksister | Food, Travel, Photography at