Lancashire Hot Pot

Lancashire Hot Pot takes a while to cook in the oven but is well worth the effort. The basic recipe uses neck of lamb, shallots, potatoes and kidney, layered in the dish and slowly cooked in a oven. If you don't like the taste of kidney try some black pudding instead. The quality of the stock is crucial, so if possible make your own lamb stock in advance. This is a very traditional recipe derived from the original Lancashire method. Kent had a successful wool trade, wool needs mature sheep rather than lambs and so in areas with sheep, mutton recipes tend to be more common than those with lamb. Having said that we offer a recipe with lamb as the main ingredient, there is little or no call for dished based on mutton today.

We have over a hundred published recipes, many easy to cook from traditional household recipes. You'll find them all available from the Kentish Recipe Directory.

The dish has a topping of sliced potatoes, it is this characteristic that proves to be a particular to new and inexperienced cooks. make sure you use good quality potatoes, that they are sliced to the same thickness and that you pat the dry with kitchen roll before you layer them on top of the other ingredients.

Hot pot was always viewed as a cheep and cheerful dish, popular in working class households and a staple of pub menus (in particular the Rovers Return). Over time the art of making a good hot pot seems to have disappeared, what we offer you here is a return to the days when a hot pot was a delicious and filling meal, able to meet the essentially dietary requirements and not costing the earth.

Hot Pot Preparation Time: 20 minutes
Hot Pot Cooking Time: 1 hour 40 minutes

Ingredients: Serves 4

650g neck of lamb
200g lambs liver (or black pudding)
500g potatoes sliced thinly
250g shallots sliced thinly
Pepper and salt
4 bay leaves
150ml of lamb stock

Cooking Instructions:

  1. Cut the neck of lamb into 2 inch pieces, then brown off the lamb in a frying pan, together with the sliced kidneys.
  2. Peel the potatoes and shallots and slice, put a layer of potatoes in the bottom of an ovenproof casserole dish.
  3. Put the lamb and bay leaves into the casserole dish cover with the onions and kidneys.
  4. Arrange the rest of the sliced potatoes on the top and cover with the stock.
  5. Cover and cook for 1 hour at 180°C. Then add a few knobs of butter to the top, and cook uncovered for another 40 minutes.

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