Cookbook:Lancashire Hotpot

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Meat recipes

Lancashire Hotpot
Lancashire Hotpot square.jpg
Category Lamb recipes
Servings 4-6
Time 80 minutes

Lancashire Hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.



  1. Dice the lamb and set aside. Preheat oven to 325˚F / 170˚C / Gas mark 3.
  2. Slice the potatoes and dice the onions.
  3. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
  4. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
  5. Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
  6. Bake for at least one hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.

Notes, tips, and variationsEdit

  • A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
  • The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
  • Flavour can be improved by adding a stock cube to the boiling water.
  • Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.