Cookbook:Lancashire Hotpot

Lancashire Hotpot
CategoryLamb recipes
Time80 minutes

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

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

Ingredients edit

Procedure edit

  1. Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
  2. 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.
  3. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
  4. Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
  5. Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.

Notes, tips, and variations edit

  • 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 or instant gravy granules to the boiling water.