This traditional Lancashire hotpot recipe is made with tender lamb, sliced potatoes, black pudding, and lamb kidneys in a rich Worcestershire gravy. The potato topping crisps to a golden finish while the layers underneath soak up every drop of flavour. Ready in around 2 hours, it serves 4–6 people generously.
I make this every autumn when the evenings draw in. There is nothing quite like lifting the lid on a bubbling hotpot after a long, slow bake.
Lancashire Hotpot Ingredients
- 1kg neck of lamb or lamb shoulder, boned and diced
- 2 black pudding rings, skinned and sliced
- 4 lamb’s kidneys, cored and trimmed into quarters (optional but traditional)
- 2 medium onions, sliced
- 1kg floury potatoes (Maris Piper or King Edward), peeled and thinly sliced
- 1 tbsp plain flour
- 250ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 sprig of fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- 50g butter, cubed
- Salt and freshly ground black pepper
How To Make Lancashire Hotpot
- Brown the meat: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Heat the olive oil in a large ovenproof casserole dish over medium-high heat. Brown the diced lamb and optional kidneys in batches until golden, then set aside.
- Soften the onions: In the same dish, add the sliced onions with a pinch of salt. Cook for a few minutes until softened. Sprinkle over the plain flour and stir well to coat.
- Build the gravy: Gradually pour in the lamb stock, stirring to prevent lumps. Add the thyme, bay leaves, and Worcestershire sauce. Simmer for 8–10 minutes until the gravy has thickened slightly.
- Layer the hotpot: Remove from the heat. Arrange a layer of sliced potatoes on the base of the dish. Add half the browned lamb, kidneys, and sliced black pudding. Pour over half the gravy and season well.
- Build the second layer: Add another layer of potatoes, the remaining meat and black pudding, and the rest of the gravy. Arrange a final overlapping layer of potatoes on top, like scales on a fish.
- Slow bake: Dot the top with cubes of butter. Cover with a tight-fitting lid and bake for 1 hour 30 minutes.
- Crisp the topping: Remove the lid and return to the oven for a further 30–45 minutes. The potato topping will turn golden brown and crisp.
- Rest and serve: Let the hotpot stand for 10 minutes before bringing it to the table. Spoon the tender lamb and crisp potatoes into warm bowls.
What Makes This Lancashire Hotpot So Good?
- Use the right cut of lamb: Lamb neck fillet or shoulder has enough fat to stay moist through the long bake. Lean cuts dry out and lose flavour.
- Always brown the meat first: Searing creates a deep, caramelised base through the Maillard reaction. This is where most of the gravy’s flavour comes from, so do not skip it.
- Slice potatoes thin and even: Thin, consistent slices cook through evenly and form a proper crust on top. A mandoline slicer helps, but a sharp knife works fine. If you enjoy potato-topped dishes, try the Hairy Bikers dauphinoise potatoes for a creamy alternative.
- Do not skip the black pudding: This is what sets the Hairy Bikers’ version apart from a basic lamb hotpot. The black pudding melts into the gravy and adds a rich, savoury depth you cannot get any other way.
- Remove the lid to crisp: The covered stage steams the potatoes through. The uncovered stage lets the moisture escape and the butter turns the top layer golden and crisp.
What Should You Serve on the Side?
A Lancashire hotpot is a complete one-pot meal, but a few sides make it even better. Pickled red cabbage is the traditional choice and its sharp, vinegary bite cuts through the rich lamb beautifully. Pickled onions work just as well if you prefer something simpler.
For something green, steamed Savoy cabbage or buttered peas are both classic pairings. If you want a heartier spread, the Hairy Bikers pease pudding is a proper Northern English side that goes perfectly with lamb.
Does This Reheat Well?
Lancashire hotpot reheats very well. Store leftovers in an airtight container in the fridge for up to 3 days, then reheat in the oven at 180°C until piping hot all the way through.
It also freezes brilliantly. For the best results, freeze before the final uncovered crisping stage. Let it cool fully, wrap the dish in cling film and foil, and freeze for up to 3 months. Thaw overnight in the fridge, then bake uncovered until the potato topping is golden and crisp. Leftover lamb also works well in a Hairy Bikers shepherd’s pie.
Nutrition Facts
- Serving Size: 1 serving (recipe makes 4–6)
- Calories: 620 kcal
- Total Fat: 34g
- Saturated Fat: 15g
- Cholesterol: 170mg
- Sodium: 520mg
- Total Carbohydrate: 35g
- Dietary Fibre: 5g
- Sugars: 6g
- Protein: 42g
Frequently Asked Questions
Can I make Lancashire hotpot in a slow cooker? Yes. Brown the meat on the hob first, then layer everything in your slow cooker and cook on low for 6–8 hours, placing under a hot grill at the end to crisp the potatoes.
Can I use beef instead of lamb? You can use chuck steak or braising beef with beef stock instead. It will not be a traditional Lancashire hotpot, but it makes a comforting one-pot meal.
Do I have to include lamb kidneys? No, the kidneys are traditional but entirely optional. Use the full amount of lamb neck or shoulder instead.
Is there a lighter Hairy Dieters version of this hotpot? The Hairy Dieters version uses lean lamb leg steaks and skips the black pudding to reduce the calorie count. It follows a similar layering method but comes in at around 350 calories per serving.
How does the Hairy Bikers’ Lancashire hotpot compare to Mary Berry’s? The Hairy Bikers’ version includes black pudding and kidneys for a richer, more traditional result. Mary Berry’s recipe is simpler with just lamb and potatoes, but has less depth of flavour.
Try More Recipes:
- Hairy Bikers Beef Stew and Dumplings Recipe
- Hairy Bikers Lamb Shanks Recipe
- Hairy Bikers Cottage Pie with Cheesy Mash Recipe
Hairy Bikers Lancashire Hotpot Recipe
Description
This traditional Lancashire hotpot recipe features tender slow-cooked lamb, black pudding, and kidneys layered with potatoes in a rich Worcestershire gravy. The potato topping crisps to a golden finish while the layers underneath soak up every drop of flavour.
Ingredients
Instructions
- Brown the meat: Preheat oven to 180°C (160°C Fan / Gas Mark 4). Heat olive oil in a large ovenproof casserole dish and brown the lamb and kidneys in batches until golden. Set aside.
- Soften the onions: In the same dish, add the sliced onions with a pinch of salt. Cook until softened, then stir in the plain flour.
- Build the gravy: Gradually pour in the lamb stock, stirring to prevent lumps. Add thyme, bay leaves, and Worcestershire sauce. Simmer for 8–10 minutes until thickened.
- Layer the hotpot: Arrange a layer of potatoes on the base. Add half the lamb, kidneys, and black pudding. Pour over half the gravy. Repeat with another layer of potatoes, remaining meat, black pudding, and gravy. Arrange a final overlapping potato layer on top.
- Bake: Dot the top with butter. Cover with a lid and bake for 1 hour 30 minutes. Remove the lid and bake for a further 30–45 minutes until golden and crisp. Rest for 10 minutes before serving.
