This hearty Hairy Bikers Lancashire Hotpot is a true icon of British comfort food, made with tender lamb, sweet onions, carrots, and a rich lamb stock. This recipe creates a deeply savory one-pot stew with a signature topping of sliced potatoes, which become wonderfully crisp on top while the bottom layer soaks up the gravy. It’s the perfect meal for a cozy weekend, generously serving 4-6 people.
Hairy Bikers Lancashire Hotpot Ingredients
- 1kg (2lb 2oz) neck of lamb, or lamb shoulder, boned and diced
- 4 lamb’s kidneys, cored and chopped (optional but traditional)
- 2 medium onions, sliced
- 1kg (2lb 2oz) floury potatoes (like Maris Piper or King Edward), peeled and thinly sliced
- 1 tbsp plain flour
- 250ml (9fl oz) lamb stock
- 1 tbsp Worcestershire sauce
- 1 sprig of fresh thyme
- 2 bay leaves
- 2 tbsp olive oil
- 50g (2oz) butter, cubed
- Salt and freshly ground black pepper
How To Make Hairy Bikers Lancashire Hotpot
- Prepare the oven and brown the meat: Preheat your oven to 180∘C (160∘C Fan / Gas Mark 4). Heat the olive oil in a large, heavy-based, ovenproof casserole dish over medium-high heat. Brown the diced lamb and the optional kidneys in batches until golden on all sides. Remove the meat with a slotted spoon and set aside.
- Sauté the onions: In the same dish, using the remaining meat juices, add the sliced onions and a pinch of salt. Cook for a few minutes until the onions have softened. Sprinkle over the plain flour and stir well to coat the onions.
- Create the gravy: Gradually pour the lamb stock into the dish, stirring continuously to prevent lumps. Add the sprig of thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a simmer and let it cook for 8-10 minutes, or until the gravy has thickened slightly.
- Layer the hotpot: Remove the dish from the heat. Return the browned lamb and kidneys to the dish and stir everything together. Arrange a layer of the thinly sliced potatoes over the meat, overlapping them like scales on a fish. Season the potato layer with salt and pepper.
- Begin the slow cook: Dot the top of the potatoes with the cubes of butter. Cover the casserole dish with a tight-fitting lid and place it in the preheated oven. Bake for 1.5 hours.
- Crisp the potato topping: After 1.5 hours, remove the lid from the dish. Return the hotpot to the oven and cook, uncovered, for a further 30-45 minutes. This will allow the potato topping to become wonderfully golden brown and crisp.
- Rest and serve: Let the hotpot stand for 10 minutes before bringing it to the table. Serve hot, spooning the tender lamb and crisp potatoes into bowls.
Recipe Tips
- Use the Right Cut of Lamb: For a truly tender, fall-apart result, lamb neck fillet or lamb shoulder are the best cuts. They have enough fat to keep the meat moist and flavourful during the long, slow cooking process.
- Brown the Lamb First: Don’t be tempted to skip browning the meat at the start. Searing the lamb creates a deep, caramelized flavour through the Maillard reaction, which is essential for developing the rich, savory base of the gravy.
- Slice the Potatoes Evenly: For that classic, beautiful finish, the potato slices should be thin and consistent in thickness. This helps them cook through evenly and form a perfect “cobbled” crust. A mandoline slicer is a great tool for this, but a sharp knife and a steady hand work just as well.
- Remove the Lid to Crisp: This is the key to achieving the signature crispy potato topping. The initial cooking time with the lid on steams the potatoes and cooks them through. The final, uncovered baking time allows the moisture to evaporate and the butter to turn the top layer of potatoes a beautiful golden brown.
What To Serve Lancashire Hotpot
A Lancashire Hotpot is a wonderfully complete one-pot meal. However, for a truly authentic experience, it is traditionally served with a side of pickled red cabbage or pickled onions. The sharp, vinegary taste provides a perfect contrast that cuts through the richness of the lamb. A side of simple steamed greens, like cabbage or string beans, also works beautifully.
How To Store Lancashire Hotpot Leftovers
- Refrigerate: Store any leftover hotpot in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a microwave or in an oven-safe dish until piping hot all the way through.
- Freeze: Hotpot freezes very well. For the best results, you can freeze it before the final uncovered crisping stage. Let it cool, wrap the dish in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then place in a hot oven, uncovered, to reheat and crisp the potato topping as if from fresh.
Hairy Bikers Lancashire Hotpot Nutrition Facts
- Serving Size: 1 serving (recipe makes 4-6)
- Calories: 560 kcal
- Total Fat: 30g
- Saturated Fat: 14g
- Cholesterol: 150mg
- Sodium: 450mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 6g
- Protein: 38g
Frequently Asked Questions
- What are the best potatoes to use for a hotpot? A floury or “all-rounder” potato variety is best for a hotpot. In the UK, Maris Piper or King Edward potatoes are ideal. The bottom layers become soft and absorb the delicious gravy, while the top layer crisps up perfectly.
- Do I have to include lamb kidneys? No, the kidneys are a very traditional ingredient that adds depth, but they are entirely optional. If you are not a fan of offal, you can simply leave them out and use the full amount of lamb neck or shoulder.
- Can I make this with beef instead of lamb? While it would no longer be a traditional Lancashire Hotpot, you could certainly substitute the lamb with a good stewing beef, such as chuck or brisket. You should also use beef stock instead of lamb stock to complement the flavour.
- Can I cook this recipe in a slow cooker? Yes, a slow cooker is a great way to make a hotpot. First, brown the meat and soften the onions on the stovetop as directed. Transfer these to your slow cooker pot, create the gravy, and pour it in. Layer the potatoes on top, dot with butter, and cook on low for 6-8 hours or on high for 4 hours. To get a crispy top, you may need to place the (ovenproof) slow cooker pot under a hot broiler for a few minutes before serving.
Try More Recipes:
- Hairy Bikers Pease Pudding Recipe
- Hairy Bikers Gingerbread Recipe
- Hairy Bikers Chicken Korma Recipe
Hairy Bikers Lancashire Hotpot Recipe
Description
The definitive recipe for a hearty and traditional Hairy Bikers Lancashire Hotpot. This classic one-pot meal features incredibly tender, slow-cooked lamb in a rich gravy, all topped with a beautiful crust of crispy sliced potatoes. The ultimate British comfort food.
Ingredients
Instructions
- Prep: Preheat oven to 180∘C (160∘C Fan). Heat oil in a large ovenproof casserole dish and brown the lamb (and kidneys) in batches. Set aside.
- Sauté: Soften the onions in the same dish. Stir in the flour.
- Make Gravy: Gradually stir in the lamb stock, thyme, bay leaves, and Worcestershire sauce. Simmer until thickened.
. - Assemble: Return the meat to the dish. Arrange the sliced potatoes in an overlapping pattern on top. Season and dot with butter.
- Bake: Cover with a lid and bake for 1.5 hours. Remove the lid and bake for a further 30-45 minutes until the potatoes are golden and crisp. Rest for 10 minutes before serving
