This classic Lancashire hotpot is a simple and hearty dish made with tender lamb chops, rich beef stock, and layers of buttery potatoes. Slowly baked until golden and crispy on top, it’s the perfect comfort food for a cozy meal.

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Ingredients Needed:

6 lamb chops, weighing approximately 500g/1lb 2oz in total
3 tbsp olive oil
1 large carrot, roughly chopped
1 celery stalk, trimmed, roughly chopped
1 large onion, roughly chopped
2 tbsp plain flour
1 litre/1¾ pints beef stock
8 sprigs fresh thyme
1 bay leaf
100g/3½oz butter, melted
2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discs
Salt and freshly ground black pepper

How To Make Lancashire Hotpot Recipe?

Preheat the oven: Set the oven to 170°C.
Brown the lamb chops: Season the lamb with salt and pepper. Heat 3 tbsp olive oil in a pan over medium heat. Fry the lamb for 2-3 minutes per side until browned. Transfer to a casserole dish.
Cook the vegetables: In the same pan, fry the carrot, celery, and onion for 4-5 minutes until soft and slightly golden.
Add flour and stock: Stir 2 tbsp flour into the vegetables and cook for 2-3 minutes until golden. Slowly pour in the 1 liter of beef stock, stirring until smooth and slightly thickened.
Assemble the hotpot: Pour the vegetable and stock mixture over the lamb in the casserole dish. Add 7 sprigs of thyme and 1 bay leaf. Bring to a simmer.
Prepare the potatoes: Melt 100g butter. Arrange the potato slices over the top, slightly overlapping them. Brush with melted butter and sprinkle with thyme leaves.
Bake the hotpot: Place in the oven and bake for 1-1½ hours until the potatoes are golden and crisp and the filling is tender.

Recipe Tips:

Use the right potatoes: Choose floury potatoes like Maris Piper for the best texture. Waxy potatoes won’t soften properly and won’t give you a crispy top.
Brown the lamb well: Don’t rush this step! Browning the lamb chops properly adds a deep, rich flavor to the hotpot. Make sure they get a nice golden color before adding them to the dish.
Thicken the stock correctly: Stir the flour into the vegetables and cook it for a couple of minutes before adding the stock. This helps remove the raw flour taste and ensures a smooth, rich sauce.
Layer the potatoes evenly: Arrange the potato slices so they overlap slightly, like fish scales. This helps them cook evenly and prevents them from drying out or burning.
Brush butter twice for a crispy top: After the first 45 minutes of baking, brush the potatoes with more melted butter. This will make them golden, crispy, and extra delicious.

How To Store & Reheat Leftovers?

Refrigerate: Let the Lancashire Hotpot cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
Freeze: Once cooled, store the hotpot in freezer-safe containers. It will stay good for 3 months.
Reheat: Transfer the hotpot to a pan and heat over low to medium heat, stirring occasionally, until warmed through. If it seems dry, add a splash of stock or water to keep it moist.

Nutrition Facts:

Calories: 450 kcal
Total Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
Sodium: 600mg
Potassium: 900mg
Total Carbohydrate: 35g
Dietary Fiber: 4g
Sugars: 4g
Protein: 30g

Try More Hairy Bikers Recipes:

Hairy Bikers Salmon Tray Bake Recipe
Hairy Bikers Pot Roast Brisket Recipe
Hairy Bikers Lamb Rogan Josh Recipe

Hairy Bikers Lancashire Hotpot Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

450

kcal

Ingredients

6 lamb chops, weighing approximately 500g/1lb 2oz in total
3 tbsp olive oil
1 large carrot, roughly chopped
1 celery stalk, trimmed, roughly chopped
1 large onion, roughly chopped
2 tbsp plain flour
1 litre/1¾ pints beef stock
8 sprigs fresh thyme
1 bay leaf
100g/3½oz butter, melted
2 large floury potatoes, such as Maris Piper, sliced into 1cm/½in-thick discs
Salt and freshly ground black pepper

Directions

Preheat the oven: Set the oven to 170°C.
Brown the lamb chops: Season the lamb with salt and pepper. Heat 3 tbsp olive oil in a pan over medium heat. Fry the lamb for 2-3 minutes per side until browned. Transfer to a casserole dish.
Cook the vegetables: In the same pan, fry the carrot, celery, and onion for 4-5 minutes until soft and slightly golden.
Add flour and stock: Stir 2 tbsp flour into the vegetables and cook for 2-3 minutes until golden. Slowly pour in the 1 liter of beef stock, stirring until smooth and slightly thickened.
Assemble the hotpot: Pour the vegetable and stock mixture over the lamb in the casserole dish. Add 7 sprigs of thyme and 1 bay leaf. Bring to a simmer.
Prepare the potatoes: Melt 100g butter. Arrange the potato slices over the top, slightly overlapping them. Brush with melted butter and sprinkle with thyme leaves.
Bake the hotpot: Place in the oven and bake for 1-1½ hours until the potatoes are golden and crisp and the filling is tender.

Notes

Use the right potatoes: Choose floury potatoes like Maris Piper for the best texture. Waxy potatoes won’t soften properly and won’t give you a crispy top.
Brown the lamb well: Don’t rush this step! Browning the lamb chops properly adds a deep, rich flavor to the hotpot. Make sure they get a nice golden color before adding them to the dish.
Thicken the stock correctly: Stir the flour into the vegetables and cook it for a couple of minutes before adding the stock. This helps remove the raw flour taste and ensures a smooth, rich sauce.
Layer the potatoes evenly: Arrange the potato slices so they overlap slightly, like fish scales. This helps them cook evenly and prevents them from drying out or burning.
Brush butter twice for a crispy top: After the first 45 minutes of baking, brush the potatoes with more melted butter. This will make them golden, crispy, and extra delicious.