Lancashire Hotpot

Lancashire hotpot is a delicious, slow-cooked lamb stew with layers of thinly sliced potatoes. This classic north-west England recipe is in collaboration with Albert Bartlett potatoes.

What is Lancashire hotpot?

Lancashire hotpot is a traditional, British slow-cooked mutton or lamb stew originating from Lancashire, in the north-west of England. The name is derived from the words hotchpotch, referring to the fact that the stew consists of several ingredients.

The traditional Lancashire hotpot recipe used mutton which isn’t as easily obtainable these days, so I’ve used cubed lamb leg instead.

This recipe is an adaptation of one I was given by a friend who lives in Garstang, Lancashire.

What potatoes should I use for Lancashire hotpot?

For Lancashire hotpot, you want a variety of potato which is going to hold its shape during the slow cooking, be fluffy on the bottom of the top layer and deliciously crispy on the very top.

Albert Bartlett’s Rooster potatoes tick all those boxes. Perfect for boiling, baking, mashing or roasting these versatile potatoes make for the ideal Lancashire hotpot topping.

About Albert Bartlett

Albert Bartlett is the UK’s leading fresh potato supplier. This family-owned brand was established in 1948 and for over 70 years it has been dedicated to providing tasty, wholesome food for family meals.

Their carefully selected growers stretch from Inverness to Cornwall, and you can find out who and where your potatoes were grown on the package labelling.

Albert Bartlett also produces other potatoes varieties including the buttery and creamy Elfe and the eye-catching and nutty flavoured Apache. Look out for them in your nearest supermarket!

Tip: There’s no need to peel your Albert Bartlett potatoes – simply wash and use as desired. This will help reduce food waste and it also adds extra flavour and nutrition to your finished dish!

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Grab a promotional pack of Albert Bartlett’s Rooster Potatoes and take your kids to LEGOLAND for free**! Look out for the sticker on the current packaging.

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Ingredients

• 30 grams lard, dripping or butter
• 900 grams lamb or mutton, cut into bite-sized pieces
• 3 lamb kidneys, optional 
• 4 brown onions
• 4 carrots
• 25 grams plain flour
• 500 ml lamb stock
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 1.5 kg Albert Bartlett rooster potatoes
• salt & pepper to taste

Equipment

• heavy-based saute pan
• a large, lidded casserole dish

Instructions

1. Heat fat in a saute pan and brown the lamb meat and kidneys in batches.
2. Saute the onions and carrots until they begin to soften.
3. Sprinkle over the flour.
4. Return meat to the pan, add the lamb stock and Worcestershire sauce and bring to a simmer.
5. Line the base of a large, lidded casserole with thinly sliced Albert Bartlett potatoes and top with the lamb mixture.
6. Add a thatched layer of Albert Bartlett potatoes, brush with fat and cook in the oven for 1.5 hours.

How to assemble Lancashire hotpot

First, grease a large, shallow casserole dish with butter or dripping, and line the bottom with a layer of thinly sliced Albert Bartlett potatoes. Season well with salt and pepper.

Next, spoon over the lamb and gravy stew. Season again with salt and pepper.

Finish off with another layer of thinly sliced Albert Bartlett rooster potatoes. Make sure they overlap each other at the edges so they form a sort of thatched topping. Brush with a little melted lard, dripping or butter to help the top crisp up nicely. 

What to serve with Lancashire hotpot

Traditionally, pickled beetroot or red cabbage was served with Lancashire hotpot. You could also serve it with some Lancashire cheese.

Can I freeze Lancashire hotpot?

Yes! To freeze, simply follow this recipe to the end of step 15, where it’s been baked in the oven for an hour with the lid on. Remove from the oven, cool and freeze. 

To reheat, defrost overnight in the fridge and then bake for 30-40 minutes at 200 C/ 400 F until the potatoes are browned and crispy on top. 

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This is a sponsored recipe in collaboration with Albert Bartlett, but all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.