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.
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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
- Heat fat in a saute pan and brown the lamb meat and kidneys in batches.
- Saute the onions and carrots until they begin to soften.
- Sprinkle over the flour.
- Return meat to the pan, add the lamb stock and Worcestershire sauce and bring to a simmer.
- Line the base of a large, lidded casserole with thinly sliced Albert Bartlett potatoes and top with the lamb mixture.
- 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.
Lancashire Hotpot
Ingredients
- 30 grams lard dripping or butter
- 900 grams lamb shoulder cubed
- 3 lamb's kidneys (optional)
- 4 brown onions
- 4 carrots
- 25 grams plain flour
- 500 ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh thyme leaves leaves only
- 2 bay leaves
- 1.5 kg Albert Bartlett potatoes
- Shetland sea salt to taste
- freshly ground black pepper to taste
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Equipment
Instructions
- Preheat your oven to 170 C/ 150 C fan.
- Heat lard, dripping or butter in a frying pan and brown the lamb, in batches. Remove from the pan.
- Core and finely chop the lamb's kidneys and brown all over. Set aside.
- Add the onions to the pan (you might need to add a little more fat) and cook for a few minutes until they begin to soften.
- Add the sliced carrots and cook for another few minutes.
- Sprinkle over the plain flour, stir to combine and cook for another minute.
- Return the lamb and kidneys to the pan.
- Add the stock and Worcestershire sauce and bring to a simmer.
- Add the thyme and bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.
- Wash and thinly slice your Albert Bartlett rooster potatoes into 2-3mm thickness. Leave them unpeeled if you wish.
- Grease a large, lidded casserole dish and arrange a layer of potatoes on the bottom and sides. Season well with salt and pepper.
- Spoon in the lamb mixture.
- Arrange another layer of thinly sliced Albert Bartlett rooster potatoes over the top of the lamb mixture, making sure the potato slices overlap slightly in a thatched effect.
- Brush with a little melted lard, dripping or butter and season well.
- Bake in the centre of the oven for one hour, with the lid on.
- After one hour, turn the heat up to 200 °C/ 180 °C fan, remove the lid and bake for a further 30 minutes to allow the top layer of potatoes to crisp up.
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Move over cauliflower, there’s a new low carb starchy alternative in town! This keto-friendly vegetable side dish features salsify, a delicately flavoured root vegetable popular in the Victorian times, served with sauteed cabbage, crispy bacon and lashings of double cream. Albert Bartlett, the UK’s leading fresh potato supplier, is celebrating their 70th anniversary. To help celebrate, I’ve recreated a popular recipe from the 1970s, when the Indian takeaway in the UK began to surge in popularity: saag aloo, or spinach & potato curry. A quick and easy fish supper recipe that the whole family will love!Other Albert Bartlett recipes you might like
Low Carb Salsify with Cabbage, Bacon & Cream - Two Ways {Keto Friendly!}
Saag Aloo - Indian Spinach and Potato Curry
Homemade Fish Fingers, Paprika-Spiked Potato Wedges & Tartare Sauce
Roast Lamb & Rosemary Pie
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Amazing recipe….and so healthy too.Definitely giving it a try.
This looks amazing! My husband would eat all of this all by himself 🙂
This is comfort food at its finest! It will definitely be a winning meal in our house.
Oh this is the perfect soul-hugging comfort food for a weekend in! A bit like a shepherds pie, just way prettier!
I’ve never heard of this, but I’m sold! Those golden brown crispy potatoes are the cherry on top. This sounds delicious!