Lancashire Hotpot
Meat recipes Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 5 listed ingredients.
- Set aside about 80 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
Flavour can be improved by adding a stock cube or instant gravy granules to the boiling water.
Adapted from the source recipe's notes.Method
- 01
Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
- 02
Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
- 03
Repeat these layers until the dish is full. Top with a final layer of the potatoes.
- 04
Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
- 05
Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Mike Fleming; view original image record .
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