This Lancashire Hot Pot isn’t just food — it’s comfort in a casserole dish. It’s the kind of thing you make on a grey Sunday afternoon when it’s spitting outside and all you want is to fill the house with the smell of something bubbling and honest.
I remember the first time I made it for a proper family dinner. I was halfway through layering the potatoes when I realized I’d forgotten to preheat the oven. Classic. But once it all came together, golden on top and rich underneath, nobody cared — they were too busy dunking crusty bread into the gravy.
Why You’ll Love It
- Deep, rich flavour from slow-cooked lamb — tender as anything by the end.
- Crispy golden potato top that contrasts with soft, melting layers underneath.
- One-pot wonder — less washing up, more flavour.
- Feeds a crowd — and it’s better the next day, too.
- True British classic — rustic, no-frills, but deeply satisfying.
- Freezer-friendly for those smart batch-cooking days.
Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 500g lamb (neck or shoulder, not too lean), cut into bite-size chunks
- 2 brown onions, peeled and thinly sliced
- 1 heaped tbsp plain flour
- 480ml hot chicken or veg stock
- 2 bay leaves
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 3 carrots, peeled and chopped
- 680g potatoes, peeled and sliced 2–3mm thick
- 1 tbsp melted butter (for brushing the top)
- ¼ tsp dried thyme
How to Make It
Brown the lamb and soften the onions:
Melt butter and oil in a heavy-based pan. Brown the lamb in batches — don’t rush it. Once it’s got some lovely colour, set it aside. Add the onions and cook them until they soften and sweeten — about 3–4 minutes.
Build your base:
Pop the lamb back in, sprinkle over the flour, and stir it in for a minute. It’ll look a bit gloopy — that’s perfect. Pour in the stock, Worcestershire sauce, salt, pepper, and bay leaves. Give it all a good stir.
Let it start bubbling:
Cover and pop the whole thing in the oven at 170°C (fan) for 30 minutes. This gives the lamb a head start before we layer up the top.
Add the carrots and layer the potatoes:
Take it out of the oven, stir in the carrots, and if you fancy, transfer it all to a casserole dish. Start layering the potato slices on top — overlapping, like you’re tiling a roof. It doesn’t need to be perfect. Rustic is good.
Butter + thyme the top:
Brush the potatoes with melted butter and sprinkle over the thyme. Cover with foil or a lid, then bake for 1 hour.
Get that top golden:
After an hour, whip off the lid or foil and crank the oven to 200°C (fan). Bake for another 30 minutes until the top is crisp and golden brown.
Rest and serve:
Let it sit for about 5 minutes (I know, it’s hard to wait). Serve with something green on the side — peas, cabbage, or whatever’s knocking about.
Common Mistakes and How to Dodge Them
Why is my lamb dry?
You might be using a lean cut. Neck or shoulder works best — they’ve got enough fat to stay juicy after hours in the oven.
The potatoes aren’t crispy!
Make sure you uncover for that last 30 minutes. Also, thin slices are key. Thick ones stay floppy.
Why’s it watery underneath?
You may have added too much stock or not cooked it long enough. It thickens naturally — just give it time.
I burnt the top!
It happens. Next time, keep an eye during the last 10 minutes. Ovens have a mind of their own sometimes.
Storage and Reheating
Fridge: Pop leftovers into an airtight container — lasts 3 days.
Freezer: Cools well and freezes like a dream — up to 2 months.
Reheat in oven: 180°C, covered, for 20 mins.
Microwave: Quick fix — a couple of minutes, covered.
Air fryer: Great for crisping up a small portion — 10 mins at 180°C.
Frequently Asked Questions
Why melted butter for brushing the top?
Because it makes the potatoes crisp and golden. And it tastes like heaven. End of story.
Can I swap lamb for beef or chicken?
You can, but then it’s not really Lancashire anymore, is it? Still tasty though.
How thick should I slice the potatoes?
About 2–3mm. Thin enough to layer and crisp, but not so thin they fall apart.
Can I make it ahead?
Absolutely. It tastes even better the next day once the flavours have cozied up.
Nutrition Facts (Per Serving)
- Calories: 530
- Total Fat: 23g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Sugars: 7.8g
- Protein: 30g
- Sodium: 413mg
- Fibre: 6g
More Rick Stein Recipe:
Rick Stein Lancashire Hot Pot
Description
A cozy British classic of tender lamb, soft sweet onions, and crispy golden potato layers — comfort food done right.
Ingredients
Instructions
- Preheat oven to 170°C fan.
- Brown lamb, then cook onions until soft.
- Return lamb to pan, stir in flour, stock, and seasonings. Simmer 30 mins covered.
- Add carrots, transfer to a baking dish. Layer potatoes on top.
- Brush with butter, sprinkle thyme, and bake 1 hour covered.
- Uncover and bake 30 mins at 200°C until crisp.
- Rest 5 mins, then serve hot.
Notes
- Don’t skip browning the meat — it adds depth.
- Thin, even potato slices help them crisp properly.
- Letting it rest helps everything thicken up.
- Can be made a day ahead — reheats beautifully.