Mary berry Lancashire Hotpot

There’s something deeply nostalgic about a Lancashire Hotpot — it’s the sort of dish that smells like Sunday afternoons, radiators ticking, and the telly playing softly in the background. My mum would make one when we had just a few root veg knocking about, some stewing lamb in the freezer, and no desire whatsoever to leave the house.

This version, based on Mary Berry’s take, is the real deal: tender lamb, sweet carrots, slow-simmered stock, all tucked beneath a blanket of golden, crispy potatoes. The kind of meal you bring to the table with two oven mitts and a sense of pride. And let’s be honest — when something this simple tastes this comforting, you don’t ask too many questions.

It’s humble, it’s hearty, and if you do it right, you’ll be scraping up the last crispy bits with your fork and sighing like a satisfied Victorian.

Why You’ll Love It

• Crispy potatoes on top, meltingly soft ones underneath — best of both worlds.
• Proper comfort food — ideal for chilly nights and long weekends.
• One pot, no faff — the oven does most of the heavy lifting.
• Surprisingly affordable — lamb neck or shoulder goes a long way.
• Tastes even better the next day — reheated hotpot might just be my love language.
• Feeds a hungry crowd — or makes four generous portions with seconds for someone sneaky.

Ingredients

• 1 tbsp butter
• 1 tbsp vegetable oil
• 500g lamb (neck or shoulder, not too lean), cut into bite-sized chunks
• 2 brown onions, peeled and thinly sliced
• 1 heaped tbsp plain flour (use gluten-free if needed)
• 480ml hot chicken or vegetable stock
• 2 bay leaves
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce (or gluten-free version)
• 3 carrots, peeled and chopped into chunks
• 680g potatoes, peeled and thinly sliced (about 2–3mm thick)
• 1 tbsp melted butter (for brushing)
• ¼ tsp dried thyme

How to Make It

Brown your lamb properly:

Preheat the oven to 170°C (325°F fan). Heat the butter and oil in a large, oven-safe pot or casserole dish. Toss in the lamb and brown it all over — about 3–4 minutes. Don’t rush this. That golden sear? It adds flavour.

Soften your onions:

Once the lamb’s browned, scoop it out and set it aside. Throw the sliced onions into the same pan and cook for another 3–4 minutes, stirring now and then until soft and starting to catch some colour. Scrape up all the tasty bits from the bottom.

Build the base:

Add the lamb back in with the flour. Stir well and let it cook for a minute — it’ll help thicken the sauce later. Then pour in the Worcestershire sauce, salt, pepper, bay leaves, and hot stock. Bring to a gentle bubble. Cover with a lid and pop into the oven for 30 minutes.

Carrots + dish transfer (optional but fun):

After 30 minutes, stir in the carrots. At this point, you can move it into a prettier dish (like a round pie dish — I used a 25cm one) if you’re going full showstopper, but it’s optional.

Potato layering time:

Layer your potato slices over the stew — start at the edges and spiral inwards. It’s not just for looks — it helps the top crisp evenly. Brush with the melted butter and sprinkle on the dried thyme.

Let it slow roast:

Cover the dish (lid or foil) and bake for 1 hour. This softens the potatoes and lets the flavours mingle like old friends.

Finish with a crispy top:

Take off the lid, crank the oven to 200°C (400°F fan), and roast for another 30 minutes until the potatoes are golden, crisp, and just begging to be cracked into with a spoon.

Let it cool for 5–10 minutes before serving. It’s lava-hot, and the flavours settle better with a short rest.

Common Mistakes and How to Dodge Them

Why are my potatoes soggy?
You probably skipped the last 30-minute uncovered bake. That final blast of heat crisps them up — don’t skip it!

The lamb’s chewy — what went wrong?
Could be the cut (too lean), or not enough cooking time. Lamb neck or shoulder needs low and slow to shine.

It’s too dry!
Double-check you covered the dish well during the first hour. If it’s still looking a bit parched near the end, just pour in a splash of extra stock.

Can I skip the flour?
Technically, yes — but the sauce won’t thicken properly. Gluten-free flour or even a spoonful of mashed potato can do the trick instead.

Storage and Reheating

• Fridge: Cool leftovers and keep in an airtight container for up to 3 days.
• Freezer: Portion and freeze for up to 2 months. Defrost overnight in the fridge.
• Oven: Cover with foil and bake at 175°C (350°F) for about 20 minutes.
• Microwave: Great for single servings — heat on medium in a covered dish for 3–5 mins.
• Air fryer: Honestly? It’s brilliant for crisping up the top again. 10 mins at 190°C (375°F).

Frequently Asked Questions

Do I have to peel the potatoes?
Not necessarily. Leaving the skins on gives a rustic feel — but peeled does look neater and crisps better.

Can I make this vegetarian?
You can, but it’s not really a hotpot without lamb. You’d need to go heavy on mushrooms and root veg to make it satisfying.

How do I make it spicy?
Not traditional, but hey — a pinch of cayenne or chilli flakes in the stock works wonders.

Is this good for meal prep?
Absolutely. It holds up well in the fridge and reheats beautifully.

Nutrition Facts (Per Serving):

• Calories: 530
• Fat: 23g
• Carbs: 52g
• Protein: 30g
• Sodium: 413mg
• Sugar: 7.8g

More Mary berry Recipe:

• Mary Berry Parmentier Potatoes
• Mary Berry Chicken Pie With Potato Topping
• Mary Berry Boulangère Potatoes