Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 2.5 lbs lamb neck or shoulder, cubed; 2 lamb kidneys, trimmed and sliced (optional, traditional); 2 onions, sliced; 2 carrots, sliced; 2 lbs potatoes, thinly sliced; 2 cups lamb or beef stock; 2 tbsp Worcestershire sauce; 2 bay leaves; 3 tbsp butter, melted

6 servings25 min prep120 min cookMedium United Kingdom

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The Story Behind It

The Tale of Lancashire Hotpot

Story updated September 17, 2026

Lancashire Hotpot, a slow-cooked lamb and potato stew topped with sliced potatoes, developed in the industrial mill towns of Lancashire in northern England. Its long, low, one-pot cooking method suited working families whose long factory days left little time to tend a meal, letting it cook unattended for hours.

Ingredients

Scale:· 6 servings

2.5 lbs lamb neck or shoulder, cubed
2 lamb kidneys, trimmed and sliced (optional, traditional)
2 onions, sliced
2 carrots, sliced
2 lbs potatoes, thinly sliced
2 cups lamb or beef stock
2 tbsp Worcestershire sauce
2 bay leaves
3 tbsp butter, melted

Instructions

1Season and layer lamb, kidneys if using, onions, and carrots in a deep casserole dish.
2Pour in stock mixed with Worcestershire sauce and tuck in bay leaves.
3Arrange overlapping potato slices on top like shingles.
4Brush the potatoes with melted butter.
5Cover and bake at 325°F for 1.5 hours.
6Uncover and bake 30 more minutes until the potatoes are golden and crisp on top.

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