I’m Kayla, and I’ve got a soft spot for food that warms you right through. Lancashire hotpot does that. It’s simple. It’s honest. It’s truly the bowl that hugged me back. And when it’s good, you feel it in your shoulders. They drop. You breathe. You sit.
First spoon, then silence
Cold rain. Wet shoes. I slipped into a snug pub near the station in Manchester and ordered the hotpot. It came in a little brown dish, still bubbling. The potato top was golden and crisp around the edge, soft in the middle. I pressed my spoon through the potato lid and hit rich, glossy gravy and soft lamb. One day I’ll take the train north and taste the celebrated hotpot at The Three Fishes, a Lancashire pub that many locals swear makes the platonic ideal of the dish. Maybe I’ll even wander the county a bit—a week that smells like sea air and warm pies.
While day-dreaming about future food trips, I also picture hopping over to France for a different kind of warmth—good company to share hearty plates. If you ever find yourself in Alsace’s capital and fancy meeting locals who know the coziest eateries, check out PlanCul Strasbourg for easy, no-pressure meet-ups that can turn a solo supper into a shared adventure. Similarly, on the other side of the Atlantic, those roaming through Northern California’s Shasta County can tap into AdultLook Redding to find like-minded food lovers (and maybe more) in Redding, turning an evening hotpot craving into a memorable night out.
Steam fogged my glasses. I laughed at myself. I didn’t care.
They served it with pickled red cabbage—sharp, purple, perfect. I added a few drops of Worcestershire sauce, because that’s how my friend from Preston swears by it. Was it fancy? Nope. Was it right? Oh yes.
My kitchen trial (and one little fail)
Back home, I tried to make it. Before I started, I skimmed the Lancashire hotpot recipe on BBC Good Food for guidance. I felt like I was recreating my own version of cooking a Lancashire hotpot on a rainy Sunday. I used lamb shoulder, a few lamb kidneys for that deep, meaty kick, onions, thyme, and a splash of stock. I sliced Maris Piper potatoes a bit too thick the first time. The top went patchy and not crisp. Rookie move.
Next round, I grabbed the mandoline and went thinner—about 2–3 mm. I browned the onions low and slow till sweet. Salt. Pepper. A tiny bit of anchovy paste for umami, which you don’t taste as fishy, promise. I layered it all in a heavy dish, brushed the top with butter, covered with foil, and baked low and steady. Last 30 minutes, I took off the foil so the top could singe and crisp.
We ate it with crusty bread and pickled red cabbage. I also put peas on the table because my kid will eat anything if peas are involved. You know what? That second batch was the one. The gravy clung to the spoon, not too thick, not watery. The lamb fell apart with a nudge. I felt a bit proud, to be honest.
Supermarket tray test: weeknight reality
I tried a supermarket hotpot tray on a busy Wednesday. It cooked fast, which I needed. The top crisped up under the grill. The lamb count? Decent, but not loads. A bit salty. The potatoes were okay, but they dried out at the edges the first time I cooked it.
Quick fixes that helped:
- Add a splash of stock around the side before baking.
- Dot a bit of butter on the top.
- Finish under the grill for 2–3 minutes to get that deep gold.
It won’t beat homemade or a good pub, but for a fast dinner with a small salad, I didn’t complain. Well… maybe a little.
What I love
- It’s real comfort. Like a sweater for your belly.
- Cheap cuts shine. Lamb shoulder loves low heat.
- Leftovers taste even better the next day.
- The potato lid gives crunch and soft in one bite. That contrast? So good.
What bugs me
- It takes time. Not hard—just time.
- Lamb can be fatty if you don’t trim it.
- If the potatoes are thick, the top goes soft and the middle can be chewy.
- Kidneys can scare folks. I like them, but I get it.
Little things that make it sing
- Slice potatoes thin and even. No chunky roof tiles.
- Start covered, finish uncovered. Crisp top, tender inside.
- Rest it 10 minutes before serving. The sauce settles.
- Don’t skip acidity on the table—pickled red cabbage or a splash of Worcester. It wakes it up.
- If the gravy tastes flat, a tiny dollop of marmite or anchovy paste helps.
How it stacks up
Think of it like a cousin to shepherd’s pie, but more rustic. It’s closer to a stew with a potato lid than a mash-topped bake. Compared to Irish stew, this one is thicker and richer, thanks to that buttery top and the oven time.
Cost and fuss
Lamb shoulder isn’t cheap-cheap, but it stretches. One kilo can feed four to six, easy. Onions are pennies. Potatoes are friendly. For a family meal under £15 that feels special, this fits the bill.
Who should try it
- You love slow, cozy meals.
- You want leftovers that reheat well.
- You’re into simple food done right.
Skip it if lamb isn’t your thing, or if you need dinner on the table in 20 minutes. Fair enough.
My verdict
Lancashire hotpot is a keeper. It’s humble. It’s hearty. When done well, it feels like someone cares about you. I’ve had a few middling ones, sure, but a good hotpot? It’s a small win on a long day.
Rating: 4.5 out of 5.
I’ll make it again when the wind rattles the windows—and maybe on a calm night too. Honestly, why wait for cold weather to feel warm?