I’ve got a soft spot for food that hugs you back. So last month, when the rain hit hard, I made a Lancashire hotpot. I used the BBC Good Food “proper” version as my base and then tweaked it.
(For anyone wanting the exact blueprint, the original BBC Good Food Lancashire hotpot recipe is available here.)
Twice, actually. The first time was cozy but a bit pale on top. The second run? Golden, tender, and rich. You know what? It tasted like a little pub lunch at home. If you ever find yourself in Lancashire, the hotpot at the award-winning Three Fishes is a benchmark worth tasting.
For even more detail on my first go, here’s the full story of cooking a Lancashire hotpot on a rainy Sunday.
Why this recipe grabbed me
It’s simple. It’s slow. It smells amazing.
(If you’re curious about the dish’s history, you can dive into Lancashire hotpot’s roots and see how it earned its comfort-food status.)
Think lamb, onions, and a blanket of potatoes that crisp up while the stew bubbles under. I also love that you can prep it, pop it in the oven, and walk away. I even folded laundry and watched half a match while it baked. No drama.
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What I used (real-world stuff)
- 1.75 lb lamb shoulder, trimmed and cut into chunks (I used Waitrose lamb the first time; Aldi the second—both worked)
- 2 big onions, sliced
- 2 carrots, thin rounds (I know some folks say no carrots; I’ll get to that)
- 2 cups hot stock (beef or lamb)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme + 2 bay leaves
- 3 tbsp plain flour
- 1.75 lb floury potatoes (Maris Piper), sliced thin (about 1/8 inch)
- 3 tbsp butter, melted (duck fat also works—tastes a bit richer)
- Salt and black pepper
- Neutral oil for browning
Gear: 26 cm oval casserole (mine’s a well-loved Le Creuset), sharp knife, mandoline if you like even slices, foil for the first bake.
Oven: 325°F (160°C fan). Middle rack.
The quick play-by-play I followed
- Brown the lamb in a little oil over medium-high heat. Don’t crowd the pan. You want color.
- Toss in the onions and a pinch of salt. Cook till soft and sweet. Add carrots, if using.
- Sprinkle flour over the pan. Stir for a minute.
- Pour in hot stock and Worcestershire. Scrape up the brown bits. Add thyme and bay.
- Layer: meat and onion mix on the bottom, then shingle the potato slices on top like fish scales.
- Brush potatoes with melted butter. Season with salt and pepper.
- Cover with foil and bake 1 hour 15 minutes.
- Uncover, brush again, and bake 35–45 minutes more till the top goes golden and the edges bubble.
- Let it rest 10–15 minutes. This matters.
Note: My first batch looked a bit shy on color. I gave it 3 minutes under the broiler. That did the trick—crisp edges, still tender.
Taste and texture check
Bite one felt like a hug. The lamb was tender, not stringy. The onions melted into the gravy. The potatoes on top were crisp at the edges and soft in the middle. The second day? Even better. The flavors settled down and got deeper. I had a bowl standing at the counter. No shame.
The carrot debate (a tiny twist)
Some folks keep it old school: no carrots. I tried both ways.
- With carrots: a little sweet, bright color, kids loved it.
- Without: more meaty, more “classic.” Honestly, I prefer no carrots now—but they do help if your lamb is very rich.
What went wrong the first time (so you don’t repeat it)
- I sliced the potatoes a bit thick. The top didn’t crisp much. Thin is key.
- I forgot to salt the potatoes on top. It tasted flat until I fixed it at the table.
- I skipped the rest time once. The stew flooded the plate. Resting helps it settle.
Tiny tweaks that worked
- A spoon of butter melted into the stock makes the gravy silkier.
- Brushing the top twice with butter gave me that sunny crust.
- Thyme stayed, rosemary felt too strong here.
- Duck fat instead of butter? Big flavor, but a bit heavier. Nice on a cold night.
- Pairing a scoop with a wedge of crumbly Lancashire cheese on the side made the leftovers sing.
Cost, time, and leftovers
- Cost: About £12–£14 for 4 big servings where I live. Lamb can be pricey, so I wait for a deal.
- Time: 20 minutes prep, about 2 hours bake, plus 10 minutes rest.
- Leftovers: Keep well for 2 days. Reheat covered at 300°F till hot. The potatoes stay happy if you keep them moist. It also freezes okay, but the top softens.
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Who will love this
- You like meals that basically cook themselves.
- You want comfort without fuss.
- You’re feeding a mixed crowd—kids, teens, and one very picky uncle. It wins.
Who might not: If you need dinner in 30 minutes, this will test your patience. Also, if lamb isn’t your thing, the flavor is front and center.
Little chef notes from my kitchen
- Fond (the brown bits) equals flavor. Don’t rush the browning.
- Season each layer lightly. Potato, then a pinch; repeat.
- If the top browns too fast, cover with foil. If it stays pale, broil at the end.
- Maris Piper gave me the best texture. King Edward worked fine too.
My final take
I’ve made this twice in three weeks, which says a lot. The smell filled the house, the table went quiet, and the pot came back light. It’s simple food that feels special, and honestly, that’s my favorite lane. I’ll keep carrots for the kids, skip them when I want the classic version, and stick with thin slices and a buttery brush.
Would I make it again? Already thawing lamb for Sunday. Rain or not, this one sings.