Lancashire Hotpot

Lancashire Hotpot

A staple dish in the British Midlands and enjoyed all across the country, Lancashire hotpot is simple to cook, full of flavour and healthy. Similarities exist to shepherds pie or cottage pie, but typically made with chunks of lamb rather than mince and sliced potatoes replacing the mash.

If cooking in Thailand the price of Lamb may not be healthy on your wallet, but cravings need to be satisfied!


Cooking Method

  • Heat oven to 160C/fan 140C/gas 3.
  • Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
  • Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
  • Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
  • Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
  • Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
  • Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  • Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

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