Traditional Lancashire Hotpot

By Nigel Haworth

Serves 4


1kg under shoulder, neck and shin of lamb
700g onions - sliced thinly
1kg King Edward potatoes - peeled
25g plain flour
40g salted English butter
150ml chicken stock
3 tsp sea salt
White pepper



  • Preheat the oven to Gas Mark 6, 200°C, 400°F
  • Season the lamb with 1tsp salt and a pinch of pepper
  • Dust with the flour and put into the base of a 21cm hotpot or casserole dish
  • Sweat the onions in 15g butter and one tsp salt for 4-5 minutes
  • Spread the onions evenly on the lamb
  • Slice the potatoes horizontally, 2mm thick
  • Place in a bowl, add the remaining melted butter and season - mix well
  • Put the sliced potatoes evenly on top of the onions and ass the chicken stock
  • Cover the pot and cook for 30 minutes
  • Lower the temperature to gas mark 1/2, 130oC, 250oF for 2 and a half hours
  • Remove the lid and raise the temperature back to gas mark 6, 200oC, 400oF for 30-40 minutes or until golden brown