Lancashire Hotpot
A slow-braised Lancashire hotpot of lamb neck fillet and kidneys with carrots and white onion, topped with a layer of sliced floury potatoes and finished with butter.
TOTAL TIME
2 hr 39 min
ACTIVE TIME
1 hr 5 min
QUANTITY
~2.75 kg
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/14
Tools0/18
Ingredients0/14 gathered · 4 servings
900g2tsp
1.5tsp
4piece
2piece
2piece
1tbsp
1tbsp
500ml
1tbsp
2sprig
1piece
25g
900g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 900g | — | — | |
| 2 | 2tsp | — | — | ||
| 3 | | 1.5tsp | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 2piece | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 500ml | — | — | |
| 10 | | 1tbsp | — | — | |
| 11 | | 2sprig | — | — | |
| 12 | | 1piece | — | — | |
| 13 | | 25g | — | — | |
| 14 | | 900g | — | — |
Tools19 items
Serveware1 item
Procedure58 steps
1 of 58
Heat the oven to 170 °C.
⏱ 10 min
2 of 58
Place the lamb neck fillet on the chopping board.
Lamb neck fillet · 900 g
⏱ 5s
ResultLamb neck fillet3 of 58
Chop the lamb neck fillet into large bite-sized chunks.
⏱ 5 min
ResultLamb chunks4 of 58
Season the lamb chunks with flaky sea salt.
Flaky sea salt · 1 tspLamb chunks · step 3
⏱ 30s
ResultFlaky sea salt5 of 58
Add the ground black pepper over the lamb chunks and salt.
Ground black pepper · 0.5 tspFlaky sea salt · step 4⏱ 30s
ResultSeasoned lamb chunksused in step 196 of 58
Place the lamb kidneys on the chopping board beside the lamb chunks.
Lamb kidneys · 4 piece⏱ 5s
ResultLamb kidneys7 of 58
Cut each kidney in half and snip out the white core with scissors or a knife.
⏱ 2 min
ResultCored lamb kidneys9 of 58
Transfer the halved kidneys to the plate to keep them ready.
⏱ 10s
ResultHalved lamb kidneys10 of 58
Place the onions on the chopping board.
White onion · 2 piece⏱ 5s
ResultWhite onion12 of 58
Slice the peeled onions into thin half-moon rounds.
⏱ 2 min
ResultThinly sliced onions13 of 58
Transfer the sliced onion to a bowl to keep separate.
⏱ 10s
ResultThinly sliced onionsused in step 2514 of 58
Place the carrots on the chopping board.
Carrots · 2 piece⏱ 5s
ResultCarrots16 of 58
Slice the peeled carrots into rounds about 5 mm thick.
⏱ 2 min
ResultSliced Carrots18 of 58
Pour the neutral oil into the casserole and set it over a high heat on the hob until shimmering.
Neutral oil · 1 tbsp
⏱ 1 min
ResultNeutral oil19 of 58
Add half the seasoned lamb chunks to the hot oil in the casserole, in one layer.
⏱ 5s
ResultSeasoned lamb chunks and neutral oil20 of 58
Sear the lamb chunks in the hot oil, turning occasionally, until browned on all sides; sear the other half the same way after moving the first to the plate.
⏱ 8 min
ResultSeared lamb chunks21 of 58
Lift the seared lamb chunks out of the casserole onto a plate, leaving the oil behind.
⏱ 1 min
ResultHot oil22 of 58
Add the halved lamb kidneys to the hot oil remaining in the casserole.
⏱ 5s
ResultHot oil23 of 58
Sear the kidneys quickly in the hot oil for about 1 minute until just coloured.
⏱ 1 min
ResultSeared lamb kidneys24 of 58
Transfer the seared lamb kidneys to the plate with the seared lamb chunks.
⏱ 1 min
ResultSeared lamb kidneysused in step 3625 of 58
Add the sliced onion to the hot oil remaining in the casserole.
⏱ 30s
ResultThinly sliced onions26 of 58
Add the sliced carrot to the onion and oil in the casserole.
⏱ 30s
ResultSliced Carrots and thinly sliced onions27 of 58
Sauté the onion and carrot together over a medium heat, stirring regularly, until softened.
⏱ 9 min
ResultSoftened onion and carrot28 of 58
Sprinkle the plain flour over the softened onion and carrot.
Plain flour · 1 tbsp⏱ 30s
ResultSoftened onion and carrot and plain flour29 of 58
Stir well to coat the vegetables in the flour.
⏱ 1 min
ResultFlour-coated vegetable mixture30 of 58
Cook the flour and vegetable mixture for a further minute, stirring, to cook out the raw flour.
⏱ 1 min
ResultCooked flour and vegetable mixture31 of 58
Pour the lamb stock into the casserole and stir to combine.
Lamb stock · 500 ml⏱ 1 min
ResultCooked flour and vegetable mixture and lamb stock32 of 58
Stir in the Worcestershire sauce.
Worcestershire sauce · 1 tbsp⏱ 30s
ResultCooked flour and lamb stock mixture33 of 58
Add the fresh thyme sprigs to the casserole.
Fresh thyme · 2 sprig⏱ 30s
ResultCooked flour and lamb stock mixture34 of 58
Tuck in the bay leaf.
Bay leaf · 1 piece⏱ 30s
ResultCooked flour and lamb stock mixture35 of 58
Stir everything together and bring to a gentle simmer, scraping up any bits from the base.
⏱ 3 min
ResultBraising liquid with herbs36 of 58
Return the seared lamb chunks and kidneys to the casserole, nestling them into the braising liquid.
⏱ 1 min
ResultBraising liquid with herbs and seared lamb kidneys37 of 58
Season the braising liquid and meat with a little more flaky sea salt.
Flaky sea salt · 0.5 tsp
⏱ 30s
ResultBraising liquid with herbs and seared lamb kidneys and flaky sea salt38 of 58
Add a little more black pepper over the meat and braising liquid.
Ground black pepper · 0.5 tsp⏱ 30s
ResultSeared lamb kidney mixture39 of 58
Put the butter into a small saucepan.
Unsalted butter · 25 g
⏱ 5s
ResultUnsalted butter40 of 58
Melt the butter over a low heat until fully liquid, then set aside.
⏱ 2 min
ResultMelted butterused in step 4941 of 58
Put the floury potatoes into the colander.
Floury potatoes · 900 g
⏱ 5s
ResultFloury potatoes42 of 58
Rinse the potatoes well under cold running water.
⏱ 30s
ResultRinsed floury potatoes43 of 58
Transfer the rinsed potatoes from the colander to the chopping board.
⏱ 10s
ResultRinsed floury potatoes44 of 58
Peel the rinsed potatoes and discard the skins.
⏱ 2 min
ResultPeeled floury potatoes45 of 58
Slice the peeled potatoes into rounds about 3–4 mm thick.
⏱ 5 min
ResultThinly sliced potatoes46 of 58
Arrange the sliced potatoes in overlapping layers on top of the meat and braising liquid to cover it completely.
⏱ 3 min
ResultPotato-layered hotpot47 of 58
Season the potato topping with flaky sea salt.
Flaky sea salt · 0.5 tsp
⏱ 30s
ResultPotato-layered hotpot and flaky sea salt48 of 58
Season the potato topping with black pepper.
Ground black pepper · 0.5 tsp⏱ 30s
ResultPotato-layered hotpot and flaky sea salt and ground black pepper49 of 58
Brush the melted butter generously over the potato topping.
⏱ 1 min
ResultButter-brushed potatoes50 of 58
Cover the casserole tightly with its lid.
⏱ 1 min
51 of 58
Place the covered casserole in the oven.
⏱ 10s
ResultButter-brushed potatoes52 of 58
Bake the hotpot covered for 1 hour 30 minutes until the meat is completely tender.
⏱ 1 hr 30 min
ResultBraised hotpot53 of 58
Using oven gloves, carefully remove the casserole from the oven.
⏱ 30s
ResultBraised hotpot54 of 58
Remove the lid from the casserole and set it aside.
⏱ 15s
55 of 58
Return the uncovered casserole to the oven.
⏱ 10s
ResultBraised hotpot56 of 58
Bake uncovered for a further 22–25 minutes until the potato topping is golden and crisp at the edges.
⏱ 22 min
ResultGolden-crusted lancashire hotpot57 of 58
Using oven gloves, lift the casserole out of the oven.
⏱ 30s
ResultGolden-crusted lancashire hotpot58 of 58
Leave the hotpot to rest for 5 minutes before serving.
⏱ 5 min
ResultRested lancashire hotpotTotal Time2 hr 39 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 170 °C.⏱ 10 min |
| 2 | 900 g | | Place the lamb neck fillet on the chopping board.⏱ 5sResultLamb neck fillet |
| 3 | Lamb neck filletstep 2 | | Chop the lamb neck fillet into large bite-sized chunks.⏱ 5 minResultLamb chunks |
| 4 | 1 tsp | | Season the lamb chunks with flaky sea salt.⏱ 30sResultFlaky sea salt |
| Lamb chunksstep 3 | |||
| 5 | 0.5 tsp | | Add the ground black pepper over the lamb chunks and salt.⏱ 30sResultSeasoned lamb chunksused in step 19 |
| Flaky sea saltstep 4 | |||
| 6 | 4 piece | | Place the lamb kidneys on the chopping board beside the lamb chunks.⏱ 5sResultLamb kidneys |
| 7 | Lamb kidneysstep 6 | | Cut each kidney in half and snip out the white core with scissors or a knife.⏱ 2 minResultCored lamb kidneys |
| 8 | Cored lamb kidneysstep 7 | | Halve each cored kidney.⏱ 1 minResultHalved lamb kidneys |
| 9 | Halved lamb kidneysstep 8 | | Transfer the halved kidneys to the plate to keep them ready.⏱ 10sResultHalved lamb kidneys |
| 10 | 2 piece | | Place the onions on the chopping board.⏱ 5sResultWhite onion |
| 11 | White onionstep 10 | | Peel the onions and discard the skins.⏱ 30sResultPeeled onion |
| 12 | Peeled onionstep 11 | | Slice the peeled onions into thin half-moon rounds.⏱ 2 minResultThinly sliced onions |
| 13 | Thinly sliced onionsstep 12 | | Transfer the sliced onion to a bowl to keep separate.⏱ 10sResultThinly sliced onionsused in step 25 |
| 14 | 2 piece | | Place the carrots on the chopping board.⏱ 5sResultCarrots |
| 15 | Carrotsstep 14 | | Peel the carrots and discard the skins.⏱ 30sResultPeeled carrots |
| 16 | Peeled carrotsstep 15 | | Slice the peeled carrots into rounds about 5 mm thick.⏱ 2 minResultSliced Carrots |
| 17 | Sliced Carrotsstep 16 | | Transfer the sliced carrot to a second bowl.⏱ 10sResultSliced Carrotsused in step 26 |
| 18 | 1 tbsp | | Pour the neutral oil into the casserole and set it over a high heat on the hob until shimmering.⏱ 1 minResultNeutral oil |
| 19 | Seasoned lamb chunksstep 5 | | Add half the seasoned lamb chunks to the hot oil in the casserole, in one layer.⏱ 5sResultSeasoned lamb chunks and neutral oil |
| 20 | — | | Sear the lamb chunks in the hot oil, turning occasionally, until browned on all sides; sear the other half the same way after moving the first to the plate.⏱ 8 minResultSeared lamb chunks |
| 21 | Seared lamb chunksstep 20 | | Lift the seared lamb chunks out of the casserole onto a plate, leaving the oil behind.⏱ 1 minResultHot oil |
| 22 | Hot oilstep 21 | | Add the halved lamb kidneys to the hot oil remaining in the casserole.⏱ 5sResultHot oil |
| 23 | — | | Sear the kidneys quickly in the hot oil for about 1 minute until just coloured.⏱ 1 minResultSeared lamb kidneys |
| 24 | Seared lamb kidneysstep 23 | | Transfer the seared lamb kidneys to the plate with the seared lamb chunks.⏱ 1 minResultSeared lamb kidneysused in step 36 |
| 25 | Thinly sliced onionsstep 13 | | Add the sliced onion to the hot oil remaining in the casserole.⏱ 30sResultThinly sliced onions |
| 26 | Sliced Carrotsstep 17 | | Add the sliced carrot to the onion and oil in the casserole.⏱ 30sResultSliced Carrots and thinly sliced onions |
| 27 | — | | Sauté the onion and carrot together over a medium heat, stirring regularly, until softened.⏱ 9 minResultSoftened onion and carrot |
| 28 | 1 tbsp | | Sprinkle the plain flour over the softened onion and carrot.⏱ 30sResultSoftened onion and carrot and plain flour |
| 29 | — | | Stir well to coat the vegetables in the flour.⏱ 1 minResultFlour-coated vegetable mixture |
| 30 | — | | Cook the flour and vegetable mixture for a further minute, stirring, to cook out the raw flour.⏱ 1 minResultCooked flour and vegetable mixture |
| 31 | 500 ml | | Pour the lamb stock into the casserole and stir to combine.⏱ 1 minResultCooked flour and vegetable mixture and lamb stock |
| 32 | 1 tbsp | | Stir in the Worcestershire sauce.⏱ 30sResultCooked flour and lamb stock mixture |
| 33 | 2 sprig | | Add the fresh thyme sprigs to the casserole.⏱ 30sResultCooked flour and lamb stock mixture |
| 34 | 1 piece | | Tuck in the bay leaf.⏱ 30sResultCooked flour and lamb stock mixture |
| 35 | — | | Stir everything together and bring to a gentle simmer, scraping up any bits from the base.⏱ 3 minResultBraising liquid with herbs |
| 36 | Seared lamb kidneysstep 24 | | Return the seared lamb chunks and kidneys to the casserole, nestling them into the braising liquid.⏱ 1 minResultBraising liquid with herbs and seared lamb kidneys |
| 37 | 0.5 tsp | | Season the braising liquid and meat with a little more flaky sea salt.⏱ 30sResultBraising liquid with herbs and seared lamb kidneys and flaky sea salt |
| 38 | 0.5 tsp | | Add a little more black pepper over the meat and braising liquid.⏱ 30sResultSeared lamb kidney mixture |
| 39 | 25 g | | Put the butter into a small saucepan.⏱ 5sResultUnsalted butter |
| 40 | — | | Melt the butter over a low heat until fully liquid, then set aside.⏱ 2 minResultMelted butterused in step 49 |
| 41 | 900 g | | Put the floury potatoes into the colander.⏱ 5sResultFloury potatoes |
| 42 | — | | Rinse the potatoes well under cold running water.⏱ 30sResultRinsed floury potatoes |
| 43 | — | | Transfer the rinsed potatoes from the colander to the chopping board.⏱ 10sResultRinsed floury potatoes |
| 44 | — | | Peel the rinsed potatoes and discard the skins.⏱ 2 minResultPeeled floury potatoes |
| 45 | — | | Slice the peeled potatoes into rounds about 3–4 mm thick.⏱ 5 minResultThinly sliced potatoes |
| 46 | Thinly sliced potatoesstep 45 | | Arrange the sliced potatoes in overlapping layers on top of the meat and braising liquid to cover it completely.⏱ 3 minResultPotato-layered hotpot |
| 47 | 0.5 tsp | | Season the potato topping with flaky sea salt.⏱ 30sResultPotato-layered hotpot and flaky sea salt |
| 48 | 0.5 tsp | | Season the potato topping with black pepper.⏱ 30sResultPotato-layered hotpot and flaky sea salt and ground black pepper |
| 49 | Melted butterstep 40 | | Brush the melted butter generously over the potato topping.⏱ 1 minResultButter-brushed potatoes |
| 50 | — | | Cover the casserole tightly with its lid.⏱ 1 min |
| 51 | — | | Place the covered casserole in the oven.⏱ 10sResultButter-brushed potatoes |
| 52 | — | | Bake the hotpot covered for 1 hour 30 minutes until the meat is completely tender.⏱ 1 hr 30 minResultBraised hotpot |
| 53 | — | | Using oven gloves, carefully remove the casserole from the oven.⏱ 30sResultBraised hotpot |
| 54 | — | | Remove the lid from the casserole and set it aside.⏱ 15s |
| 55 | — | | Return the uncovered casserole to the oven.⏱ 10sResultBraised hotpot |
| 56 | — | | Bake uncovered for a further 22–25 minutes until the potato topping is golden and crisp at the edges.⏱ 22 minResultGolden-crusted lancashire hotpot |
| 57 | — | | Using oven gloves, lift the casserole out of the oven.⏱ 30sResultGolden-crusted lancashire hotpot |
| 58 | — | | Leave the hotpot to rest for 5 minutes before serving.⏱ 5 minResultRested lancashire hotpot |
| Total Time | 2 hr 39 min | ||
Serving
- Spoon generous portions of the rested Lancashire hotpot onto warmed dinner plates, making sure each serving has plenty of the potato topping and braising juices. The bay leaf and thyme sprigs are there for flavour; don't eat them.
Nutritionper serving
Estimated · pre-cooking · 94% ingredients covered
| Nutrient | Per serving |
|---|---|
| 865kcal | |
| 54g | |
| 51g | |
| 21g | |
| 50g | |
| 7g | |
| 7g | |
| 2,274mg |
Ingredients0/14
Tools0/18
Recipe
Lancashire Hotpot
A slow-braised Lancashire hotpot of lamb neck fillet and kidneys with carrots and white onion, topped with a layer of sliced floury potatoes and finished with butter.
What you’ll doYou will sear seasoned lamb chunks and kidneys, then sauté onions and carrots before combining them in a stock-based braising liquid. While that rests, you will slice potatoes thinly, layer them over the meat, brush with butter, and bake covered for ninety minutes until the meat is tender, then uncovered for a further twenty minutes until the potato topping turns golden and crisp.
Serves4
Total2 hr 39 min
LevelMedium
Ingredients
- Lamb neck fillet900 g
- Flaky sea salt2 tsp
- Ground black pepper1.5 tsp
- Lamb kidneys4 piece
- White onion2 piece
- Carrots2 piece
- Neutral oil1 tbsp
- Plain flour1 tbsp
- Lamb stock500 ml
- Worcestershire sauce1 tbsp
- Fresh thyme2 sprig
- Bay leaf1 piece
- Unsalted butter25 g
- Floury potatoes900 g
Tools
Pot lidTongsOvenSmall saucepanPastry brushChef's knifeThinly onions bowl (medium bowl)Carrots bowl (medium bowl)MandolineCasseroleWooden spoonDinner plateColanderServing spoonKitchen scissorsPeelerPlateOven gloveChopping board
Method
1
Heat the oven to 170 °C.
170°C10 minOven
2
Place the lamb neck fillet on the chopping board.
5sChopping boardLamb neck fillet · 900 g
3
Chop the lamb neck fillet into large bite-sized chunks.
5 minChopping board, Chefs knifeLamb neck fillet · step 2
4
Season the lamb chunks with flaky sea salt.
30sChopping boardFlaky sea salt · 1 tsp
5
Add the ground black pepper over the lamb chunks and salt.
Result · Seasoned lamb chunks · used in step 19
30sChopping boardGround black pepper · 0.5 tsp
6
Place the lamb kidneys on the chopping board beside the lamb chunks.
5sChopping boardLamb kidneys · 4 piece
7
Cut each kidney in half and snip out the white core with scissors or a knife.
2 minChopping board, Chefs knife, Kitchen scissorsLamb kidneys · step 6
8
Halve each cored kidney.
1 minChopping board, Chefs knifeCored lamb kidneys · step 7
9
Transfer the halved kidneys to the plate to keep them ready.
10sPlateHalved lamb kidneys · step 8
10
Place the onions on the chopping board.
5sChopping boardWhite onion · 2 piece
11
Peel the onions and discard the skins.
30sChopping board, Chefs knifeWhite onion · step 10
12
Slice the peeled onions into thin half-moon rounds.
2 minChopping board, Chefs knifePeeled onion · step 11
13
Transfer the sliced onion to a bowl to keep separate.
Result · Thinly sliced onions · used in step 25
10sThinly onions bowl (medium bowl)Thinly sliced onions · step 12
14
Place the carrots on the chopping board.
5sChopping boardCarrots · 2 piece
15
Peel the carrots and discard the skins.
30sChopping board, PeelerCarrots · step 14
16
Slice the peeled carrots into rounds about 5 mm thick.
2 minChopping board, Chefs knifePeeled carrots · step 15
17
Transfer the sliced carrot to a second bowl.
Result · Sliced Carrots · used in step 26
10sCarrots bowl (medium bowl)Sliced Carrots · step 16
18
Pour the neutral oil into the casserole and set it over a high heat on the hob until shimmering.
1 minCasseroleNeutral oil · 1 tbsp
19
Add half the seasoned lamb chunks to the hot oil in the casserole, in one layer.
5sCasseroleSeasoned lamb chunks · step 5
20
Sear the lamb chunks in the hot oil, turning occasionally, until browned on all sides; sear the other half the same way after moving the first to the plate.
8 minCasserole, Tongs
21
Lift the seared lamb chunks out of the casserole onto a plate, leaving the oil behind.
1 minPlateSeared lamb chunks · step 20
22
Add the halved lamb kidneys to the hot oil remaining in the casserole.
5sCasseroleHot oil · step 21
23
Sear the kidneys quickly in the hot oil for about 1 minute until just coloured.
1 minCasserole, Tongs
24
Transfer the seared lamb kidneys to the plate with the seared lamb chunks.
Result · Seared lamb kidneys · used in step 36
1 minPlateSeared lamb kidneys · step 23
25
Add the sliced onion to the hot oil remaining in the casserole.
30sCasseroleThinly sliced onions · step 13
26
Add the sliced carrot to the onion and oil in the casserole.
30sCasseroleSliced Carrots · step 17
27
Sauté the onion and carrot together over a medium heat, stirring regularly, until softened.
9 minCasserole, Wooden spoon
28
Sprinkle the plain flour over the softened onion and carrot.
30sCasserolePlain flour · 1 tbsp
29
Stir well to coat the vegetables in the flour.
1 minCasserole, Wooden spoon
30
Cook the flour and vegetable mixture for a further minute, stirring, to cook out the raw flour.
1 minCasserole, Wooden spoon
31
Pour the lamb stock into the casserole and stir to combine.
1 minCasseroleLamb stock · 500 ml
32
Stir in the Worcestershire sauce.
30sCasseroleWorcestershire sauce · 1 tbsp
33
Add the fresh thyme sprigs to the casserole.
30sCasseroleFresh thyme · 2 sprig
34
Tuck in the bay leaf.
30sCasseroleBay leaf · 1 piece
35
Stir everything together and bring to a gentle simmer, scraping up any bits from the base.
3 minCasserole, Wooden spoon
36
Return the seared lamb chunks and kidneys to the casserole, nestling them into the braising liquid.
1 minCasseroleSeared lamb kidneys · step 24
37
Season the braising liquid and meat with a little more flaky sea salt.
30sCasseroleFlaky sea salt · 0.5 tsp
38
Add a little more black pepper over the meat and braising liquid.
30sCasseroleGround black pepper · 0.5 tsp
39
Put the butter into a small saucepan.
5sSmall saucepanUnsalted butter · 25 g
40
Melt the butter over a low heat until fully liquid, then set aside.
Result · Melted butter · used in step 49
2 minSmall saucepan
41
Put the floury potatoes into the colander.
5sColanderFloury potatoes · 900 g
42
Rinse the potatoes well under cold running water.
30sColander
43
Transfer the rinsed potatoes from the colander to the chopping board.
10sChopping board
44
Peel the rinsed potatoes and discard the skins.
2 minChopping board, Peeler
45
Slice the peeled potatoes into rounds about 3–4 mm thick.
5 minChopping board, Mandoline, Chefs knife
46
Arrange the sliced potatoes in overlapping layers on top of the meat and braising liquid to cover it completely.
3 minCasseroleThinly sliced potatoes · step 45
47
Season the potato topping with flaky sea salt.
30sCasseroleFlaky sea salt · 0.5 tsp
48
Season the potato topping with black pepper.
30sCasseroleGround black pepper · 0.5 tsp
49
Brush the melted butter generously over the potato topping.
1 minCasserole, Pastry brushMelted butter · step 40
50
Cover the casserole tightly with its lid.
1 minCasserole, Pot lid
51
Place the covered casserole in the oven.
10sCasserole, Oven, Oven glove
52
Bake the hotpot covered for 1 hour 30 minutes until the meat is completely tender.
170°C1 hr 30 minCasserole, Oven
53
Using oven gloves, carefully remove the casserole from the oven.
30sCasserole, Oven, Oven glove
54
Remove the lid from the casserole and set it aside.
15sCasserole, Pot lid
55
Return the uncovered casserole to the oven.
10sCasserole, Oven, Oven glove
56
Bake uncovered for a further 22–25 minutes until the potato topping is golden and crisp at the edges.
170°C22 minCasserole, Oven
57
Using oven gloves, lift the casserole out of the oven.
30sCasserole, Oven, Oven glove
58
Leave the hotpot to rest for 5 minutes before serving.
5 minCasserole
59
Spoon generous portions of the rested Lancashire hotpot onto warmed dinner plates, making sure each serving has plenty of the potato topping and braising juices. The bay leaf and thyme sprigs are there for flavour; don't eat them.
Result · Lancashire Hotpot
1 minDinner plate, Serving spoonRested lancashire hotpot · step 58
Printed 11 October 2026