Lancashire Hot Pot

Lancashire Hot Pot

Takes: 2 and a 3/4 hours
Serves: 6


This dish is the ultimate winter warmer. Originally cooked with mutton, the dish has evolved with our tastebuds over the year and generally, lamb is more widely preferred. If you can get hold of mutton scrag, you're in for a fully flavourful hotpot, but lamb works just as well.


1. Preheat the oven to 180oC. Peel the potatoes and slice to a thickness of 5mm. Rub the inside of a casserole dish with half the butter, then place one third of the potato slices over the base. Add the onions, carrots, barley, thyme and bay leaf. Place the mutton/lamb on top. 
2. Cut the kidneys in half, peel awa the membranes and snip out the white core with scissors. Discard the cores and tuck the kidneys in amongst the meat. Season. Add the Worcestershire sauce to the stock and pour it over the dish. 
3. Top with the remaining sliced potatoes, in a neat layer, cover and cook in the oven for 2 hours. Remove the lid and dot the potatoes with the remaining butter. Returns the dish to the oven for a further 30 minutes, until the potatoes are crisp and golden.


1kg King Edward or Marfona potatoes
25g butter
2 onions, peeled and cut into 1cm dice
3 carrots, peeled and finely sliced
200g pearl barley
2 sprigs thyme
2 bay leaves
1.5kg middle or scrag end neck of mutton/lamb, cut into 3cm chops
4 lamb kidneys
Sea salt
Freshly ground black pepper
2 tsp Worcestershire sauce
750ml lamb stock