Lancashire Hotpot
Lancashire hotpot, originating from England, is a very easy but delicious baked dish consisting of lamb, onions, potatoes, and herbs.
Ingredients
- 2 lb (900 g) neck of lamb or mutton
- 2 large potatoes, sliced
- 1 large or 2 small white onions, diced
- Choice of mixed herbs
- 500 ml boiling water
Ingredients for 5 servings (2 kg) · the original recipe
Method
- 1
Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
Oven - 2
Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
- 3
Repeat these layers until the dish is full. Top with a final layer of the potatoes.
- 4
Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
- 5
Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
Oven
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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