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lancashire hotpot cooked


  1. Preheat oven to 160°C fan / 180°C (gas 4).
  2. Heat a little schmaltz in a large heavy based frying pan and brown the meat all over in batches, keep to one side then repeat with lamb kidneys if using.
  3. Gently fry the onions in the same pan with a little schmaltz and seasoning until golden.
  4. Add Worcestershire sauce, pour in 500ml chicken stock and then bring to the boil.
  5. Thicken with a little cornflour mixed with cold water.
  6. Stir in the lamb, kidneys and herbs then transfer to a casserole dish.
  7. Arrange the sliced potatoes on top of the meat and gravy, drizzle with any excess butter leaving a little back to finish.
  8. Cover and place in the oven for about 1 hour 45 minutes or until the potatoes and meat are both tender.
  9. Remove the lid and brush the potatoes with a little more butter, then turn the oven up to 210°C fan / 230°C (gas 8) and cook until the potatoes become golden brown, or finish under the grill.
lancashire hotpot cooked

to serve:

  • Pickled red cabbage.
lancashire hotpot cooked