38min 4 ppl
Lancashire Hotpot
185 minutes
4 people
Hardover 60 min or 12+ steps
185 min · 12 steps
Hard: over 60 min or 12+ steps
680 kcalper person
Protein 52g
Carbs 38g
Fats 34g
About this dish
Slow-braised neck of lamb with a deeply savoury base of anchovies and Worcestershire sauce builds layers of umami that lift this regional classic far above a simple stew — finished with a burnished, overlapping potato crust that steams tender underneath and crisps gloriously on top.
Allergy Info
Dairy, Gluten, Sulphites, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Floury potatoes (such as Maris Piper)peeled and sliced 4 mm thick800 g
- Large onionshalved and thinly sliced2
- Medium carrotspeeled and sliced into 5 mm rounds2
- Fresh thyme sprigsleaves picked3 sprigs
Meat & Poultry
- Lamb neck filletcut into 4 cm chunks1.2 kg
- Lamb kidneyscored and quartered2
Dairy & Eggs
- Unsalted buttermelted30 g
Tins & Jars
- Anchovy fillets in oilfinely chopped4
- Lamb stockwarm500 ml
Dried Goods
- Plain flour25 g
Spices & Seasonings
- Bay leaves2
- Fine sea salt1 tsp
- Freshly ground black pepper0.5 tsp
Oils & Condiments
- Worcestershire sauce1 tbsp
- Neutral oil2 tbsp
Utensils
- Wide heavy-based casserole or deep ovenproof dish with lid
- Kitchen paper
- Sharp knife
- Chopping board
- Mandoline or sharp vegetable peeler
- Pastry brush
- Meat thermometer
- Wooden spoon or spatula
- Skewer
- Plate (for resting meat)
Method
1
Pat the lamb neck and kidney pieces completely dry with kitchen paper. Season all the meat generously with the salt and pepper. Slice the potatoes into 4 mm rounds, halve and thinly slice the onions, and slice the carrots into 5 mm rounds. Pick the thyme leaves. Finely chop the anchovy fillets. Preheat the oven to 170°C fan (190°C conventional).
Approx. 15 minutes
2
Heat the neutral oil in a wide, heavy-based casserole or deep ovenproof dish over high heat until shimmering. Sear the lamb neck in a single layer, in batches, for 3–4 minutes per side until deeply browned on all surfaces — do not crowd the pan. Transfer to a plate.
Approx. 12 minutes
3
Reduce the heat to medium and add the kidneys to the same pan. Sear for 1–2 minutes until just browned on the outside but still pink within. Transfer to the plate with the lamb.
Approx. 2 minutes
4
Add the onions to the pan with the residual fat and cook over medium-low heat for 10 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.
Approx. 10 minutes
5
Stir in the chopped anchovies and cook for 1 minute, pressing them into the onions until dissolved.
Approx. 1 minutes
6
Scatter the flour over the onions and stir for 1 minute to coat evenly and cook out the raw flour taste.
Approx. 1 minutes
7
Pour in the warm lamb stock gradually, stirring constantly to prevent lumps, then add the Worcestershire sauce, thyme leaves, bay leaves, and carrots. Bring to a gentle simmer.
Approx. 5 minutes
8
Return the seared lamb neck and kidneys to the pot, pressing them into the liquid so they are mostly submerged. Remove from the heat.
Approx. 2 minutes
9
Arrange the potato slices in overlapping concentric layers over the top of the meat and vegetables, working from the outside in. Brush the exposed potato surface generously with the melted butter.
Approx. 5 minutes
10
Cover the casserole tightly with a lid or foil and transfer to the oven. Bake at 170°C fan (190°C conventional) for 1 hour 45 minutes until the lamb is completely tender and yields without resistance when pierced with a skewer. Verify the lamb has reached an internal temperature of at least 63°C using a meat thermometer inserted into the thickest piece.
Approx. 105 minutes
11
Remove the lid or foil, increase the oven to 220°C fan (240°C conventional), and return the hotpot uncovered for 20–25 minutes until the potato top is deeply golden and the edges are crisped.
Approx. 25 minutes
12
Remove from the oven and rest for 10 minutes before serving.
Approx. 10 minutes
