For today’s recipe, I wanted to focus on a British pub classic: the Lancashire Hotpot. It’s one of those dishes that ticks a lot of boxes: nostalgic, hearty, and seriously comforting. It’s been on my list to cook at home for a while now, and after having an outrageously good one for lunch recently at The Devonshire in Soho (one of my favourite pubs in London), I decided it was finally time to give it a shot.
The Lancashire Hotpot is all about tender, slow-cooked lamb in a rich, savoury gravy, finished with a golden, crispy, layered potato topping. It’s the kind of meal that just makes sense for a Sunday or when you’re having friends or family over. It’s indulgent, impressive but totally unfussy once you know what you're doing.
It was my first time making a hotpot and I’ll be honest with you; I made a couple of mistakes in the process. Having figured out where I went slightly wrong, I’ve built the mistakes and workarounds into this recipe so that you don’t make them too. They’ve been highlighted in BOLD for clarity. With that being said, let’s get into it!
A few things to know before you start:
Choose the right cut meat: Traditionally this dish calls for lamb. Go for something marbled like neck fillet. Ideally a cut that breaks down beautifully during a braise. More on this later.
Don’t rush the onions: Properly caramelised onions add depth and sweetness. Take your time with them, it’s totally worth it.
Mind your stock: Less is more. You want a filling that is rich, thick and luscious, not watery.
Potato slicing matters: Slice thinly and evenly so you get a crispy, golden top. A mandolin is a great tool for something like this.
Use a heavy ovenproof pan or dish: Something that holds heat well and gives you those gorgeous bubbling edges.
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