Try an English classic with this Lancashire hotpot recipe - a traditional take on a lamb stew.


  • 1 kg neck of lamb, or good chump chops boned and diced

  • 2 black pudding rings, skinned and sliced

  • 4 lambs kidneys, cored and trimmed into quarters

  • 2 onions sliced

  • 1 kg of good old potatoes peeled and sliced.

  • 1 tbsp plain flour

  • 1 dessert spoon Worcester sauce

  • sprig of thyme

  • 2 bay leaves

  • 2 tbsp olive oil

  • 250 ml lamb stock

  • Season to taste

  • 50 g butter in cubes


  • 1.

    Warm the olive oil and brown the lamb and kidneys set aside.

  • 2.

    In the same pan with the remaining meat juices and residue add the onion and half a teaspoon of salt, to draw out the moisture, and sweat for a couple of minutes.

  • 3.

    Add the flour and coat the onions.

  • 4.

    Add the stock and the thyme and bay leaves. Stir and make a lovely thickened gravy.

  • 5.

    Butter a lidded casserole dish and first lay a layer of potatoes on the bottom of the dish. Add half of lamb and kidney mixture.

  • 6.

    To this add a layer of black pudding slices, about half will do. Pour over half the gravy..

  • 7.

    Then cover with a layer of potato slices, and as before a layer of meat then black pudding , then the gravy. Season the potatoes as you go.

  • 8.

    The top layer of potatoes can be arranged as carefully as you like to make a nice scalloped pattern or funky circles. Dot with butter cubes.

  • 9.

    Cover with the lid and place in a pre heated oven, 180 c for 20 minutes, then take off the lid and cook for a further 20 minutes until the top layer of spuds is golden. Ecky thump lad this is champion.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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