Lancashire Hotpot
A comforting British classic tenderly combining lamb and kidneys in a savory broth, topped with a golden crust of crispy potatoes. An exceptional dish for lovers of authentic flavors.
🛒 Ingredients
4 servings
- 3.5 oz butter
- 2 lbs lamb (stewing meat)
- 3 lamb kidneys
- 2 medium onions
- 4 carrots
- 3 tbsp flour
- 2 tsp Worcestershire sauce
- 2 cups chicken broth
- 2 bay leaves
- 2 lbs potatoes
- Salt and pepper
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 320°F. Heat the butter in a Dutch oven.
- 2
Brown the lamb in batches, then the kidneys. Set aside on a plate.
- 3
Sauté the onions and carrots until golden brown.
- 4
Sprinkle with flour and cook for 2 minutes. Add the Worcestershire sauce and chicken broth.
- 5
Return the meat and bay leaves to the pot. Cover and bake for 1 hour and 30 minutes.
- 6
Arrange the sliced potatoes on top. Bake uncovered for 20 minutes.
- 7
Increase the temperature to 390°F and brown for 5-8 minutes until crispy.
💡 Chef's Tip
A traditional dish to prepare the day before to develop the flavors. Serve in the Dutch oven at the table for an authentic effect. The meat becomes incomparable with slow cooking.
