Northern Scran: Traditional Lancashire Hotpot

During lockdown our writers and pals have been cooking up a storm. While the weather has been glorious and perfect for a BBQ, we’ve still made time for our favourite warming dishes. This traditional Lancashire Hotpot is super tasty, brilliant for lunch the next day and a much-loved recipe from Maureen Nugent, our Editor’s lovely mum. Enjoy. 

Traditional Lancashire Hotpot

Ingredients

Serves 4-5

100g dripping – I use beef dripping (always available from Marks & Spencer)
1kg diced lamb – best end of neck for full flavour (from your local butcher)
2 medium onions – chopped or sliced
4 medium carrots – sliced
30g plain flour – seasoned with salt and pepper
1 tbsp Lancashire sauce – available from Entwistle’s deli in Ramsbottom (or Worcestershire sauce)
600ml lamb stock
1kg potatoes – peeled and sliced

Method

Heat 80g of dripping in a deep frying pan until smoking.

Cook the lamb in two or three batches until browned on all sides, removing lamb to large casserole dish when browned. (If you put all the lamb in at once it will steam and won’t brown).

Fry off the onions and carrots until brown, sprinkle in flour and cook for a further 2-3 minutes. Add stock and Lancashire sauce and bring to the boil. Pour over meat and stir.

Arrange the sliced potatoes around the dish, baste the top with a little melted dripping.

Cover with a lid and cook in a preheated oven at 170C for approximately 1 3/4 hours – until potatoes are cooked through.

Remove lid, baste potatoes again with a little melted dripping and finish under a hot grill to brown potatoes. Alternatively, I remove lid for last 10-15 mins to brown potatoes in the oven. 

Serve with green side vegetables of your choice if required.

Leftovers (if there are any!) are very tasty served the next day for a light lunch.

By Maureen Nugent