# Lancashire Hotpot

Lancashire Hotpot is a delicious British pub food dish featuring tender lamb and kidneys, vegetables, and black pudding, all topped with thinly sliced potatoes and baked to perfection.

- Servings: 4 servings
- Total time: 90 min
- Cuisine: British
- Category: Dessert
- Language: en

## Ingredients

- 500 g lamb shoulder, diced
- 150 g lamb kidneys, sliced
- Salt
- pepper
- 4 carrots, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 2 tbsp flour
- 300 ml chicken stock
- 200 ml red wine
- 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
- 1 tbsp Worcestershire sauce
- 4 large potatoes, thinly sliced
- 200 g black pudding, sliced
- 100 g butter, diced
- 1 tsp fresh thyme leaves

## Instructions

1. Season the diced lamb shoulder and sliced lamb kidneys with salt and pepper.
2. In a large ovenproof pot, brown the seasoned lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
3. Peel and chop the carrots and onion.
4. In the same pan, sauté the carrots, onion, and minced garlic until softened.
5. Sprinkle in the flour, stirring well to coat the vegetables.
6. Pour in the chicken stock and red wine, stirring to combine.
7. Add the bouquet garni (rosemary, thyme, bay leaves) and Worcestershire sauce to the pot.
8. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, and simmer for 20 minutes until reduced slightly.
9. Wash and peel the potatoes.
10. Thinly slice the potatoes and black pudding.
11. Season the stew with salt and pepper.
12. Arrange a layer of thinly sliced potatoes at the bottom of the ovenproof pot.
13. Spoon some of the lamb and vegetable mixture over the potatoes.
14. Add a layer of sliced black pudding.
15. Add another layer of sliced potatoes.
16. Pour more of the lamb and vegetable mixture over this potato layer.
17. Add another layer of sliced black pudding.
18. Finish by arranging a final layer of thinly sliced potatoes on top, ensuring the entire surface is covered.
19. Dot the top potato layer with diced butter and season with salt and pepper.
20. Cover the pot with a lid and place it in the preheated oven.
21. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
22. Garnish with fresh thyme leaves, plate up and enjoy!

## Equipment

- Large ovenproof pot
- Cutting board
- Knife
- Peeler
- Strainer
- Spatula
- Measuring cups
- Measuring spoons
- Oven

## Tips

- Preheat the oven to 180°C before baking.
- Bake covered for 1 hour, then uncovered for an additional 30 minutes to crisp the potatoes.

## Source

- Original video: https://vm.tiktok.com/ZNd7t8ruq/
- Recipe page: https://www.cliprecipe.com/recipe/4aab9806-4156-4211-b56e-db12ed0d6388
- Extracted: 2025-10-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt