Lancashire hotpot

Name: Lancashire hotpot
Prep time: 13 min
Cook time: 24 min
Total time: 37 min
Yield: 4 servings
Cuisine: British
Ingredients: 100g Butter; 900g Lamb; 3 Lamb Kidney; 2 medium Onions; 4 sliced Carrots; 25g Plain Flour; 2 tsp Worcestershire Sauce; 500ml Chicken Stock; 2 Bay Leaves; 900g Potatoes

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with British flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 39 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Ingredients

Makes 4 servings · 37 min total

100g Butter
900g Lamb
3 Lamb Kidney
2 medium Onions
4 sliced Carrots
25g Plain Flour
2 tsp Worcestershire Sauce
500ml Chicken Stock
2 Bay Leaves
900g Potatoes

Step-by-step instructions

Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

Why this works on a weeknight

Lancashire hotpot lands at about 37 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Sheet-Pan Dinners collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Lancashire hotpot actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🍳 Sheet-Pan Dinners Lamb British