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2 lb potatoes, peeled and sliced
2 lb mutton chops or middle neck lamb chops
1 lb onions, sliced
10 fl oz lamb or vegetable stock
1 oz butter


Pre-heat the oven to 170°C/325°F/Gas 3.

Grease a heavy oven-proof dish. Place a layer of potatoes in the base of the dish, sprinkle with salt and pepper, add a layer of the meat and next a layer of onions. Continue with this layering until al the ingredients are used up ending with a layer of potatoes. Pour the stock over the top and dot with the butter. Cover with a lid and cook for about 2 hours until the meat is tender and the potatoes are cooked. Remove the lid and turn the temperature up to 220°C/425°/Gas 7. Continue cooking for a further 20-25 minutes to brown the potatoes. Serve piping hot.

Note: This dish originates in the days of industrialisation in Lancashire in the North-West of England and takes its name from the pottery dish it was prepared in. It was simple to prepare, and relatively inexpensive and could be left to cook slowly all day. The Lancashire Hotpot is not as wet as a stew but the slow cooking allows the meat and potatoes to absorb the liquid and remain moist and tasty.

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