James Martin Lancashire Hotpot

This James Martin Lancashire Hotpot is a deeply comforting British classic with tender lamb, soft onions, and thinly sliced potatoes baked until golden and crisp. The texture is rich and hearty, with a gentle gravy soaking through each layer and a beautifully crisp topping. It is an easy, traditional dish that rewards patience rather than skill. Total time is around 2 hours including slow baking.

Ingredients

For the filling

• 700g lamb neck or shoulder, cut into chunks
• 2 large onions, thinly sliced
• 2 tablespoons plain flour
• 500ml lamb stock
• Salt and black pepper
• Fresh thyme leaves, optional

For the topping

• 900g potatoes, peeled and very thinly sliced
• 40g butter, cut into small pieces

How to Make James Martin Lancashire Hotpot

• Prepare the oven: Preheat the oven to 170°C or 150°C fan. Place a shelf in the middle so the hotpot cooks evenly.
• Brown the lamb: Heat oil in a pan and lightly brown the lamb. Remove and set aside. This adds depth of flavour.
• Cook the onions: Add onions to the same pan and cook gently until soft. Sprinkle over the flour and stir well.
• Make the gravy: Slowly pour in the stock, stirring until a light gravy forms.
• Assemble the hotpot: Layer lamb and onions in a deep dish. Season well. Top with overlapping potato slices.
• Bake: Dot with butter, cover, and bake for 1 hour. Uncover and bake for another 30 minutes until golden.
• Rest and serve: Allow to rest for 10 minutes before serving.

Tips

How do I get crispy potatoes on top?

Slice the potatoes very thinly and overlap them neatly. Uncover the dish for the final part of baking.

Can I make this ahead of time?

Yes. Assemble earlier in the day, chill, then bake when needed. Add a little extra stock if cold.

Which cut of lamb works best?

Lamb neck or shoulder is ideal as it becomes tender during slow cooking.

Serving Suggestions

• Steamed green beans or peas
• Pickled red cabbage
• Crusty bread to soak up the gravy

Storage

Room temperature

Allow to cool and do not leave out for more than 2 hours.

Refrigerator

Store covered for up to 3 days. Reheat gently until piping hot.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 13g
• Sodium: 620mg

Values are estimates and may vary.

FAQs

James Martin Lancashire Hotpot

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Total time

115

minutes

Calories

520

kcal

1

hour 

55

minutes

A traditional Lancashire hotpot made with tender lamb, slow cooked onions, and thinly sliced potatoes baked until golden and crisp.

Ingredients

• 700g lamb neck or shoulder, trimmed and cubed

• 2 large onions, thinly sliced

• 900g potatoes, peeled and thinly sliced

• 500ml lamb stock

• 2 tbsp plain flour

• 40g butter

• 2 tbsp vegetable oil

• Salt and black pepper, to taste

• Fresh thyme leaves, optional

Directions

• Preheat the oven to 170°C or 150°C fan.
• Heat the oil in a large pan and lightly brown the lamb on all sides. Remove and set aside.
• Add the onions to the pan and cook gently until softened.
• Sprinkle flour over the onions, stir well, then slowly add the stock to form a light gravy.
• Layer lamb and onions in a deep ovenproof dish, seasoning as you go.
• Top with overlapping slices of potato, season, and dot with butter.
• Cover and bake for 1 hour, then uncover and bake for a further 30 minutes until golden.
• Rest for 10 minutes before serving.

Notes

• Slice potatoes evenly for a crisp topping.
• Slow cooking keeps the lamb tender.
• Resting helps the layers settle before serving.