Lancashire hotpot

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

One of England’s best winter dishes. It is always cheering to take a hotpot, with its nicely browned, bubbling potatoes, out of the oven. Originally made in tall earthenware pots in which chops could stand upright, the dish is now layered in round-bellied pots, but any deep earthenware casserole can be used.


  • 8 middle neck lamb chops, trimmed of excess fat
  • 1 kg potatoes, peeled and sliced 5 mm thick


Preheat the oven to 170°C/325°F/gas mark 3. Fry the lamb chops in a frying pan in their own fat until browned on both sides. Put a layer of potatoes, in the bottom of the casserole pot along with the bay leaf. Put some of the chops on top, followed by a layer of onions and kidne