Mary Berry Lancashire Hotpot is a traditional Northern English classic made with succulent cubes of lamb neck fillet and tender kidneys, slow-cooked with sweet onions and carrots in a rich savory gravy. The dish is crowned with a meticulous layer of sliced potatoes that bake to a golden, crisp finish, absorbing the meat juices from below. It is the ultimate warming one-pot supper that transforms humble ingredients into a comforting family feast.
Mary Berry Lancashire Hotpot Ingredients
- 900g (2 lb) Middle Neck or Neck Fillet of Lamb: Cut into large cubes. Neck fillet is the preferred cut as it is tender and not too fatty, but bone-in chops are traditional if you don’t mind navigating bones.
- 225g (8 oz) Lamb Kidneys: (Optional). Cored, skinned, and cut into chunks. Kidneys add a rich, intense flavor to the gravy.
- 1 tablespoon Flour: Seasoned with salt and pepper, for dusting.
- 40g (1 ½ oz) Butter: Divided (some for frying, melted butter for brushing the top).
- 1 tablespoon Oil: For frying.
- 2 Large Onions: Peeled and sliced.
- 225g (8 oz) Carrots: Peeled and sliced.
- 1 teaspoon Fresh Thyme Leaves: Or dried thyme.
- 1 Bay Leaf: Fresh or dried.
- 600ml (1 pint) Lamb or Chicken Stock: Hot.
- 900g (2 lb) Potatoes: Such as King Edward or Maris Piper. Peeled and sliced into thin rounds (approx 3-4mm thick).
- Salt and Freshly Ground Black Pepper: To taste.
How To Make Mary Berry Lancashire Hotpot
- Preheat the oven: Preheat the oven to 170°C (150°C Fan/325°F/Gas 3).
- Sear the meat: Toss the cubed lamb and kidneys (if using) in the seasoned flour. Heat the oil and half the butter (25g) in a large flameproof casserole dish. Fry the meat in batches over high heat until browned and sealed on all sides. Remove the meat with a slotted spoon and set aside.
- Sauté the vegetables: Add the sliced onions and carrots to the fat remaining in the pan. Fry gently for about 5 minutes until the onions are soft and transparent.
- Build the sauce: Return the meat to the pan. Add the thyme, bay leaf, and plenty of seasoning. Pour in the hot stock and bring the liquid to a simmer.
- Layer the potatoes: Remove the pan from the heat. Arrange the sliced potatoes in neat overlapping circles (like roof tiles) over the top of the meat and vegetables, covering the stew completely. Season the potato layer with salt and pepper.
- Braise the hotpot: Cover the dish with a tight-fitting lid (or foil). Place in the oven and bake for 1 ½ hours.
- Crisp the topping: Remove the lid. Brush the top layer of potatoes generously with the remaining melted butter. Return the dish to the oven (uncovered) and bake for a further 50 to 60 minutes. The potatoes should be golden brown and crisp, and the meat underneath meltingly tender.
- Serve the dish: Allow the hotpot to stand for 5-10 minutes to let the juices settle before serving straight from the casserole.
Recipe Tips
- Potato Slicing: Uniformity is key. Slice the potatoes to the same thickness (about the width of a pound coin) so they cook evenly. If they are too thick, they will be hard; too thin, and they might break apart.
- Using Kidneys: While traditional, kidneys can be polarizing. If you prefer to leave them out, simply increase the amount of lamb by 200g. The gravy will be slightly lighter but still delicious.
- Meat Cut: Mary often champions lamb neck fillet because it is lean, has no bones, and cooks to tenderness relatively quickly. If you use middle neck chops (on the bone), the cooking time may need to be extended by 30 minutes.
- Browning: Don’t skip the final hour of uncovered cooking. This is what creates the “Hotpot” crust. If the potatoes aren’t browning enough, you can flash them under the grill for the last few minutes.
What To Serve With Lancashire Hotpot?
This is a rich, carb-heavy meal that serves as a complete main course. However, it is traditionally served with pickled red cabbage, which provides a sharp vinegar crunch that cuts through the fatty lamb. A side of buttered garden peas or steamed green beans adds a fresh pop of color. For a true Northern experience, serve with crusty bread and extra beetroot on the side.
How To Store Leftovers Lancashire Hotpot?
- Refrigerate: Cool completely and store in the fridge for up to 2 days. The potatoes may lose their crispness but the flavor of the meat improves.
- Reheat: Reheat in a hot oven (180°C) for 25-30 minutes to try and revive the crispy top. Microwaving will result in soft potatoes.
- Freeze: You can freeze the cooked dish. Thaw overnight in the fridge and reheat in the oven.
Lancashire Hotpot Nutrition Facts
- Calories: ~550 kcal
- Fat: 28g
- Carbohydrates: 35g
- Protein: 32g
- Nutrition information is estimated per serving based on 4-6 servings.
FAQs
You can, but it is then a Potato-Topped Beef Stew, not a Lancashire Hotpot. Lamb is the defining ingredient of this regional dish.
This happens if the potatoes were sliced too thick or not enough steam was trapped during the first stage of cooking. Ensure the lid is tight for the first 90 minutes.
Floury potatoes (like Maris Piper) are better because they absorb the gravy and become fluffy inside while crisping outside. Waxy potatoes tend to remain firm and can be slippery.
Try More Recipes:
- Mary Berry Sausage and Red Pepper Casserole Recipe
- Mary Berry Macaroni and Cheese Recipe
- Mary Berry Chilli Con Carne Recipe
Mary Berry Lancashire Hotpot Recipe
Description
A comforting lamb and vegetable stew topped with a golden, crispy layer of sliced potatoes.
Ingredients
Instructions
- Sear the meat: Coat lamb in flour; brown in butter/oil.
- Sauté the vegetables: Soften onions and carrots in the pan.
- Build the sauce: Add meat, herbs, and stock; simmer.
- Layer the potatoes: Arrange potato slices over the meat.
- Braise the hotpot: Bake covered at 170°C for 1.5 hours.
- Crisp the topping: Uncover, brush potatoes with butter, bake 1 hour.
- Serve the dish: Rest for 10 mins and serve with pickled cabbage.
Notes
- Brush the potatoes with butter halfway through for a golden finish.
- Use floury potatoes to absorb the rich lamb gravy.
- If using bone-in chops, extend cooking time to ensure tenderness.
