Kidney-Less Lancashire Hot Pot

READY IN: 3hrs 30mins
Recipe by Sarah

This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.

Top Review by Evie3234

This is definitely comfort food! I made this over the weekend and I couldnt have chosen a better meal for us, while I was out getting the lamb pieces it started snowing and all the way home I was envisioning the smell this would make while cooking and how delicious it would be to eat. It was perfect, thanks for a great recipe.

Ingredients Nutrition


  1. Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
  2. Place lamb in the base of an oven proof casserole dish.
  3. Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
  4. Spread onions on top of lamb in casserole dish.
  5. Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
  6. Place potato slices evenly on the top of the onions.
  7. Carefully pour over chicken stock.
  8. Cover and cook in pre-heated oven for 30 minutes at 200c.
  9. Turn heat down to 150c and cook for 2 hours.
  10. Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

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