Lancashire Hotpot
User Reviews
5
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Prep Time
1 hr
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Cook Time
3 hrs
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Total Time
4 hrs
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Servings
6 servings
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Calories
540 kcal
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Course
Main Course, Lunch
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Cuisine
British
Lancashire Hotpot
Description
This recipe begins by slicing venison or lamb neck meat and optionally kidneys into bite-sized pieces, seasoning with salt and pepper, and dusting with flour. Meat is browned in lard or fat to develop color and flavor, then removed. Onions are cooked in the same pot until caramelized, releasing browned bits. Meat and onions are layered in a suitable baking dish, topped with thin slices of peeled potatoes that are carefully arranged in overlapping layers. Beef stock and Worcestershire sauce add moisture and savoriness, while thyme provides herbal notes.
The assembled hotpot is baked at 325°F, allowing the potatoes on top to cook through and crisp at the edges, while the meat underneath becomes tender and infused with onion and herb flavors. Melting butter over the top before baking helps create a golden crust. The result is a robust, rustic dish balancing hearty ingredients with layered textures, ideal for colder weather or substantial meals.
Depending on the meat chosen—venison or lamb—the potatoes can be sliced thinner or thicker to match cooking times and desired textures. Kidneys require careful cleaning prior to use for best flavor. This dish exemplifies traditional British slow-cooked fare with straightforward ingredients and deep flavors.
Ingredients
- 2 to 3 pounds venison neck boneless, or mutton or lamb neck
- 3 to 5 venison kidney optional, or lamb kidney, cleaned
- salt
- black pepper
- flour for dusting
- 1/4 cup lard divided, or bacon fat or butter or oil
- 3 cups onion sliced
- 2 teaspoons dried thyme or savory
- 2 cups beef stock or venison stock
- 1 to 2 tablespoons Worcestershire sauce
- 1 1/2 pounds potato see below, peeled and sliced thin
- 3 tablespoons butter melted
Instructions
- Slice the neck meat into slabs about 1/2 inch thick, then again into big chunks. Cut the kidneys into pieces about the size of the last digit of your thumb. Salt all the meat, then dust it in flour.
- Heat half the lard, bacon fat or other cooking out in a large Dutch oven over medium-high heat. Brown the kidneys well, stirring once in a while. Remove and set aside. Brown the rest of the meat in batches. Do not crowd the pan, and take your time on this. You want a really nice browning. Add more fat as you go if you need to so nothing blackens. This process can take 15 to 20 minutes. Remove the meat as it browns.
- Add all the onions to the pot and stir well. Use a wooden spoon to scrape up all the browned bits. Brown the onions well, salting them as they cook. As they cook, preheat the oven to 325°F. When the onions are done, turn off the heat on the stovetop.
- Remove most of the onions, leaving a thin layer. Add a layer of venison and kidneys, then some sliced potatoes (use the knobby ends here), a little dried thyme and a splash of Worcestershire. Top with more onions and repeat with another layer. Add enough stock to come about 3/4 of the way up the sides of the stew. Grind some pepper over everything, then top with the remaining slices of potato to form something of a top or lid.
- Brush the potatoes with melted butter and bake uncovered for 3 hours if using venison or mutton, or 90 minutes to 2 hours if using lamb neck. After about 2 hours, you might need to put a lid on the pot to prevent the potatoes from burning. When the meat is tender, serve in bowls with a crisp salad, pickles and some malty beer.
Notes
- When using kidneys, clean them properly before cooking to avoid off-flavors.
- Slice potatoes about 1/8-inch thick for venison; slice thinner like thick chips for lamb for optimal cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 29g | 10% |
| Protein | 60g | 120% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 391mg | 16% |
| Potassium | 1246mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 29mg | 32% |
| Calcium | 61mg | 6% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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