Lancashire Hotpot

This hearty, regional classic shines the spotlight on Britain's best-loved vegetable and the focus of Jenny Lindford's new book - Potatoes. The slow-cooked meat with stock-soaked spuds is the perfect, comforting combination for winter, and makes an excellent Sunday lunch! 


2 tablespoons lard or goose fat or vegetable or sunflower oil

8 thick-cut lamb chops

2 turnips, peeled and chopped into chunks

2 carrots, peeled, halved lengthways and cut into 2.5-cm/1-inch pieces

2 leeks, washed and thinly sliced

1 tablespoon freshly chopped parsley, plus extra to garnish

450g/15¾ oz. potatoes, peeled and very thinly sliced

600ml/2½ cups lamb, beef or chicken stock

25g/1½ tablespoons butter, melted

Salt and freshly ground black pepper




Preheat the oven to 200°C (400°F) Gas 6


Heat the lard, goose fat or oil in a large frying pan/skillet. Fry the lamb chops until lightly browned on both sides and then season with salt and freshly ground black pepper. Remove from the heat.


Layer the ingredients in a heavy-based casserole dish, seasoning  the layers with salt and freshly ground black pepper as you do so, as follows. First, place half the turnips, carrots and leeks in the bottom of the dish. Top with the lamp chops, sprinkling them with the parsley. Layer with the remaining turnips, carrots and leeks. Layer the potato slices over the vegetables, overlapping the slices.


Pour the stock into the casserole and, on the hob/stovetop, bring to the boil.


Brush the potato topping with the melted butter. Cover the casserole and bake in the preheated oven for 1 3/4 hours. Uncover the casserole and bake for a further 15 minutes until the potatoes are golden. Garnish with parsley and serve.


This recipe is from Potatoes by Jenny Linford.