“Passionate Coronation Street fans (like me) will know all about this lamb and spud preparation that has been lauded on television’s longest running soap forever. This is the “official” recipe, by the way, presented here with the kind permission of Coronation Street and Granada Television. If you can’t easily obtain neck of lamb, use shoulder or any boneless stewing lamb. (Betty recommends serving with pickled red cabbage or pickled beets and a pint of cold beer.)”
3hrs 20mins

Ingredients Nutrition


  1. Preheat oven to 325°F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
  2. Sear the meat and continue frying until nicely browned.
  3. Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
  4. Turn down the heat to medium.
  5. Fry the onions in the pan juices, adding a little more butter if necessary.
  6. When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
  7. As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
  8. Gradually add the rest of the liquid.
  9. Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
  10. Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
  11. Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
  12. Dot the top layer of potato with the remainder of the butter.
  13. Cover the dish and place on the top shelf of the oven for 2 hours.
  14. Uncover and cook for a further 30 minutes.
  15. If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
  16. Serves 4.
  17. Great Potatoes Kathleen Sloan-McIntosh.

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