Lancashire Hot Pot - No Carrots

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“This is a famous dish from the North of England. There are two versions, those with carrots and those without - each side argues that their version is the correct one. I personally don't like carrots so make this version. You can, however, add 1 large chopped carrot to the mixture when you cook the onion. You can also use hogget/hoggett chops, but I couldn't add this into the ingredients bit as Zaar didn't recognise the word hogget/hoggett!”
3hrs 30mins

Ingredients Nutrition

  • 1 kg shoulder lamb chop
  • 3 lambs kidneys, cut in quarters (with the bit in the middle removed)
  • 50 g butter, melted
  • 2 tablespoons flour
  • 3 large onions, sliced
  • 1 kg floury potato, peeled and sliced into thin (approx 2-3mm)
  • 200 ml chicken stock or 200 ml good quality vegetable stock
  • freshly ground salt and black pepper


  1. Preheat the oven to 190 degrees Celsius.
  2. Gently dust the lamb with the flour, and place in the bottom of a heavy oven dish (Le Creuset Dutch Ovens are the best if you are lucky to own one). Season the lamb with the salt and pepper.
  3. If you are using kidneys, brown them gently in a frypan with an extra tablespoon of butter. Add to the chops.
  4. Put 15g of the melted butter in a frying pan over medium heat, and saute the onions until golden. Do not allow to brown.
  5. Spread the sauteed onions over the lamb.
  6. Put the potatoes into a bowl with the remaining butter, and grind over some salt & pepper. Mix well, then place the potatoes evenly over the onion & lamb mixture. (I have tried to brush the melted butter over the potatoes, but you don't get the same result as when you mix them in a bowl).
  7. Pour over the stock.
  8. Cover and put into the oven for 30 minutes. Then, reduce the heat to 130 degrees Celsius and cook for another 2 hours.
  9. Take the lid off and cook for another 30 minutes until the potatoes are golden.
  10. Serve with your favourite greens and root veges (eg parsnips, carrots etc).

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