← All recipes
British · Main
Lancashire Hotpot
Neck of lamb and kidneys are layered with sliced onions and thyme under a blanket of overlapping potatoes and baked slowly in stock. The lid comes off at the end so the potato edges brown.
- Yield4 servings
- Hands-on40 min
- Total3 h 25 min
- Difficulty
Ingredients
Hotpot
- 4lamb kidneys
- 1 kgneck end of lamb
- 1 tbspvegetable oil
- 20 gunsalted butter, 15 g melted for the top, the rest for greasing
- 1 kgfloury potatoes, such as Russets, thinly sliced
- 3onions, finely sliced
- 2 sprigsthyme
- 2bay leaves
- 1 tspsuperfine sugar
- 420 mllamb stock
- to tastesalt
- to tasteblack pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.