Lancashire Hot Pot with Crispy Sweet Potato Topping

This rich and delicious creation is our answer to a warming winter pie. You can’t rush it, so let it quietly bubble away while you get on with the day. Kidneys are a highly recommended superfood for growing kids, but aren’t to everyone’s taste; leave them out if you prefer.

Preparation time: 25 mins

Cooking time: 2.5 hours

Serves: 4


  1. Preheat the oven to 160°C (320°F).
  2. Season the lamb neck well with salt and pepper.
  3. Heat the butter and/or lard in a large, deep frying pan and brown the meat, a few pieces at a time until golden on all sides. Set aside. Do the same with the kidneys.
  4. Heat a wide, flat casserole pot. Add a little more butter and/or lard, and slowly fry the onions until golden brown and soft.
  5. Add the meat and give everything a good stir to combine.
  6. Slowly pour in the stock and the Worcestershire sauce. Add the bay leaf and the fresh thyme and bring everything to a simmer. Simmer very gently for about 1 1/2 hours until the meat starts to soften and the sauce thickens. Season with salt and pepper.
  7. Arrange the sweet potato slices in a circular pattern on top of the meat, overlapping each one as you go. Brush with the melted butter and season with salt and pepper.
  8. Cover the casserole dish with a tight-fitting lid and place in the oven for 30 minutes.
  9. Take the lid off, turn the oven up to 190°C (374°F) and cook for a further 20 minutes.
  10. Turn on the oven grill and grill the casserole for a minute or two to crisp up the potatoes.
  11. Serve hot.
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  • 1.2kg (2.65lbs) lamb neck, sliced
  • salt and pepper
  • 4 tablespoons butter and/or lard
  • 4 lamb’s kidneys, cored, skinned and chopped quite small (optional)
  • 500g (1.1lbs) onions, peeled and quartered
  • 850ml (30 fl. oz) beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 500g (1.1lbs) sweet potato, peeled and thinly sliced
  • melted butter for brushing