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'Beat The Pro' - Lancashire Hotpot Recipes

'Beat The Pro' - Lancashire Hotpot Recipes

Take a look at our Beat the Pro's Lancashire Hotpot recipes:

Our The One Show viewer - James’ Recipe:


450g Lamb Neck Fillets

Seasoned Flour


1 Chopped Onion

½ pint of Good Ale



3 Cloves of Garlic

Worcester sauce

Black Pepper 

English Mustard


Dried or Fresh Thyme


Chopped Parsley


Add the lamb in seasoned flour to the pan with a little butter to brown off.

Take the lamb out of the Pan.

Add the onion and fry for 2-3 minutes.

Add ½ pint of Ale.

Deglaze pan to make basic sauce.

Add the chopped leek,carrot and 3 cloves of garlic and stir in.

Return the lamb to the pan.

Add Worcester sauce, black pepper, knob of English mustard and marmite and thyme.

Ensure there is good gravy adding more beer or water.

Cook for 20 minutes, then transfer to a serving dish.

Peel 3 or 4 potatoes very thinly, lattice these on top of the lamb then 

press down to cover with juice.

Slam in a medium oven for 45 minutes.

Dress the top with chopped parsley and black pepper then serve.     


Beat The Pro chef : Ricky’s Recipe: 


800g neck of lamb, cut into large chunks

2 kidneys, cut in half

Vegetable oil for frying

knob of butter

1 large Carrot, peeled and chopped

1 stick celery, chopped 

2 medium onions, chopped

1 bay leaf

1 litre lamb or chicken stock

Few sprigs of fresh thyme

1kg potatoes, peeled and sliced

50g plain flour

Salt and pepper


Heat some oil and the butter in a large pan.

Seal the lamb and the kidneys in the pan over a high heat until they have a really good colour, seasoning as you go with salt and pepper.

This should take around five minutes and you may have to do it in batches, depending on the size of your pan.  (Keep any residual meat juices if this is the case)

Add the carrot, celery, onions and bay leaf to the lamb and kidneys. 

Cook for a couple of minutes to get some colour on the vegetables too.

Sprinkle the flour into the pan and stir to coat everything in the flour.

Gradually add the stock to the pan, stirring after each addition.  At this stage the mixture will look quite watery.  Add the thyme sprigs to the pan.

Simmer on the stove top for about 30 minutes until the liquid has reduced by half.

Pre heat the oven to 180 C.

Transfer the mixture to an oven proof dish.  

I remove the kidneys at this stage, but you could leave them in if you prefer.  (I don’t waste them; I fry them up in the morning to have for breakfast with an egg)

Top the mixture with the sliced potatoes, laying them in rows slightly overlapping the potatoes.

Put the hot pot in the oven and bake for 1.25 – 1.5 hours until the lamb is tender.

Enjoy your meal...

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