Lancashire Hotpot

If you’re a fan of the famous cobbles of Coronation Streat. Then you won’t be a stranger to Betty’s famous hotpot. Even after her sad passing, they are still a staple in the diets of those whom frequent the Rovers Return. If you fancy giving that famous dish a go for yourself, then here is the recipe to do just that.

Prep Time: 20 minutes

Cook Time: 1 hour and 40 Minutes

Serves: 4


100g dripping or butter

900g stewing lamb, cut into large chunks

3 lamb kidneys, sliced, fat removed

2 medium onions, chopped

4 carrots, peeled and sliced

25g plain flour

2 tsp Worcestershire sauce

500ml lamb or chicken stock

2 bay leaves

900g potato, peeled and sliced



Heat oven to 160C/fan 140C/gas 3.


Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.


Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.


Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.


Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.


Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.


Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.


Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

This recipe was adapted from a post on BBC Good Food. To see the original and nutritional information. Please go to:

If you gave this a go in your own version of the Rovers Return, let us know.

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