Gordon Ramsay Lancashire Hotpot Recipe

The first time I made a Lancashire hotpot, I thought I could wing it like a stew. Spoiler: I ended up with dry meat, soggy potatoes, and a whole lot of regret. It wasn’t until I watched Gordon Ramsay’s version that I realized just how much technique goes into such a humble dish. His Lancashire hotpot recipe is all about layering flavor, not just ingredients.

Think tender lamb shoulder, deeply caramelized onions, and that golden, crisp-edged potato top that practically begs for a fork. It’s hearty but refined — the kind of meal you make when you want comfort without compromise.

I’ve made this on rainy Sundays, served it to friends from out of town, and even brought it to a potluck once (yes, I carted a ceramic dish like a maniac — no regrets). This is British comfort food at its best, and Gordon’s take makes it restaurant-worthy.

Why Gordon Ramsay Lancashire Hotpot Works & Where Most Go Wrong

• They use lean lamb cuts – Shoulder is key. You need that fat to melt into the broth for depth.
• Undercooked onions – The onions should be soft and caramelized before layering, not just tossed in raw.
• Potatoes too thick or too thin – You want 1/8″ slices. Too thick = undercooked. Too thin = mush.
• No seasoning between layers – Salt and pepper each layer! That’s how you get depth.
• They skip the butter top – A few dots of butter on top of the potatoes makes them golden and crisp.

What Gordon Ramsay Says About Lancashire Hotpot

Gordon keeps it traditional but precise. He browns the lamb deeply for flavor, layers everything intentionally, and bakes it low and slow so the flavors meld and the top gets crispy. His version always includes proper seasoning, a splash of stock, and patience — because rushing ruins the richness.

How I Make Gordon Ramsay Lancashire Hotpot My Way

I follow Gordon’s technique pretty closely — it’s a classic for a reason — but I always toss in a few small upgrades. I use a mix of lamb shoulder and a bit of neck for richness, and I simmer my onions longer than most recipes say. Also, I finish with a last-minute broil to get those potato edges properly golden and crisp.

If you’ve got a cast iron braiser, it’s perfect for this. It holds the heat evenly and goes straight from stovetop to oven like a champ.

Ingredients For Gordon Ramsay Lancashire Hotpot (with my notes)

• 1.5 lbs lamb shoulder, trimmed and cubed – don’t use lean meat, fat = flavor
• 1/2 lb lamb neck (optional) – extra richness if you can find it
• 2 tbsp olive oil – for browning
• 2 large onions, thinly sliced – go low and slow to caramelize
• 2 carrots, sliced into rounds – sweet and earthy base
• 2 tbsp plain flour – helps thicken the juices slightly
• 1 1/2 cups lamb or beef stock – homemade or a good-quality cube
• 1 tsp Worcestershire sauce – adds depth
• 1 sprig fresh thyme – earthy herbal balance
• 2 bay leaves – aromatic layer
• Salt and pepper to taste
• 3 large potatoes (Yukon Gold or similar), thinly sliced – 1/8″ is ideal
• 2 tbsp butter, cubed – dotted over the top for golden crispness

How To Make Gordon Ramsay Lancashire Hotpot Step By Step

1. Brown the lamb: Heat olive oil in a Dutch oven or braiser over medium-high. Sear lamb in batches until browned on all sides. Set aside.
2. Cook the onions: In the same pot, reduce heat to medium. Add onions and cook slowly for 10–15 minutes until soft and lightly caramelized.
3. Add carrots & flour: Stir in carrots and sprinkle with flour. Cook 2 minutes to remove the raw flour taste.
4. Deglaze and build flavor: Add stock, Worcestershire, thyme, bay leaves, salt, and pepper. Scrape up browned bits. Simmer for 5–10 minutes.
5. Layer the hotpot: Return the lamb to the pot and stir. If transferring to a baking dish, do it now. Arrange potato slices in overlapping circles over the top.
6. Season and butter: Sprinkle with salt, pepper, and dot with butter cubes across the top.
7. Bake low and slow: Cover with foil or lid and bake at 325°F (160°C) for 1.5 hours. Then uncover and bake another 30–40 minutes until potatoes are golden.
8. Optional broil: For an extra-crispy top, broil for 2–3 minutes at the end — but watch it like a hawk!

Tip: Let it rest for 10–15 minutes before serving. Everything settles and the flavor deepens.

Emily Ramsay

Gordon Ramsay Lancashire Hotpot Recipe

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This is my go-to recipe for cozy British comfort: tender lamb, soft onions, and crisp golden potatoes. It’s like a warm hug in a dish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 4 servings

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Hotpot Filling

• 1.5 lbs lamb shoulder cubed
• 2 tbsp olive oil
• 2 large onions thinly sliced
• 2 carrots sliced
• 1 tbsp flour
• 1.5 cups lamb or beef stock
• 1 tsp Worcestershire sauce
• 1 bay leaf
• 1 sprig thyme
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper or to taste

For the Potato Topping

• 3 large Yukon Gold potatoes thinly sliced
• 2 tbsp unsalted butter cubed

Equipment

• Dutch oven or braiser
• Mandoline slicer
• Oven

Method

 

1. Preheat oven to 325°F (160°C).
2. Brown the lamb in olive oil in batches. Remove and set aside.
3. In the same pot, cook onions and carrots until softened.
4. Add flour and cook for 2 minutes. Stir in stock, Worcestershire, thyme, bay leaf, salt, and pepper.
5. Return lamb to the pot and simmer briefly.
6. Transfer to a baking dish. Layer potatoes on top, overlapping slightly.
7. Dot with butter, season again, and bake uncovered for 1.5 hours. Broil if needed for crispiness.

Nutrition

Calories: 540kcalCarbohydrates: 28gProtein: 32gFat: 32gSaturated Fat: 12gCholesterol: 95mgSodium: 580mgPotassium: 920mgFiber: 4gSugar: 3gVitamin A: 5900IUVitamin C: 18mgCalcium: 60mgIron: 3.6mg

Notes

This dish tastes even better the next day — perfect for leftovers!

Tried this recipe?

Let us know how it was!

What I Got Wrong (And How I Fixed It)

• Used lean meat once – it dried out completely. Always use shoulder or neck cuts.
• Potatoes were too thick – they stayed chewy. A mandoline helps a ton here.
• Skimped on seasoning – don’t forget salt and pepper between the lamb and potatoes.
• Forgot to dot butter – the top didn’t crisp. That final butter makes a huge difference.

Pro Tips That Change The Game For Gordon Ramsay Lancashire Hotpot

• Use lamb shoulder or neck – These cuts melt into the sauce. Anything lean will dry out.
• Mandoline the potatoes – For even, thin slices that crisp up just right.
• Butter the top generously – It’s the trick for those iconic golden edges.
• Layer seasoning – Salt and pepper between each layer of meat and potato = depth.
• Let it rest before serving – It thickens and holds together better.

Variations That Actually Hold Up For Gordon Ramsay Lancashire Hotpot

• Vegetarian version: Sub lamb with mushrooms, lentils, and veggie stock.
• Cheesy twist: Sprinkle grated aged cheddar between the top potato layers.
• Beef swap: Chuck roast or beef shin works beautifully too.
• Spicy upgrade: Add a pinch of cayenne or harissa to the filling base.

How To Store & Use Leftover Gordon Ramsay Lancashire Hotpot

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze portions up to 2 months. Thaw overnight in fridge.
• Reheat: Bake at 350°F for 15–20 mins or microwave in short bursts with a damp paper towel.

FAQs about Gordon Ramsay Lancashire Hotpot Recipe

What is the best cut of lamb for Lancashire hotpot?
Lamb shoulder or neck — they become beautifully tender when slow-cooked.

Can I prepare it ahead of time?
Absolutely. Assemble the whole dish, refrigerate, then bake when ready to serve.

Can I use beef instead of lamb?
Yes! Beef chuck or stewing beef holds up nicely — just sear it well.

How do I make the potato topping extra crispy?
Brush it with melted butter and leave it uncovered in the oven for the last 30 minutes. You can even finish with a quick broil.

Do I need to cook the onions before baking?
Yes — sautéing the onions builds flavor and avoids bitterness.

From My Kitchen To Yours

This Lancashire Hotpot has become a Sunday staple in my house — cozy, flavorful, and always a hit. Let me know how yours turns out or if you put your own spin on it!