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Lancashire Hotpot recipe

A traditional Lancashire hotpot

1y ago

The Lancashire hotpot has been around for over 200 years. It's easy to make and will fill you up.

Traditional Lancashire Hotpot

Warm succulent lamb in a thick meaty gravy, topped with golden potatoes that are tender underneath and crisp on top.

Prep time10min
Cook time2h 15min
Total time2h 25min


  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 500g lamb not too lean
  • 2 brown onions peeled and sliced thinly
  • 1 heaped tbsp plain flour
  • 480ml hot chicken or vegetable stock
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Worcestershire sauce
  • 3 medium sized carrots peeled and cut into chunks
  • 680g potatoes peeled and sliced to 2-3mm thick
  • 1 tbsp melted butter for brushing
  • 1/4 tsp dried thyme


  1. Preheat the oven to 170C/325F
  2. Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
  3. Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
  4. After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
  5. Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
  6. After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
  7. Take out of the oven, and leave to rest for 5 minutes.

Recipe Notes

Look for a cut of lamb with as little fat possible. If there is less than 5 eating you can always freeze the rest.

Recipe by

Dylan Howarth ( www.dhowarth.com )

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Comments (7)

  • Wow wow wow that looks SO good Dylan! Thanks for the recipe – I'll have to give this one a try.

      1 year ago
  • Sounds great! Welcome to FoodTribe!

      1 year ago
  • This looks really good and I want to get it right, what kind of lamb should be used, shoulder, ground or something else?

      1 year ago
  • This sounds really good!

      1 year ago