Lancashire hotpot

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Lancashire Hotpot Recipe – (Sarah Lancashire) Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Homemade meat stew topped with sliced potatoes in ceramic bowl, traditional British pub dish

Hot pot 1

Traditional Lancashire Hot Pot

Lancashire Hotpot – Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.
Prep Time 10 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 25 mins
Course lunch/dinner
Cuisine british
Servings 5
Calories 410 kcal


  • tbsp  butter
  • tbsp  vegetable oil
  • 1.1  pounds (500g) lamb
  • brown onions
  • heaped tbsp  plain flour 
  • 2  cups  (480ml) hot chicken or vegetable stock – water with a couple of stock cubes is fine – or use bouillon for gluten free
  • 2 bay leaves
  • ½  tsp  salt
  • ½  tsp  ground black pepper
  • tbsp  Worcestershire sauce 
  • medium sized carrots – peeled and cut into chunksAD
  • 1 ½  pounds (680g) potatoes
  • 1  tbsp  melted butter for brushing
  • ¼  tsp  dried thyme


  • Preheat the oven to 170C/325F
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
Keyword Lancashire Hot pot
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