Lancashire hotpot

A hearty one-pot that’s perfect for an easy Sunday lunch

Serves: 6
Preparation time: 
20 minutes
Cooking time: 
170 minutes

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4 tbsp plain flour

1kg (2¼lb) English diced lamb

3 tbsp olive oil

500ml (18fl oz) chicken stock

1 tbsp Worcestershire sauce

2 large onions, sliced

2 carrots, sliced

1 Bouquet Garni, for meat

800g (1lb 12oz) Maris Piper or other floury potatoes, peeled and thinly sliced


1. Preheat the oven to 150°C/R 2. Season the flour, then toss with the lamb until well coated.

2. Place a large frying pan over a high heat. Add 1 tablespoon of the oil and half the meat, and cook for 3 minutes or until well browned. Transfer to a 3.5 litre casserole dish. Add another tablespoon of oil and repeat with the remaining meat. Return the pan to the heat and add the stock and Worcestershire sauce. Stir for 1-2 minutes then pour over the meat in the casserole.

3. Wipe out the pan then add half a tablespoon of oil, the onions and carrots and cook for 4 minutes or until they are starting to colour. Tip the vegetables in with the lamb, add the bouquet garni and season well.

4. Arrange the potato slices on top, seasoning between each layer. Drizzle over the remaining half-tablespoon of oil and season again. Cover with a lid and place in the oven for 1½ hours. Remove the lid and cook for a further hour. Serve with red cabbage.

Cook’s tips

This can be prepared the day before and kept chilled. Reheat in a moderate oven until piping hot. For a crisp potato topping, place the casserole under a hot grill for a few minutes before serving.

Recipe and image courtesy of

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