Lancashire hot pot

Lancashire hot pot


  1. Preheat the oven to 170C/325F/ Gas Mark 3.
  2. Heat the oil in a large casserole with a lid. Add the meat and fry over a high heat until browned on all sides (you may have to do this in batches).
  3. Remove with a slotted spoon and set aside.
  4. Add the onions and carrots to the pan and cook for 3-4 mins, stirring occasionally.
  5. Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and season.
  6. Arrange the potatoes over the top and dot the butter (if using) over them. Season, then cover and transfer to the oven. Cook for 1½ hours, then remove the lid and cook for a further 1 hour.
  7. Serve with seasonal green vegetables.

Recipe from


A hearty and warming classic stew, perfect when served with seasonal vegetables


1 tbsp olive oil
750g (1lb 10oz) diced lamb
2 onions, sliced
2 carrots, cut into chunky pieces
500ml (16 floz) lamb stock
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
750g (1lb 10oz) potatoes, peeled and thinly sliced
15g (1/2 oz) butter, optional


Time: 15 mins
Serves: 4
Nutrition: 578 cals Fat 25.7g (sat fat 10.0g)