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Lancashire hot pot

2 hours

Serves 4



The Lancashire hot pot is one of the best known British meals out there. It's a warming and hearty dish that is a pub favourite and one of my grandmother's favourite recipes to cook. This was one of her "bad mood meals" that would be on the table if someone was feeling down or in tough times. You would always know that things would wasbe fine if you went round her house to find this in the oven and its warming smells wafting through the house.

Lancashire hot pot


  • 100g butter

  • 900g stewing lamb, cut into chunks

  • 2 medium onions, sliced

  • 4 carrots, peeled and sliced

  • 25g plain flour

  • 2 tsp worcestershire sauce

  • 500ml lamb or chicken stock

  • 2 bay leaves

  • 900g potatoes, peeled and sliced


  • Preheat oven to 160°c (Gas4)

  • Heat the butter in a large casserole dish over a medium heat. Brown the lamb in batches until well seared and leave on a plate to cool

  • Fry the onions and carrots in the casserole dish with a little more butter until just starting to colour.

  • Sprinkle the flour over the onions and mix in well. Cook for a few minutes to cook out the flour. Add the Worcestershire sauce and stock, bring to the boil and return the lamb to the pan with the bay leaves and remove the pan from the heat

  • Arrange the potatoes on top of the mean and drizzle with a little butter. Place in the oven for about an hour and a half or until the [potatoes are cooked and golden brown

  • Serve