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Published 09/10/2026
1:15
Serves 4
Easy

Lancashire hotpot

Layers of tender lamb, sweet onions and buttery potatoes make this traditional Lancashire hotpot a comforting family favourite that's made for sharing.

Our tried and tested Lancashire hotpot recipe will become a firm favourite amongst your loved ones. Enjoy a helping on its own or serve alongside greens.

What you'll need...

  • 1 tbsp olive oil
  • 500g lamb leg steaks, cubed
  • 2 tbsp plain flour, seasoned with salt and freshly ground black pepper
  • 1 large onion, sliced
  • 2 small carrots, sliced
  • 300ml hot chicken stock
  • 1 tbsp Worcestershire sauce
  • 2–3 sprigs fresh thyme
  • 600g waxy potatoes
  • 25g butter

Method

  1. Preheat the oven to 190ºC/fan170ºC/gas 5. Heat the olive oil in a large casserole over a medium-high heat. Toss the lamb in the seasoned flour, then brown in batches until well coloured. Transfer to a plate.

  2. Add the onion and carrots to the pan and cook for 5 minutes until beginning to soften. Return the lamb to the pan with the stock, Worcestershire sauce and thyme. Season well, stir to combine and remove from the heat.

  3. Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are crisp and golden.

Shop the tools you will need

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