Lancashire hotpot recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 15 minutes to make and about 1 hour to cook
  3. Rating

A favourite dish with families, this traditional English recipe is cheap to make, only costing less than £2 a head.

tried and tested
Lancashire hotpot


  1. 1 tbsp olive oil
  2. 500g lamb leg steaks, cubed
  3. 2 tbsp plain seasoned flour
  4. 1 large onion, sliced
  5. 2 small carrots, sliced
  6. 300ml hot chicken stock
  7. 1 tbsp Worcestershire sauce
  8. A few sprigs of fresh thyme
  9. 600g waxy potatoes
  10. Butter


  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
  2. 2. Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
  3. 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 golden brown.

Nutritional info

Per serving: 367kcals, 12.1g fat (4.1g saturated), 28.6g protein, 39.5g carbs, 6.7g sugar, 1.1g salt

Chef's tip

To turn this into a shepherd’s pie, cut the lamb into very small pieces, add 2 tbsp each of tomato ketchup and tomato purée with the Worcestershire sauce and stock, then top with mash.


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February 17

I really cant see this as a cost concious meal when Lamb is the most expensive meat to buy in the shops today.


April 16

i made this in february when it was in the magazine it had plenty of flavour and tasted great.

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