Traditional Lancashire Hot Pot

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Serves: 4
Preparation: 20 minutes
Cooking Time: 90 minutes


  • 750g lamb, cut into bite sized pieces
  • 2 tbsp olive oil
  • 10 shallots, peeled and cut in half
  • 2 medium carrots, thickly sliced
  • 2 tbsp plain flour
  • 2 rosemary sprigs, roughly chopped
  • 400ml hot lamb stock
  • 2 tbsp Worcestershire sauce
  • 1 large swede, peeled and thinly sliced(3mm ideally) You will need a 2 ltr casserole dish


  1. Pre-heat the oven to 160°C/gas mark 4. Season the flour to taste then toss in the lamb making sure well coated.
  2. Place a large frying pan over a high heat add 1 tbsp of the olive oil and fry half of the lamb until well browned, repeat again with the last of the lamb and transfer to a casserole dish. Return the pan to heat, de-glaze with the hot stock and Worcestershire sauce and pour over the lamb.
  3. Wipe the pan clean and fry the onion and carrot until they just start to color and mix in the casserole dish.
  4. Mix in the rosemary and season with salt and milled pepper.Arrange the sliced swede over the casserole building up the layers until all the slices are used, seasoning between each layer.
  5. Cover the hot pot with a lid or tin foil and cook in the oven for 1 hour then remove the lid and continue cooking for 30 minutes until the top is nicely crisp. Serve with The Co-operative red cabbage and crusty bread.

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

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