Lighter Lancashire hotpot

Lighter Lancashire hotpot

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(3 ratings)

Prep: 40 mins Cook: 2 hrs, 30 mins


Serves 4
This easy lamb one pot takes classic comfort food and makes it healthier, without compromising on flavour

Nutrition and extra info

  • leftovers only

Nutrition: per serving

  • kcal577
  • fat21g
  • saturates7.9g
  • carbs53.8g
  • sugars17.3g
  • fibre10.7g
  • protein37.7g
  • salt0.9g


  • 650g boned lamb shoulder, excess fat trimmed
  • 4 tsp plain flour
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 medium onions, halved lengthways and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 225g swede, cut into bite-sized chunks
    Two slices of swede



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 3 thyme sprigs, plus extra leaves to garnish
  • 2 bay leaves
  • 200ml chicken stock, made with ½ chicken stock cube
  • 1½ tsp Worcestershire sauce
  • 750g potato, such as Maris Piper or Desirée, very thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  1. Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.

  2. Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn’t stick, until the vegetables start to go brown around the edges – the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.

  3. Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go – save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.

  4. Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.

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Comments, questions and tips

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7th Feb, 2018
This is an easy, quick to prep and tasty recipe. I only had dried herbs - sage and rosemary- so threw them in. Served with Yorkshire puddings & extra gravy (I used 200ml of stock as per recipe, it came out moist but my family like to put gravy on everything). Will definitely do this again.
8th Jan, 2017
Took quite a long time to prepare. Was tasty but I would probably add some more herbs and maybe some garlic next time. I doubled the amount of stock as I was worried it would dry out. I am glad I did as it was still a little dry when served. Would definitely make again though!
24th Aug, 2015
simple tasty dish, I would make again,
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