British One-Pot Favourite Built on Simple Ingredients (Lancashire Hotpot)

This is Lancashire Hotpot. A hearty British one pot favourite made with simple ingredients and traditional oven cooking. Rich, Cosy, and perfect for a homemade dinner.

Watch The Recipe Video Below

British One-Pot Favourite Built on Simple Ingredients (Lancashire Hotpot)

Lancashire Hotpot

Serves

4–6

Ingredients

600g x Diced Lamb (shoulder, leg, or neck - not too lean)

2 tbsp x Flour (plus extra for dusting)

30ml x oil (for frying)

20g x butter

Salt & Black Pepper (to taste)

3 x Medium Onions (peeled and roughly diced)

3 x Medium Carrots  (peeled and diced)

700ml x Stock (chicken, vegetable, or lamb - enough to cover meat & veg)

20ml x Worcestershire Sauce

2 x Bay Leaves

1-2 tsp x Dried or Fresh Thyme

Potato Topping

700g x Potatoes

30g x Melted Butter

Pinch of Salt & Pepper

Method

Prepare & Sear the Lamb

Lightly dust the diced lamb with flour (optional but recommended for flavour and thickening).

Place a heavy oven-safe pot or cast-iron dish over medium-high heat.

Add the oil and butter.

Once hot, add the lamb and season with salt.

Sear until browned on all sides.

Add the Vegetables

While the lamb cooks, dice the onions and carrots into reasonably chunky pieces.

Add them to the pot once the lamb is browned.

Cook until they soften slightly and begin to colour.

Stir well and scrape any browned bits from the bottom, this adds flavour.

Build the Gravy

Add 2 tbsp flour and stir until it coats the meat and vegetables.

Pour in around 700ml of stock. Just enough to cover everything.

Add Worcestershire sauce, bay leaves, thyme, and black pepper.

Place a lid on and simmer for 30–35 minutes.

Prepare the Potatoes

Peel and thinly slice the potatoes (about 2 mm thick).

Place slices in a bowl.

Add melted butter, salt, and pepper.

Toss well so every slice is coated.

(Optional shortcut: place potatoes on top or the lamb and brush butter over them instead.)

Check the Filling

After simmering, the mixture should be rich with a thick sauce.

Ensure it’s thick enough so the potato slices will sit on top rather than sink.

Layer the Potatoes

Arrange a first layer using smaller or less attractive slices.

Finish with a neat top layer using the nicest slices for presentation.

Bake

Cover with a lid.

Bake at 170°C fan for 40 minutes.

Remove the lid.

Continue baking for 20–30 minutes until the top is golden and crisp.

Serve

Remove from the oven and allow to rest briefly.

Serve as is or with your favourite side dishes.

Notes & Tips

A slightly fatty cut of lamb gives the best flavour and tenderness.

Thick gravy is key so the topping stays layered on top.

Even butter coating helps the potatoes crisp beautifully.

Slice thickness is flexible, thinner slices create a more delicate finish.