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Easy Lancashire Hotpot

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An easy recipe for traditional Lancashire Hotpot. This classic comfort food is a perfect easy family dinner idea. Just serve with pickled red cabbage and crusty bread.

Lancashire hotpot was always a feature on the dinner table when I was a little girl and my grandma made the best hotpot ever!

She’d grown up in Lancashire, where she worked as a mill girl. She was part of a very large family with lots of brothers and sisters the house was always crowded with people.

Lancashire hotpot was originally a meal made by mill families as they could pop it in a big pot and leave it on low in the oven for the day so it would be ready to eat on their return from a long, hard day’s work.

It’s women like her who knew just how to make the nicest traditional Lancashire meals, the ones that fed a large family of hungry mouths.

lancashire hotpot in a white oven dish served in bowls with pickled red cabbage

I’ve played with her original recipe a little and added a few new flavours and also use the slow cooker which I’m sure she would’ve done too had it been around then!

We cook the tasty lamb stew in the slow cooker, and you could if you wanted just eat as stew with mashed potatoes or crusty bread smothered with thick butter.

Or you could add the traditional sliced potato topping and finish in the oven for that proper northern treat of old school Lancashire hotpot.

Hotpot is nicest served with a mound of pickled red cabbage or pickled beetroot and buttered crusty bread to dip in the gravy.

If you don’t have a slow cooker you can do the lamb stew part in the oven for 2-3 hours.

You can also make the lamb stew the day before and add the potato topping and cook in the oven the day you want to eat it.

Just be sure the lamb stew is properly heated through during the potato topping cooking.

Lancashire Hotpot Ingredients

lancashire hotpot in a white oven dish served in bowls with pickled red cabbage
  • 1 tbs olive oil – or you can use rapeseed oil if you prefer
  • 350g diced lamb shoulder
  • 2 onions – finely chopped
  • 2 carrots – peeled and sliced
  • 2 parsnips – sliced into chunks
  • 300ml beef stock – I usually use Kallo beef stock cubes. I just love the taste and they contain no nasty ingredients.
  • 2 tsp Worcestershire sauce
  • 1 heaped tbs tomato puree – you can use sun-dried tomato puree for more depth of flavour.
  • Spring of rosemary – leaves finely chopped, I grow rosemary in the garden, it’s great to have it just by the door for adding to recipes.
  • 1kg potatoes – finely sliced into scallops
  • 50g butter

How to make Lancashire Hotpot

Lancashire hotpot in a white oven dish being spooned into bowls with pickled red cabbage. Text overlay "traditional - lancashire hotpot"
  • Heat the slow cooker to low (8 hours cooking time) or high (4 hours cooking time). I use a slow cooker with removable pan so I sauté and brown the lamb on the hob, bring to the boil and then transfer to the slow cooker.
  • Gently brown the lamb in a splash of olive oil.
  • Add the onions, carrots and parsnips. Pour over the beef stock, add the Worcestershire sauce, tomato puree and chopped rosemary. Season with salt and black pepper.
  • Bring the pan to the boil, then transfer to the slow cooker and cook for either 8 hours on low or 4 hours on high.
  • If the stew is a little watery just thicken with a little cornflour stirred into a drop of cold water.
  • To turn the stew into proper hotpot. Heat the oven to 190C. Transfer the hotpot to an ovenproof dish then top with the sliced potatoes. Dot the top of the potatoes with a little butter and bake in the oven for around 20 – 30 minutes until the potatoes are tender and browning on top.

Cook our Lancashire Hotpot your own way

We’ve given you the basic, delicious Lancashire hotpot recipe, but you could take it in your own direction and add in flavours and ingredients to suit your own tastes. Try…

  • Adding a touch of spice and stirring through some curry paste to make a curried lamb stew.
  • Top with mashed potatoes like a Shepherd’s Pie – you could even top with a mix of mashed vegetables – try potatoes, sweet potatoes, carrots, swede and celeriac.
  • Use beef instead of lamb and cook in a rich ale gravy.

What to serve with Lancashire Hotpot

Well… traditionally it’s served with bread and butter, pickled red cabbage and pickled beetroot. But you could add a few side dishes like…

More tasty family dinner recipes to try

  • Lancashire Potato Hash this classic recipe for proper potato hash is super tasty and brilliant for feeding a family on a budget.
  • Epic Greek Lamb Stew – if you love lamb stew recipes then you’ll just love this – bursting with Greek flavours and delicious with a scattering of feta cheese and lemon zest.
  • Oven Baked Bolognese – baking bolognese sauce in the oven gives it a much nicer flavour and it’s perfect with pasta, mashed potatoes or even sloppy joes.
Yield: Serves 4

Easy Lancashire Hotpot Recipe

traditional lancashire hotpot recipe, easy lancashire hotpot recipe, how to make proper hotpot, easy family food from daisies and pie

Proper comfort food recipe - traditional Lancashire hotpot for family dinner

Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes

Ingredients

  • 1 tbs olive oil 
  • 350g diced lamb shoulder
  • 2 onions - chopped 
  • 2 carrots sliced 
  • 2 parsnips sliced 
  • 300ml beef stock 
  • 2 tsp Worcestershire sauce 
  • 1 tbs tomato puree
  • Sprig rosemary - leaves picked and finely chopped 
  • 1kg potatoes - finely sliced 
  • 50g butter 

Instructions

  1. Heat the slow cooker to low (8 hours cooking time) or high (4 hours cooking time)
  2. Gently brown the lamb in a splash of olive oil.
  3. Add the onions, carrots and parsnips. Pour over the beef stock, add the Worcestershire sauce, tomato puree and chopped rosemary. Season with salt and black pepper.
  4. Bring the pan to the boil, then transfer to the slow cooker and cook for either 8 hours on low or 4 hours on high.
  5. If the stew is a little watery just thicken with a little cornflour stirred into a drop of cold water.
  6. To turn the stew into proper hotpot. Heat the oven to 190C. Transfer the hotpot to an ovenproof dish then top with the sliced potatoes. Dot the top of the potatoes with a little butter and bake in the oven for around 20 - 30 minutes until the potatoes are tender and browning on top.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 546Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 365mgCarbohydrates: 70gFiber: 9gSugar: 9gProtein: 27g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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Lancashire hotpot in a white oven dish being spooned into bowls with pickled red cabbage. Text overlay "comfort food - lancashire hotpot"

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