Lancashire Hotpot Recipe

Lancashire Hotpot Recipe

Lancashire Hotpot Recipe



100ml/3½fl oz vegetable oil

350g/12oz lamb, cut into bite-sized chunks

1 tbsp tomato purée

1 tsp beef stock granules, dissolved in 100ml/3½fl oz water

50g/1¾oz chopped onion

50g/1¾oz chopped carrots

50g/1¾oz chopped celery

Salt and pepper

1 tbsp chopped fresh mint

2 tsp cornflour, mixed with 3 tsp water (optional)

300g/10½oz potatoes, sliced

1 tbsp melted butter

2 tsp dried parsley, to garnish (optional)

100ml/3½fl oz gravy, to serve


Preparation method

  • Heat the oil in a heavy-bottomed pan. Add the lamb and cook until golden-brown and then stir in the tomato purée;
  • Add the stock and simmer for 2-3 hours, or until the lamb is tender;
  • Add the onion, carrots and celery and cook until the vegetables are soft;
  • Season to taste with salt and pepper. Add the mint and cook for 2-3 minutes. If necessary, thicken the sauce by adding the cornflour paste;
  • Preheat the oven to 180C/350F/Gas 4;
  • Transfer the stew to an ovenproof dish. Place the sliced potatoes on top and brush with melted butter;
  • Bake for 30 minutes or until the potato topping is golden-brown;
  • Sprinkle with dried parsley and serve with gravy.

Easy to make and heaven to eat!