Lancashire hotpot

Prep: 10 mins
Cook: 120 mins
Lancashire hotpot
Delicious slow-cooked lamb dish, topped with sliced potatoes and bake in the oven.

1 tbsp olive oil

20g butter

800g lamb chops

2 onions, sliced

2 carrots, peeled and sliced

4 sprigs fresh thyme

2 tbsp plain flour

2 dried bay leaves

700ml beef stock

1 tbsp worcestershire sauce

2 medium potatoes, peeled and thinly sliced

20g butter, melted

Preheat oven to 180°C/350°F/Gas 4.

Melt butter in a heavy bottomed casserole dish over a medium heat, cook the lamb chops in batches, turning until browned all over.

Transfer cooked lamb chops to a plate and set aside.

Add the onion, carrot and thyme to the saucepan and cook for 4 or 5 minutes until onion has softened. Add the flour and cook for a minute stirring constantly.

Stir in stock, worcestershire sauce and bay leaves.

Remove from the heat and return the lamb chops to the pan.

Arrange the potatoes in an overlapping pattern on top. Cover the casserole dish with tin foil and bake for 1 hour 30 minutes.

Remove from the oven, dot with melted butter and return to bake for a further 30 minutes or until potatoes are golden and lamb is tender.

Serve with some cooked peas.


Preparation Time
10 minutes

Cooking Time
120 minutes

Main ingredients
Dairy, Beef, Vegetables, Lamb

Recipe Type
Dinner, Easy Recipes, Family Dinners


Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.