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

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