Lancashire hot-pot

    2 hours 20 minutes

    This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb neck fillet and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.

    1 person made this

    Serves: 4 

    • 500 g lean lamb neck fillet, trimmed of all excess fat, then sliced
    • 1 garlic clove, crushed
    • 2 tablespoons Worcestershire sauce
    • 1 onion, thinly sliced
    • 2 leeks, trimmed and thinly sliced
    • 3 carrots, peeled and sliced
    • 250 g button mushrooms, halved
    • 1 bay leaf
    • 1 small bunch of fresh thyme
    • 1 sprig of fresh rosemary
    • 500 g new potatoes, scrubbed and thickly sliced
    • 2 tablespoons tomato paste
    • 400 ml diluted salt-reduced or homemade beef or chicken stock, hot
    • 50 g cheddar cheese, crumbled (optional)

    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Preheat the oven to 180°C. Toss the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
    2. Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
    3. Make a bouquet garni by tying together the bay leaf, thyme and rosemary with kitchen string. Tuck it into the centre of the casserole. Top with a thick layer of overlapping potato slices.
    4. Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid and bake for 1½ hours or until the meat and potatoes are tender.
    5. Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 230°C and bake, uncovered, for a further 25–30 minutes until golden.



    You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.


    Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with parmesan cheese if you like.

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    I turned the temp down to 160 and cooked for a little longer. I also have a vegetarian in the family so I did a separate dish exactly the same but using chick peas instead of lamb - both dishes very yummy.  -  13 Sep 2013

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