Lancashire Hotpot | Gestational Diabetes UK
Lancashire Hotpot

Lancashire hotpot, packed with soft, succulent lamb pieces, carrots, and onion in a delicious gravy, topped with buttery potato slices, crisped to perfection. Cooked low and slow until the lamb melts in the mouth.

Lamb is an expensive meat these days, so this is a recipe that I use if I manage to get any lamb reduced to clear. You can also use frozen lamb to reduce the cost or swap the lamb for a different protein altogether.

Lancashire Hotpot

Lancashire Hotpot

Lancashire Hotpot | Gestational Diabetes UK
5 from 2 votes
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Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free
Keyword: casserole, hotpot, lamb, slow cooked, slow cooker, stew
Free or Subscription Recipe: Free Recipe
Free from: coconut, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 6 servings
Calories: 504kcal
Author: Jo Paterson


  • 800 grams lamb diced
  • 2 medium onions thinly sliced
  • 1 tbsp butter
  • 130 grams carrots chopped
  • 320 grams potatoes (2 x medium potatoes), peeled and thinly sliced
  • 450 ml chicken stock or lamb or vegetable stock
  • 2 tsp Worcester sauce
  • 2 bay leaves
  • 1 tsp rosemary
  • 1 tsp thyme
  • ½ tsp salt and ground black pepper
  • 1 tbsp butter melted for brushing on the potato slices


  • Add a dot of butter to a pan to melt, then add the diced lamb to fry until seared. Remove the lamb from the pan and set aside to rest
  • Add sliced onions & more butter to the pan the lamb was fried in, to soften and start to caramelise
  • If using an oven-proof pan, add the carrots. If not, decant the onions and carrots into an oven-proof pan or slow cooker, then add the seared lamb pieces
  • Pour over the stock
  • Add the Worcester sauce, herbs, salt & pepper

If oven cooking

  • Top the dish with thinly cut potato slices, brush with melted butter and season with salt & pepper
  • Add a lid, place in oven for 2 hours at 160°c (fan)
  • Remove and discard the bay leaves before serving. This Lancashire hotpot is delicious served with steamed green vegetables such as savoy cabbage and pickled beetroot

If slow cooking

  • Place the lid on the slow cooker and cook on slow for 6 hours or high for 4 hours
  • One hour before the end of cooking, add the thin slices of potato, brush lightly with some oil and season. Place a material tea towel over the slow cooker and replace the lid (this helps to absorb some moisture and slightly crisp the top)


Calories: 504kcal | Carbohydrates: 18g | Protein: 26g | Fat: 36g | of which saturates: 16g | Fibre: 2g | of which sugars: 4g