Lancashire Hot Pot

Lancashire Hot Pot

24 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
HEATHER.WRAY
Recipe by  HEATHER.WRAY

“Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
  4. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

Share It

Reviews (24)

Rate This Recipe
JOHNMONIHAN
30

JOHNMONIHAN

Made receipe as directed. Lamb was very, very flavorful (but I love lamb). My wife, who's not a lamb fan, enjoyed it but didn't think it was the best lamb she's ever had. Potatoes were very dry on top, and completely mushy under the lamb. Top cover potatoes weren't covered by the broth, and I didn't add any so they dried out. I think they were supposed to be covered. Lamb was better the next day after sitting overnight in the fridge. Recommended changes: Add a tablespoon of sage. Add some carrots. Completely drain the lamb and onions of all the oil. Add more salt on the potatoes. Maybe add mushrooms for those who like them.

Sarah2006
23

Sarah2006

Simple and delicious. How strange that an English woman should find such a good Lancashire Hot Pot recipe on a US website. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes.

Jackie
18

Jackie

Delicious! I had leftover lamb from Easter, already cooked, so I skipped step 1, pre-cooked the potatoes in the microwave, didn't pre-cook the chopped onions, layered the casserole as directed, used beef broth rather than chicken, added frozen peas in the layer with the meat and onions, and covered the casserole dish. Baked for just under an hour and YUM! Hubby loved it, too!

More Reviews

Similar Recipes

Tater Tot Hot Dish II
(121)

Tater Tot Hot Dish II

Hot Dog a la Potato
(80)

Hot Dog a la Potato

Portobello Pot Pie
(44)

Portobello Pot Pie

Shearers' Mince and Potato Hot Pot
(45)

Shearers' Mince and Potato Hot Pot

Tater Tot Hot Dish I
(33)

Tater Tot Hot Dish I

Pot Roast for Many
(29)

Pot Roast for Many

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 365 cal
  • 18%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 17.1 g
  • 34%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Curried Mushroom Hot Pot

>

next recipe:

Lulu's Tomato Hot Pot