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True Lancashire Hot Pot

True Lancashire Hot Pot

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AMANDA FAIR

Warm and comforting dish my mum brought from England. Great for those lamb or roast beef leftovers (best with lamb though). Use leftover gravy, or buy prepared gravy at the store.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 1 1/2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.
  3. Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.
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Reviews

Moriah
20
3/5/2007

This is a great recipe for leftover roast (beef or lamb). I pretty much followed the directions, except I didn't use any salt or pepper and didn't need it at all. Thanks for this recipe, I wind up with leftover roast that goes bad because it didn't get eaten....that won't be the case anymore.

Clifford Randall Lyde
20
11/28/2005

Fantastic! I prepared a whole, roasted lamb for Thanksgiving dinner. I needed something to do with all the leftovers. I searched allrecipes.com and came across this offering. My partner and I loved it! I added mushrooms and sliced carrots. This will definitely add to my recipe box.

Carolyn
14
11/9/2005

An outstanding result from simple ingredients. Since we're watching glycemic indices, I used 2 cups cooked barley instead of the potatoes, and it was superb.