Wholesome & Hearty Lancashire Hotpot

Date: 23 Apr 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes 0


This well-renowned British recipe, Lancashire Hotpot is old-fashioned, hearty and wholesome comfort food.  Tender lamb chops, carrots and potatoes, slow cooked to perfection. The quantities below serves 2 to 3.


  • 4 large potatoes
  • 8  lamb chops
  • 1/4 cup GF All Purpose Flour
  • Salt and Freshly ground black pepper
  • Olive Oil
  • 40g Speck sliced into matchsticks
  • 2 large onions, sliced
  • 2 large carrots, peeled and thickly sliced
  • 2 large cloves garlic, sliced
  • Fresh Thyme Sprigs
  • Fresh Rosemary Sprigs
  • 2 bay leaves
  • 1 cup of GF Chicken or Beef Stock
  • 1/4 cup Red Wine
  • Dash of Worcestershire Sauce
  • Chopped Fresh Parsley


Preheat the oven to 150C.  Peel the potatoes and slice them into rounds about 3 mm thick. Set aside.  Put the GF flour in a freezer bag, add seasonings and throw in the lamb chops and toss to cover with the flour.  Brown in a large pan with 2 tablespoons of oil over medium-high heat, 6 to 8 minutes. Using a slotted spoon, transfer lamb to a plate.  Set aside.

Places some fresh Rosemary and fresh Thyme at the bottom of a casserole and top with the small slices of potatoes leaving the large nicer ones for the top. Set aside.

On medium heat, in the same pan, cook the bacon, onions and carrots, tossing to combine and coat.  Drizzle in a little more oil if needed, to keep onions from sticking or burning.  Sauté, stirring frequently, for 5 minutes or so, until onions are soft and just starting to brown. Add garlic slices stirring to combine, and sauté until just fragrant.  Turn off the heat.

Arrange the lamb chops evenly over the potatoes in the casserole and top with the carrots and onions.

Mix the stock with the wine adding a dash of Worcestershire Sauce and pour this over the lamb and vegetables. Basically, the liquid has to just cover them. Tuck some bayleaves and put a few fresh Thyme sprigs on top. Arrange the potato slices over the top.

Melt some butter in the microwave and brush this over the potatoes. Season with salt and freshly ground pepper.

Place the casserole in the oven, cover and cook for about an hour. Keep checking to ensure liquid has not cooked away. Add water or more stock if necessary.  Increase the heat to 200C and bake uncovered until the potato edges start browning.

Remove from the oven and leave to rest for a few minutes before serving.

To serve, spoon potato rounds onto one side of the plate, and then place lamb chops next to potatoes, along with some of the gravy.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Translate »