Traditional Lancashire Hot Pot Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (106)

Traditional Lancashire Hot Pot Recipe

NUTRITION · PER SERVING145M COOK
CAL 24%·PRO 49%
CARBS 36G31% OF CAL
5G FIBER6G SUGAR26G OTHER
FAT 26G50% OF CAL
10G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A traditional British casserole of succulent lamb in rich meaty gravy, topped with layered potatoes that are tender within and crisp on top. Hearty comfort food.

mainbritishcasseroleporkgluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 tbsp butter
  • 1 tbsp oil ((I use avocado oil))
  • 500 g (1.1 lbs) lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks)
  • 2 brown onions (peeled and sliced thinly)
  • 1 heaped tbsp plain (all-purpose) flour (use gluten-free plain flour if required)
  • 480 ml (2 cups) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free)
  • 2 bay leaves
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp Worcestershire sauce ((use a gluten free version if required))
  • 3 medium-sized carrots (peeled and cut into chunks)
  • 680 g (1.5 lbs) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best))
  • 1 tbsp melted butter for brushing
  • 1/4 tsp dried thyme
PREP
10M
SODIUM
524MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.