Dinner

Lighter Lancashire Hotpot Recipe

Name: Lighter Lancashire Hotpot Recipe
Prep time: 25 min
Cook time: 2 h 20 min
Total time: 2 h 45 min
Cuisine: British
Ingredients: 650g boned lamb shoulder, excess fat trimmed; 4 tsp plain flour; Salt and pepper, to season; 2 medium onions, halved lengthways and thinly sliced; 3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks; 225g swede, cut into bite-sized chunks; 750g potatoes (such as Maris Piper or Desirée), very thinly sliced; 3 thyme sprigs, plus extra leaves to garnish; 2 bay leaves; 1½ tsp Worcestershire sauce; 200ml chicken stock, made with ½ chicken stock cube; 1 tbsp rapeseed oil (plus extra for brushing potatoes)

ByCleo Brixton November 20, 2025November 20, 2025

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Introduction

Lighter Lancashire hotpot is a comforting British classic made with tender lamb, hearty vegetables, and layers of crispy potatoes. This version trims excess fat and uses a flavorful cooking method to keep it rich but lighter. It’s perfect for a cozy family meal that warms you from the inside out.

A red round pot filled with a cooked dish, showing two main layers inside. The top layer is made of thinly sliced golden and browned potatoes arranged in overlapping rows, some edges crisp and darker, sprinkled with herbs. Underneath, chunks of cooked meat mixed with soft orange carrot pieces and bits of translucent cooked onion fill the bottom part, giving a hearty texture. A silver spoon rests inside the pot, scooping from the meat and vegetable layer. The pot sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

650g boned lamb shoulder, excess fat trimmed
4 tsp plain flour
1 tbsp rapeseed oil
2 medium onions, halved lengthways and thinly sliced
3 carrots (350g total weight), halved lengthways and cut into bite-sized chunks
225g swede, cut into bite-sized chunks
3 thyme sprigs, plus extra leaves to garnish
2 bay leaves
200ml chicken stock, made with ½ chicken stock cube
1½ tsp Worcestershire sauce
750g potatoes, such as Maris Piper or Desirée, very thinly sliced

Instructions

Step 1: Heat the oven to 190°C/170°C fan/gas mark 5. Cut the lamb into chunky 5-6 cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, then toss the lamb pieces in the flour to coat evenly. Set aside.
Step 2: Heat 2 tsp of the rapeseed oil in a large, deep frying or sauté pan. Add the onions, carrots, swede, thyme sprigs, and bay leaves. Season with pepper and cook on medium-high heat for 6-8 minutes, stirring occasionally, until the vegetables begin to caramelise and brown at the edges.
Step 3: Pour in the chicken stock; it should sizzle and bubble. Remove the pan from heat immediately to prevent stock reduction. Stir in the Worcestershire sauce.
Step 4: Layer the bottom of a 2-litre casserole dish (about 20 cm diameter and 10 cm deep) with a single overlapping layer of potato slices. Place half the lamb pieces over the potatoes, then spoon half of the vegetable mixture on top. Season with pepper.
Step 5: Add the remaining lamb on top, then spoon over the rest of the vegetables and herbs along with all the cooking liquid. Press down gently with the back of a spoon if needed to make space for the potatoes.
Step 6: Layer the remaining potatoes in 3 tightly overlapping layers over the top, seasoning each layer with pepper and brushing each with oil. Save a little oil to brush on the final potato layer.
Step 7: Cover the casserole with a tight-fitting lid and bake for 10 minutes at 190°C/170°C fan/gas 5.
Step 8: Reduce the oven temperature to 160°C/140°C fan/gas mark 3 and cook for a further 2 hours, until the lamb is tender and the potatoes are cooked through.
Step 9: Remove the lid and place the hotpot under the grill for 8-10 minutes until the top potatoes are golden and crisp around the edges.
Step 10: Let the hotpot rest for 5-10 minutes before serving. Garnish with fresh thyme leaves and enjoy.

Tips & Variations

If your casserole dish is very full once layered, cover the top layer of oiled potato slices with a piece of baking parchment to prevent the potatoes from sticking to the lid during cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 160°C (140°C fan) until heated through, then optionally grill again briefly for crispiness on top. Freezing is not recommended as the potatoes may change texture.

How to Serve

A red round pot filled with a layered dish, showing two main layers: the bottom layer consists of chunks of cooked meat with light brown sauce and soft pieces of orange carrot, the top layer is made of thinly sliced golden brown potatoes with a crispy, browned surface and a slightly oily texture, sprinkled with small green herb leaves. A silver spoon is scooping some of the meat and carrot mixture from the pot. The pot is set on a folded light-colored fabric over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of lamb?

Yes, beef chuck or stewing beef can be used as a substitute, though cooking times may vary slightly to ensure tenderness.

What type of potatoes work best for this recipe?

Potatoes like Maris Piper or Desirée are ideal because they hold their shape and crisp nicely. Avoid waxy varieties that may become mushy.

Cleo Brixton