Recipe: Lancashire Hotpot 2

Rating: 4.6 stars based on 741 reviews


  • 100ml/3½fl oz vegetable oil
  • 350g/12oz lamb, cut into bite-sized chunks
  • 1 tbsp tomato purée
  • 1 tsp beef stock granules, dissolved in 100ml/3½fl oz water
  • 50g/1¾oz chopped onion
  • 50g/1¾oz chopped carrots
  • 50g/1¾oz chopped celery
  • salt and pepper
  • 1 tbsp chopped fresh mint
  • 2 tsp cornflour, mixed with 3 tsp water (optional)
  • 300g/10½oz potatoes, sliced
  • 1 tbsp melted butter
  • 2 tsp dried parsley, to garnish (optional)
  • 100ml/3½fl oz gravy, to serve


  • Heat the oil in a heavy-bottomed pan. Add the lamb and cook until golden-brown and then stir in the tomato purée.
  • Add the stock and simmer for 2-3 hours, or until the lamb is tender.
  • Add the onion, carrots and celery and cook until the vegetables are soft.
  • Season to taste with salt and pepper. Add the mint and cook for 2-3 minutes. If necessary, thicken the sauce by adding the cornflour paste.
  • Preheat the oven to 180C/350F/Gas 4.
  • Transfer the stew to an ovenproof dish. Place the sliced potatoes on top and brush with melted butter. Bake for 30 minutes, or until the potato topping is golden-brown.
  • Sprinkle with dried parsley and serve with gravy.


This template modified by (c) Adrian Teakdesk.