Lancashire hotpot

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Sent in by Vikki

★ ★ ★ ★ ★★ 2 ratings Rate this recipe

A real family favourite...

Prep Time 30 mins
Cook Time 2 hrs 15 mins
Serves 4
Difficulty Level Easy

Preparation

Print this recipe

Total Time 2 hrs 45 mins
Preparation Time 30 mins
Cooking Time 2 hrs 15 mins

Ingredients
Method

Potatoes (roughly two per adult and one per child, peeled and thinly sliced)
3 carrots (peeled and cut into chunks)
1 onion, chopped
500g lamb (or beef, or lamb/beef stewing steak chopped into chunks)
570ml stock (or water)
1 tsp mustard (optional)
100g suet
200g plain flour
440g red cabbage (1 jar)

Preheat the oven to 180 °C/Gas mark 4
Oil a casserole dish and layer up the meat, onion, carrot and finish with a layer of sliced potato
If using the mustard, add this to the stock and pour over the potatoes so that the stock is visible near the top (if need be, top up with water)
Put in the oven for 60-90 minutes (or until the potatoes and carrots are almost cooked)
In the meantime make up a crust by mixing the suet with the flour and water as per the packet instructions
Once you have your dough, form this into a large roughly shaped disc
After about an hour, or when the potatoes and carrots are almost cooked, add the crust to the hotpot (it doesn't matter if it is sinking into the stock - this is what makes it lovely and squidgy underneath!) and return to the oven for a further 30-45 minutes
Serve with red cabbage on the side, or other pickles

Tips

This recipe is great for a cold winter's night. Make a big hotpot then freeze half of it for a quick and easy meal later on. It's also easy to cook in the slow cooker.

Variations

If you want to make a healthier hotpot without the crust, just end with your layer of potatoes, brush them with melted butter and bake in the oven for 1½-2 hours, or cook in the slow cooker for 8-10 hours on low

Reviews

★ ★ ★ ★ ★★ 2 ratings Rate this recipe

Guest

★ ★ ★ ★ ★ 5

Easy and quick to make. Not spicy - so the younger ones enjoy it as well. Very tasty and cooks well in the slow cooker. I can recommend it as a good, healthy meal that the whole family can enjoy..

on 20/10/15
Guest

★ ★ ★ ★ ★ 4

Bit tricky getting the potatoes to the right thickness but worth the effort

on 9/3/15
Guest

wow, this is wonderful, the lamb was succulent (i have only ever made it with chops before) the vegetables soaked up all the juice, really gorgeous, a big hit with my family

on 19/10/11
caroline M(269)

made this today without the crust i steamed the potatoes first for a bit so they were a little cooked & soft then let them cool and sliced them. i have 3 kids & hubby all loved it and want another tomorrow think i will do it again next week definatley and will be recommending to my friends

on 17/10/11
Guest

i made this yesterday in the slow cooker without the suet crust and omg its lovely! the only thing i did diff was to use leeks instead of onions. had it cooking for 9 hours and it was just right altho i did season with a little bit of pepper on every layer of potatoes and added a tiny bit of tarragon to the stock to give it a kick. everyone in our house loves it :)

on 9/10/11
Guest

can you put a crust in with the slow cooker and if yes, when do you add it? thanks.

on 5/10/11
siobhan t(9)

just made this was lovely, but spuds were still a little hard, think it needed an extra hour in the oven, unfortunetly 2 hungry boys would not wait. my 4 years old response was 'mummy thats not food' , however once he tried he loved it :)

on 10/11/09