Lancashire Hot Pot
Waitrose and Partners

Lancashire hot pot

This simple regional classic takes minutes to prepare before the flavours develop over a long slow cook.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Marcus Wareing in episode 10, season 2 of Dish, the Waitrose podcast. 

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook2 hrs 45 mins
  • Total time3 hrs

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  • 1 tbsp olive oil
  • 750g diced lamb leg steak
  • 2 onions, sliced
  • 2 carrots, cut into chunky pieces
  • 500ml lamb stock
  • 1 tbsp Worcestershire sauce
  • 2 sprig/s fresh thyme
  • 750g potatoes, peeled and thinly sliced
  • 15g butter, optional


  1. Preheat the oven to 170ºC, gas mark 3. Heat the oil in a large casserole with a lid. Add the meat and fry over a high heat until browned on all sides (you may have to do this in batches). Remove with a slotted spoon and set aside.

  2. Add the onions and carrots to the pan and cook for 3-4 minutes, stirring occasionally. Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and season.

  3. Arrange the potatoes over the top and dot the butter (if using) over them. Season, then cover and transfer to the oven. Cook for 1½ hours, then remove the lid and cook for a further 1 hour. Serve with seasonal green vegetables.

And to drink...

Angela Hartnett recommends pairing this recipe with fresh, flavoursome Elephant in the Room Jumbo Chardonnay.


Typical values per serving when made using specific products in recipe


2,867kJ/ 684kcals



Saturated Fat












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