Lancashire hotpot with parsley recipe

  • Serves 4
  • 20 mins to prepare and 1 hr 30 mins to cook
  • 760 calories / serving
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Heat the oven to 160°C.

Heat some oil in a casserole dish, brown the lamb and set aside the lamb to a plate. Sauté the onions and carrots in the pan with a little more oil. Sprinkle over the flour, cook for three minutes, add the worcestershire sauce, pour in the stock then bring to the boil.

Add the lamb and bay leaves, and then turn off the heat. Arrange the sliced potatoes over the meat, and then drizzle with a little more oil. Cover, then place in the oven and bake for 1½hrs until the potatoes are cooked.

Arrange on a plate with the lamb on top of the potatoes and spoon on the stock, vegetables and a sprinkle of chopped parsley.

Freezing and defrosting guidelines

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 25ml olive oil
  • 900g stewing lamb, cut into large chunks
  • 2 medium onions, chopped
  • 2 carrots, peeled and sliced
  • 25g plain flour
  • 2tsp Worcestershire sauce
  • 500ml lamb or chicken stock
  • handful of chopped parsley
  • 2 bay leaves
  • 900g potatoes, peeled and sliced
  • 500ml lamb or chicken stock
  • Energy 3175kj 760kcal 38%
  • Fat 36g 52%
  • Saturates 14g 70%
  • Sugars 10g 11%
  • Salt 2g 33%

of the reference intake
Carbohydrate 54.1g Protein 57.8g Fibre 7.3g


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