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Lancashire Hot Pot

A traditional regional dish, that can be adapted with the use of mutton, as well as lamb and also used as a pie filling. The flavours of this dish can also be further adapted with spices or tomatoes.

Prep Time: 30 mins
Cooking Time: 1 hours 45 mins
Serves: 10


  • 30g Butter or vegetable oil
  • 500g Stewing lamb (2-3cm dice)
  • 75g Onion, chopped (1cm)
  • 150g Carrots, peeled and sliced (5mm)
  • 10ml Worcestershire sauce
  • 250ml Bisto Chicken Bouillon (made as per instructions)
  • 15g Bisto Gravy Granules
  • 1 Bay leaf
  • 450g Potatoes, peeled and sliced


  1. Heat oven to 180°C.
  2. Heat a third of the butter or vegetable oil in a medium pan, brown the lamb and remove from the pan.
  3. In the same pan, fry the onions and carrots with another third of the butter or oil until golden brown.
  4. Pour over the Worcestershire sauce and bouillon, then bring to a simmer.
  5. Stir in the gravy granules, add the meat and bay leaves, turn off the heat and transfer to a suitable oven-proof dish.
  6. Arrange the sliced potatoes on top of the meat, then brush with the final third of butter or oil.
  7. Place in the oven for about 1½ hrs until the potatoes are cooked and finish under the grill until golden brown.