Foodista: Lancashire Hotpot


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I recently tried Jamie Oliver’s Lancashire Hotpot recipe and it was so delicious that I wanted to share it with all of you foodistas!

Lancashire Hotpot is a traditional British dish that was originally developed as a means of cheaply refueling miners, millworkers and families in the northwest of England during the Industrial Revolution.

Today, this is a pub classic that’s perfect to serve on a cold winter night… not that we have many of those in LA, but I like to take advantage when we do!

The lamb in this recipe can also be substituted for beef, depending on your preference. So without further ado, here is Jamie Oliver’s Lancashire Hotpot recipe:

Lancashire Hotpot

2 tbsp olive oil
500 ml hot lamb stock (16.9 oz or 2.1 cups)
3 tbsp flour
White pepper
800g lamb, diced (27 oz or 3.4 cups; can substitute beef)
2 carrots, sliced
2 onions, sliced
1 small swede, cut into chunks (can substitute turnip)
1 bay leaf
½ small bunch of thyme, leaves picked
Worcestershire sauce
1 tbsp unsalted butter
450 g white potatoes, cut lengthways into 5mm slices (2 cups)


  1. Preheat oven to 350°F.
  2. Put the oil in a large pan over a medium-high heat.
  3. Meanwhile, gently warm the stock in a small saucepan.
  4. Put the flour in a large bowl and season with a little bit of sea salt and a generous amount of white pepper.
  5. Toss the diced lamb or mutton in the seasoned flour till evenly coated; reserve the excess flour for later.
  6. Brown the meat in a large heated pan for 2-3 minutes, in batches if necessary, then remove to a plate and set aside.
  7. Reduce the heat slightly and add the onion, carrot, swede, bay leaf, and half the thyme leaves.
  8. Cook for 5-10 minutes or until the vegetables start to brown.
  9. Add the reserved flour and stir well.
  10. Stir in the hot stock and a few good splashes of Worcestershire sauce.
  11. Bring to boil, then turn off the heat and add the meat.
  12. Transfer the stew to a shallow casserole dish, about 30cm x 22cm (16in x 12in).
  13. Melt the butter in a small saucepan.
  14. Arrange the potato slices over the stew in one layer, but slightly overlapping.
  15. Brush the top with a little butter and sprinkle with some salt, pepper and a scattering of the remaining thyme.
  16. Cover with a lid or foil and cook in the oven for 1.5 hours or until the potatoes are cooked through.
  17. Remove the lid for the last 30 minutes of cooking and brush with a little more butter, so the top browns nicely.
  18. Serve with steamed greens and a beer.

Takes some time, but easy enough, right? What’s your favorite cold weather recipe? Let me know in the comments below!

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  • Christine Bouchard

    Rachel Ray’s Turkey Stoup. Great for leftover turkey of chicken.

  • Cia Mansfield

    Yum! That looks good, Tori! I’m not a fan of lamb, buy my hubby is…will have to try it. And….my fav cold weather food is, of course, chicken and sausage gumbo!! Living in south Louisiana, gumbo is always my go-to cold weather food…

  • Jeanne Tutt

    ohhh yummy!

  • lainey miller

    This looks delicious and I like that there is very little butter and oil. I have lost 30 pounds recently and have been cooking in a healthy fashion for my whole family. My new go to breakfast is FitFlax (, 4 strawberries, and 0% yogurt. FitFlax is a low cal/low carb flax and chia blend that is delicious, tastes nutty and is loaded with fiber, Omega 3’s and antioxidants. This breakfast is filling and gives me energy to run after my 3 kids and work! I am always looking for great recipes and low calorie treats. I am going to try making this dish with chicken to save calories

  • Destiny West

    sounds yummy will have to try with this cold washington weather..

  • Suzanne Brown

    Think my man would lOVE this especially if I told him the back story. Food with history what could be better!

  • Tara-Lee Bush

    Yum this looks and sounds amazing Tori! Thanks for the recipe, haven’t had a chance to pick up a copy of the book yet!

  • Lisa R.

    That is a total weekend meal. But can’t wait to try it. thnx for the recipe.

    We love chili and beef stew on cold winter nights in my house.

  • Lemon Meringue

    Looks delish and I loooove JO. Nice idea for this weekend (because we do have the cold here, to keep out!) Our favourite coldweather recipes: Nigella Lawsons Chocolate chili con carne served with cornbread. Or, even better, my stepdad’s original Dutch peasoup (which my mum always keeps in the freezer), which is more like a stew with an incredible amount of fatty porkmeat and smoked sausage, served with dark rye bread, unsalted butter and bacon. This probably sounds horrible and the pounds will pile on while reading this, but like the Lancashire Hotpot, this used to be poor-people food, to keep warm in the winter (by eating it and by creating some extra bodyfat) to continue working during a long, cold winterday. And it is sooooo good! They say it’s best made at least one day ahead and then it gets so starchy, that a wooden spoon will stand straight up when put in the middle of the pan. OMG, I am getting really hungry right now!

  • Salome Honeycutt

    Can’t wait to make this!

  • JenK

    There is a cute short movie with Wallace & Gromit where Wallace yells out “Think about Lancashire Hotpot!” – so cute…and what a yummy dish! :)