A Lighter & Leaner Good Ol’ Lancashire Hotpot

Prep Time:25 mins, Cook Time: 1 hr, 45 mins, Total Time: 2 hrs, 10 mins

January 30, 2015

Eat Your Veg | Lighter Lancashire Hotpot

Who doesn’t love a good ol’ Lancashire Hotpot eh? There’s something undeniably comforting about what’s essentially just a basic lamb stew with a layer of sliced tatters baked on the top. But warming, inviting, delicious and British simplicity at it’s very best it is. And always reminds me of my (brief) Corrie watching student days, those days when I somehow managed a quota of no less than five soaps. Five I tell you. How I found the time between all the, ahem, studying, boggles me. Especially considering it’s probably at least ten years since I’ve watched an entire episode of any soap.

Soaps aside and back to the hotpot, obviously I couldn’t just serve you up a classic Hotpot of the Betty variety. Naturally mine’s been given the Eat Your Veg makeover, a healthier, leaner and lower in fat version using lamb steaks, a heartier abundance of root veggies and a smattering of pearl barley to boot. But there’s nothing missing on the tasty stakes believe me, The Monsters were certainly testament to that, wolfing down a handsomely large bowlful with pleasing gusto. Parsnips and all, which they’re ordinarily repellent to. A right result.

If you’re fish adverse don’t be put off by the inclusion of a couple of tinned anchovy fillets in the recipe, they just had a subtle flavour boost, a strangely meaty flavour boost actually.  I tend to chuck them in most of my meaty stews and casseroles for an instantly bolder and more robust dish. But do omit if you really cannot cope with them. Anchovies, Marmite and Worcester Sauce are my secret flavour weapons, what do you use?

Eat Your Veg | Lighter & Leaner Hotpot

Eat Your Veg | Lighter & Leaner Lancashire Hotpot

The Good Stuff:

Lean Lamb, Onion, Carrots, Parsnips, Swede, Pearl Barley

Great For:

Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Lunches or Dinners, Sunday Lunch, Mid-Week Dinners, Weekend Slowies, Autumn, WInter, Spring, One Pot Wonder, Hiding Veggies


Do vary your veggies as to what you have in, roots, pumpkins or squash work brilliantly in hotpots.

Special Equipment:

A Le Creuset style lidded ovenproof casserole dish that can also go on the hob

A Lighter & Leaner Good Ol’ Lancashire Hotpot

Ingredients Prep Time:25 mins, Cook Time: 1 hr, 45 mins, Total Time: 2 hrs, 10 mins

600g lean lamb meat, I used trimmed lamb steaks, diced into 3 cm chunks
salt and freshly ground black pepper
1 tablespoon rapeseed or olive oil
1 large onion, diced
2 garlic cloves, finely chopped
2 carrots, peeled and thickly sliced
2 parsnips, peeled and diced in large chunks
1 small swede, peeled and diced in large chunks
2 tablespoons plain flour
800 hot lamb stock
75g pearl barley
2 bay leaves
1 heaped tablespoon chopped fresh rosemary (about 3 large sprigs)
1 dessertspoon Worcester sauce
2 tinned anchovy fillets, optional
600g large potatoes, scrubbed

1) Preheat your oven to 170ºc / 150ºc fan / Gas Mark 3.
2) Trim the lamb of all fat, dice into 3cm chunks and season with a little salt and plenty of black pepper.
3) Heat up the oil in a large casserole dish and sauté the lamb on a hot heat until browned on all sides. Using a slotted spoon remove from the pan and set aside.
4) Throw the onion and garlic and all the veggies into the same pan and sauté on a medium heat in the residual fat for 5 minutes, stirring regularly so the veggies do not catch and burn. Add the lamb back to the pot and cook for a further 2 minutes.
5) Sprinkle over the flour and stir through the veggies and lamb.
6) Tip in the hot stock, pearl barley, bay leaves, rosemary, Worcester sauce and anchovy fillets if using. Bring to a simmer stirring regularly.
7) Meanwhile slice the potatoes into rough 3mm slices, leaving the skins on for a little added fiber.
8) Take the lamb and veggies off the heat and arrange the potato slices over the top in an overlapping layer.
9) Place in the preheated oven with the lid on (use foil if you don’t have a tightly fitting lid) for 1 hour.
10) After an hour remove the lid and place back in the oven for a further 45 minutes until the potatoes are very tender and slightly browned.
For a golden brown finish dot the potatoes with a little butter for the remaining 45 minutes.
Serve piping hot with lots of lovely steamed green veggies on the side.

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7 thoughts on “A Lighter & Leaner Good Ol’ Lancashire Hotpot

  1. Janie

    Lou your photos are gorgeous, and that Hot Pot (do you know, I’ve never had hot pot – it makes me think of Coronation Street!) looks like a right comfort food treat 🙂
    Janie x


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