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Header - Lancashire Hotpot

St. George’s Day lighter Lancashire hotpot

As English as it gets. This traditional dish will bring the smell, sight and taste of St George’s Day to the whole family in the healthiest way possible - but with all the taste.

What you'll need
  • 650g boned lamb shoulder, fat trimmed away
  • 4 teaspoons of plain flour
  • 1 tbsp rapeseed oil
  • 2 medium onions, halved lengthways and thinly sliced
  • 3 carrots (approx 350g total weight), halved lengthways, chunked
  • 220g swede, chunked
  • 4 thyme sprigs
  • 2 bay leaves
  • 210ml chicken stock made with ½ chicken stock cube
  • 2 teaspoons of Worcestershire sauce
  • 725g Maris Piper potato, thinly sliced

Heat the oven to 180C. Cut your lamb into chunks. Tip flour onto a plate, seasoning with some pepper and salt. Coat the lamb pieces in this flour and set aside.


Heat the oil in a large, deep pan. Throw in the thyme (leaving a little to garnish later), swede, onions and carrots. Season with a little pepper and cook on a medium-high heat for 6-8 minutes. Stir occasionally to avoid sticking at the bottom of the pan.


Once browning around the edges, add the stock. To avoid the stock reducing, remove the pan from the heat. Add the Worcestershire sauce.


Fill the bottom layer of a casserole dish by overlapping your thinly sliced potatoes. Place the lamb over the potatoes, and spoon half of the vegetable blend over the meat. Season a little, add the rest of the lamb and then throw the rest of the vegetables, herbs and liquid on top.


If you’re running out of room in your casserole dish, press down with the back of a spoon. Layer the potatoes on top - each overlapping as with the base - and season with pepper between each layer. Brush with oil as you layer, as well as making sure to coat the top with oil.


Cover the dish and bake for 10 minutes. After reduce the heat to 170C and bake for a further 2 hours. The potatoes should be nicely cooked and the lamb tender.


Remove the lid, and grill for a few minutes until the potatoes are crispy and golden. Let it settle for 10 minutes, and serve up with the remaining thyme.

There you have it - a St. George’s Day dinner fit for any true dragon slayer.

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