This favourite needs no introduction other than to say a proper Lancashire Hotpot requires Lancashire Sauce…no other substitutes will do!



  • 20ml olive oil
  • 1kg potatoes, scrubbed and sliced
  • 400g lamb shoulder, diced and coated in plain flour
  • 2 medium onions, chopped
  • 2 carrots, peeled and sliced
  • 1 parsnip, peeled and sliced
  • 300ml stock, (lamb, beef or veg)
  • 1 tbsp tomato puree
  • 12 shakes Lancashire Sauce
  • 50g butter
  • 2 tsp chopped rosemary


  1. Set the slow cooker to low (or high if your wish to halve the cooking time)
  2. Brown the lambs in the hot oil
  3. Add the onions, carrots and parsnip and cook over a medium heat for 2 minutes whilst stirring
  4. Pour in the hot stock, tomato puree, 1 tsp rosemary and season well with salt and pepper
  5. Bring to the boil and then transfer to the slow cooker
  6. Shake in the Lancashire Sauce
  7. Leave to cook on a low heat for 8 hours or a high heat for 4 hours
  8. When nearly ready heat the oven to 190 degrees centigrade
  9. Transfer the hotpot to a casserole, top with the sliced potatoes, dot with butter and sprinkle over the other teaspoon of rosemary
  10. Bake in the oven for about 25mins or until the potatoes are tender and browning

Serve with crusty bread and pickled red cabbage!

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