True Lancashire Hot Pot Recipe -
True Lancashire Hot Pot Recipe

True Lancashire Hot Pot

Recipe by  

"Warm and comforting dish my mum brought from England. Great for those lamb or roast beef leftovers (best with lamb though). Use leftover gravy, or buy prepared gravy at the store."

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.
  2. Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 1 1/2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.
  3. Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2007

This is a great recipe for leftover roast (beef or lamb). I pretty much followed the directions, except I didn't use any salt or pepper and didn't need it at all. Thanks for this recipe, I wind up with leftover roast that goes bad because it didn't get eaten....that won't be the case anymore.

Most Helpful Critical Review
Apr 30, 2006

This was okay -- had to use up the leftover lamb from Greek Easter. We also had some Greek sausage left, and I so I threw that in too. Would be good maybe with some peas mixed in with it. Good comfort food - will probably make again.


31 Ratings

Nov 28, 2005

Fantastic! I prepared a whole, roasted lamb for Thanksgiving dinner. I needed something to do with all the leftovers. I searched and came across this offering. My partner and I loved it! I added mushrooms and sliced carrots. This will definitely add to my recipe box.

Nov 09, 2005

An outstanding result from simple ingredients. Since we're watching glycemic indices, I used 2 cups cooked barley instead of the potatoes, and it was superb.

Jun 24, 2008

Loved this recipe! Have been looking for one using leftover lamb. Only made 2 slight adjustments. I sauteed the onions in the same pan as the one I cooked the bacon in (draining nearly all the fat). Also, after trimming and cubing the lamb, I put it in a saucepan with 2 cups of water and 3 beef boullion cubes and simmered for about 10 minutes to get some flavor, strained the meat and used that to make fresh gravy (tasty!). This one is a keeper!

Jan 03, 2004

I assembled this using leftover boiled potaoes & leftover pot roast. Results were tasty and hubby took a second helping! Very easy to assemble. Thanks for the recipe, Amanda.

Apr 11, 2007

This dish was quite good, but I think the bacon overpowered the flavor of the lamb. I was planning to leave the bacon out, but another reviewer said the "bacon made the meal". Oh Well.. despite that, I used leftover potatoes as other reviewers suggested and the meal was a hit. Thanks!

Dec 18, 2008

This was fantastic! The lamb I used was a bit tough (haven't had the best luck with the recipe I used to cook it in the first place, but gets unique flavor that I like) but this recipe turned the lamb to butter! It was amazing. I followed another reviewers advice and simmered the lamb in beef stock then used that to make the gravy. I made the mistake of thinking my bacon was too thick and so used half of it but my husband and I both wished it had more bacon. It was amazing. The potatoes had great flavor, the lamb was just as tender as could be, the onions provided a nice bit of flavor periodically, and the gravy was great (which is interesting coming from me, considering I generally hate gravy). We will make this often and enjoy it each time. Thank you for sharing!


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  • Calories
  • 550 kcal
  • 27%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 29 g
  • 45%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 723 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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