True Lancashire Hot Pot

True Lancashire Hot Pot

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"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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2 h 20 m servings 550 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 31 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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. Goo...

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 ...

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 ...

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.

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...

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.

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.. despit...

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 t...

very good for leftover roast lamb ,enjoyed it very much

Was looking for a recipe to used up some leftover lamb when I came across this particular recipe. Everyone in the family loved it right down to my picky eater. This was easy to prepare and made ...

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