Slow Cooker Lancashire Hotpot

Recipe tags

• Family Favourite
• Dinner
• Slow Cooker
• Slow Sundays
• Batch Cook

Ingredients

• 5 tbsp Olive Oil
• 900 g Stewing Lamb
• 2 items Onions
• 4 items Carrots
• 50 g Plain Flour
• 2 tsp Worcestershire Sauce
• 1 item Beef Stock Cubes
• 2 items Bay Leaves
• 2 sprigs Fresh Thyme
• 900 g Potatoes
• 1 pinch Salt
• 1 pinch Pepper

Method

1. Preparation: Cut the lamb into large, evenly sized chunks. Peel and chop the onions. Peel and slice the carrots. Peel the potatoes and cut into thin, even slices approximately 3 mm thick. Prepare 300 ml lamb stock. Preheat the slow cooker if required by its instructions.
2. Heat 3 tablespoons of the olive oil in a large frying pan over a medium-high heat. Brown the lamb in batches, then transfer to the slow cooker.
3. Add 1 tablespoon of olive oil to the frying pan. Add the onions and carrots and cook, stirring occasionally, until lightly golden.
4. Stir in the plain flour and cook for 2 minutes. Gradually stir in the stock, scraping up any browned bits from the bottom of the pan.
5. Transfer the vegetables and stock mixture to the slow cooker. Add the Worcestershire sauce, bay leaves, thyme sprigs and a little of the salt and black pepper. Stir everything together and level the filling.
6. Arrange the potato slices in overlapping layers over the filling. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining salt and black pepper.
7. Cover and cook on High for 4–5 hours, or until the lamb and potatoes are tender.
8. For a crisp topping, preheat the grill. If the slow cooker insert is explicitly suitable for use under a grill, remove the lid and grill for 5–8 minutes until the potatoes are golden. Otherwise, transfer the hotpot to a grill-safe ovenproof dish, keeping the potatoes on top, before grilling. Watch closely to prevent burning.
9. Remove the bay leaves and thyme stalks before serving.

Notes

• Tender lamb, carrots and onions in a rich gravy, topped with overlapping potatoes. This slow cooker Lancashire hotpot is a comforting dinner that needs little attention once assembled. Finish under the grill for a golden, crisp topping.

Tips

• Brown the lamb in small batches so it develops colour rather than steaming.
• Slice the potatoes evenly, approximately 3 mm thick, so they cook through together.
• Keep the lid on during cooking to retain heat. Check towards the end and allow longer if the lamb or potatoes are still firm.

Swaps and substitutes

• Stewing Lamb: Use diced beef suitable for slow cooking, such as chuck or braising steak. Cook until tender; it may need longer.
• Olive Oil: Use sunflower oil or lard in the same quantity.
• Fresh Thyme: Replace the 2 sprigs with ½ teaspoon dried thyme.
• Onions: Replace one onion with a sliced leek for a slightly sweeter flavour.
• Carrots: Replace some with sliced parsnips for a seasonal variation.

Equipment and cleaning

• Only put the slow cooker insert under the grill if the manufacturer explicitly allows it. Otherwise, use a grill-safe ovenproof dish.
• Stirring the stock into the frying pan helps lift the browned bits into the gravy and makes washing up easier.
• Let the slow cooker insert cool before soaking it in warm water to loosen any baked-on potato or gravy.

No-waste tips

• Use remaining thyme in roasted vegetables or another stew, or freeze it for later.