Lancashire Hotpot

Cook time 1 ½ hours
Servings 2


40ml olive oil

1kg diced lamb

2 tbsp Lighthouse Bread & Pizza Flour

200g spec diced or bacon

300g onions, diced

200g carrots, diced

1 stalk of celery, diced

1 clove garlic, chopped

1 sprig of rosemary, leaves finely chopped

1x 410g of Ardmona tomato paste

1 bottle of red or dark ale (330ml or 375ml, depending on the brand)

2 tbsp Worcestershire sauce

500ml of water

½ a zest of lemon

4 Desiree potatoes, peeled and sliced into 1cm rounds

15g butter, melted

Salt and pepper

Lancashire Hotpot


Pre-heat oven to 160°C.

Dust the lamb with the plain flour and brown off in a heavy based, ovenproof pot with the olive oil.

Once the meat starts to brown, add the chopped bacon, onions, carrot and celery. Keep cooking on a medium-high heat for 5 minutes, stirring regularly. Add the garlic, rosemary and tomato paste. Pour in the ale, Worcestershire, water and the zest and bring to the boil for 10 minutes.

Drizzle the potatoes with butter, season with salt and pepper and arrange on top of the lamb, slightly overlapping. Cover with foil or a lid, and bake for 45 minutes. Remove the foil, and cook for another 45 minutes to allow the potatoes to turn golden brown then serve.