This slow cooker Lancashire Hotpot by Clare Andrews from her “The Ultimate Slow Cooker” Cookbook is a must-try, easy, delicious, and simple to make using lamb, potatoes, carrots, onions, and lentils.

To make Lancashire Hotpot in your slow cooker or crockpot, start by layering carrots and onions, add lamb and seasonings, then top with sliced potatoes. Cook on low for about 6 hours until everything is tender and flavorful.

You will definitely want some crusty bread to soak up all the flavors on your plate, too; I guarantee you won’t want to let any go to waste.

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Slow Cooker Lancashire Hotpot Ingredients

• 5-6 white potatoes, peeled
• 3 carrots, finely chopped
• 1 large onion, finely chopped
• 500 ml vegetable stock
• 3 cloves of garlic, crushed
• 150 g chestnut mushrooms, sliced
• 60 g tomato purée
• 2 tbsp Worcestershire sauce (or Henderson’s Relish as an alternative)
• 1½ x 400g tins of lentils, including ½ a tin of the liquid
• 1 tsp onion granules
• 1 tsp garlic granules
• 1 tsp dried oregano
• A few sprigs of thyme, leaves picked
• Sea salt and freshly ground black pepper
• 300 g lamb, diced (for a traditional touch)

To serve:

• Steamed spring greens
• Crusty bread

How To Make Slow Cooker Lancashire Hotpot

1. Prepare the Potatoes: Thinly slice your potatoes using a food processor or mandoline for uniform thickness. Submerge them in a large bowl of cold water to prevent browning.
2. Start the Base: In your slow cooker, combine the chopped carrots and onion. Pour in the vegetable stock. Mix in the garlic, mushrooms, tomato purée, Worcestershire sauce, lentils with their liquid, onion granules, garlic granules, dried oregano, and thyme leaves. Season with salt and pepper to taste.
3. Add the Lamb: Nestle the diced lamb into the vegetable mixture, ensuring it’s submerged for even cooking.
4. Cook on Low: Cover and set your slow cooker to low. Cook this mixture for 3 hours to allow the flavors to meld and the lamb to become tender.
5. Layer the Potatoes: Drain the potatoes and pat them dry with a clean tea towel or paper towels. Carefully arrange them on top of the lamb and vegetable mixture in the slow cooker, overlapping them slightly to create a sealed layer.
6. Finish Cooking: Place a tea towel under the lid of the slow cooker to catch any condensation. Continue cooking on low for an additional 2-3 hours, or until the potatoes are tender and golden.
7. Serve and Enjoy: Ladle the hotpot into bowls and serve accompanied by steamed spring greens and slices of crusty bread for a hearty meal.

Can I use a different type of potato for the topping?

Yes, you can use different types of potatoes for the topping. While Yukon Golds are recommended for their ability to hold shape, Russet potatoes are a good alternative if you prefer a fluffier texture. Just ensure they are thinly sliced for even cooking.

Recipe Tips

• Enhance the Flavor: To make the Lancashire Hot Pot taste even better, cook the lamb in a pan until it’s brown before putting it in the slow cooker. This makes the meat taste richer.
• Choose the Right Potatoes: Use potatoes like Yukon Golds for the top layer. They keep their shape well when cooked for a long time. Make sure all the slices are the same thickness so they cook evenly.
• Keep an Eye on Liquid Levels: Check how much liquid is in the cooker halfway through cooking. If it looks too dry, add a little more vegetable stock to keep everything moist.
• Adjust Seasonings Before Serving: Taste your Lancashire Hot Pot before serving. If it needs more flavor, add a bit more salt or a splash of Worcestershire sauce.

Recipe Variations

• Go Meat-Free: To make a vegetarian version, skip the lamb and use more lentils or some chickpeas instead. It will still be filling and tasty.
• Add Root Vegetables: Put in other root vegetables like turnips or sweet potatoes. They soak up the flavors well and add a sweet touch.
• Spice It Up: If you like a little heat, add some red pepper flakes or chopped chili while cooking. It gives a nice kick to the dish.
• Try Different Herbs: Use different herbs like rosemary or sage to change the flavor a bit. Each herb adds its own special taste.

What To Serve With Lancashire Hotpot

Serve your Lancashire Hotpot with hearty and comforting sides like roasted Brussels sprouts, Green Tomato Chutney, and caramelized parsnips. Orange Glazed Carrots and sautéed kale also complement the rich flavors.

You can also pair it with pickled red cabbage or Beetroot Risotto to add a touch of brightness and contrast to the meal.

How To Store Leftover Lancashire Hotpot

In The Fridge:

To store leftover Lancashire Hot Pot in the fridge, let it cool to room temperature first to ensure safety. Transfer the cooled hotpot into airtight containers. It will stay fresh and tasty in the fridge for up to 3 days.

In The Freezer:

To freeze, portion the cooled hotpot into freezer-safe containers or bags, and it will keep well for up to 3 months. Label each container with the date to keep track of how long it’s been stored.

How To Reheat Leftover Lancashire Hot Pot

To reheat your leftover Lancashire Hot Pot, place it in a saucepan over medium heat. Stir occasionally, adding a little water or stock if it seems dry. Heat until it’s piping hot throughout, which should take about 10 minutes.

Alternatively, you can reheat it in the microwave, using a covered microwave-safe dish for about 3-4 minutes on high, stirring halfway through.

Check out More Slow Cooker Recipes:

• Bored of Lunch Slow Cooker Lamb Bhuna
• Bored of Lunch Slow Cooker Sloppy Joes
• Bored of Lunch Slow Cooker Tex Mex Chicken Pasta