When the weather cools down, this Slow Cooker Lancashire Hotpot is the ultimate comfort food. The tender lamb melts in your mouth, and the potatoes become soft and crispy, soaking up all the rich flavors from the broth. The thyme and Worcestershire sauce give it just the right savory edge.

I like to make this on a busy day and let the slow cooker handle the hard part. It’s so easy to throw together, and it makes a hearty meal for the whole family. Plus, the leftovers are perfect for lunch the next day!

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Recipe Ingredients

• 5 tbsp of lard or olive oil
• 900g (2 lb) stewing lamb, cut into large chunks
• 2 medium onions, chopped
• 4 carrots, sliced
• 50g (2 oz) plain flour
• 2 tsp Worcestershire sauce
• 300ml (½ pint) lamb or chicken stock
• 2 bay leaves
• 2 sprigs of thyme
• 900g (2 lb) potatoes, peeled and sliced

How To Make Slow Cooker Easy Lancashire Hotpot

1. Heat Your Slow Cooker: Start by preheating the slow cooker if necessary. In a large frying pan, heat 3 tablespoons of lard or oil until hot, then brown the lamb in batches for a rich flavor.
2. Cook the Vegetables: Add another tablespoon of lard or oil to the pan. Fry the onions and carrots until golden, which should take about 5 minutes. Stir in the flour, and cook for an additional 2 minutes to remove any raw taste.
3. Transfer to the Slow Cooker: Transfer the browned lamb and the onion mixture to the slow cooker. Add Worcestershire sauce, stock, bay leaves, thyme sprigs, and a pinch of salt and pepper, then stir everything well.
4. Layer the Potatoes: Smooth the meat mixture evenly in the slow cooker pot. Arrange the sliced potatoes on top of the meat in an even layer, pressing down gently.
5. Add Final Touches: Dot the top layer of potatoes with the remaining lard or drizzle with the remaining oil. Sprinkle with a little more salt and pepper for added flavor.
6. Cook and Crisp: Cover and cook on High for 4–5 hours until the lamb is tender and the potatoes are soft. If you’d like, place the pot under the grill for 5–8 minutes to brown and crisp up the potato layer.

Recipe Tips

• For a richer flavor, you can use beef instead of lamb. Beef stewing cuts like chuck or brisket will give a hearty, tender texture and a slightly different, but equally delicious, flavor profile.
• Add some chopped garlic and celery to the dish to deepen the savory aroma and flavor. Garlic will enhance the overall richness, while celery adds a subtle, aromatic sweetness.
• You can swap regular potatoes for sweet potatoes to give the dish a slightly sweet contrast. Just be sure to slice them evenly to ensure they cook at the same rate as the rest of the ingredients.
• To make the dish a little lighter, consider using olive oil instead of lard. It’s a healthier fat option that still adds richness without overpowering the flavors of the lamb and vegetables.

Recipe FAQs and Variations

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• Easy Slow Cooker Lamb Shank Rogan Josh
• Slow Cooker Lamb Shank Soup