Syn Free Lancashire Hotpot | Slimming World

Sometimes the simplest of meals are the best. This Syn Free Lancashire Hotpot is one of those meals.

Syn Free Lancashire Hotpot | Slimming World

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Hotpot is a favourite of ours, especially now that the cold dark evenings are drawing in. It’s a perfect comfort food, especially with a pile of pickled beetroot, pickled red cabbage or pickled mixed veg (or all 3 if you like, the more speed the better!)


There are many variations out there. Some add carrots and celery, some don’t. The amount of liquid can vary too, some prefer it quite dry (like us) and some like a bit more moisture (if this is you then you can always add a bit more stock before cooking)

Syn Free Lancashire Hotpot | Slimming World

The recipe for this Syn Free Lancashire Hotpot is same one my mother made when we were young, and no doubt her mother before that. The only thing that’s changed since then is we now remove all the fat from the lamb before cooking. A necessity if you’re following the Slimming World Plan or counting those Weight Watchers Smart Points.

Looking for some more Comfort Food ideas?

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If you don’t have a good sized casserole dish you can pick one of these up on Amazon

Syn Free Lancashire Hotpot | Slimming World

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Syn Free Lancashire Hotpot | Slimming World

Votes: 20
Rating: 3.9
Rate this recipe!


Prep Time

Cooking Time

people 15 minutes 2.5 hours



Slimming World 

568kcal 14

Smart Points (Flex/Freestyle)



Per people Per people Per people
Suitable For Freezing icon Gluten Free icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Pre heat the oven to 170°C
  2. Peel and dice the onions and carrots, then place them in a decent sized casserole dish
  3. Add the diced lamb on top of the vegeatables
  4. Arrange the potato slices neatly on top. Try to make sure there are no gaps
  5. Pour the stock all over the potatoes. Then season with a little salt and pepper
  6. Cover with foil and cook in the oven for about an a hour and a half
  7. Test to see if the potatoes and lamb are cooked. If not leave it in (still covered with foil) for a bit longer
  8. Remove the foil, and cook for another 40 - 50 minutes or until the potato is crisp and golden
  9. Serve with some pickled beetroot, pickled red cabbage and some pickled mixed veg

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
    1. Hi Gillian
      Our understanding is that 5% lamb mince is not available in shops. The best you can do is ask your butcher to mince the leanest cut of lamb you can find. The recipe works best with the diced lamb as detailed in the recipe. Hope that helps 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!