Lancashire Hotpot

This simple Lancashire Hotpot recipe is slimming friendly and perfect if you’re following Weight Watchers or calorie counting.

Lancashire Hotpot | Slimming & Weight Watchers Friendly

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 đź‘Ť

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 veggies the better!)

Lancashire Hotpot | Slimming & Weight Watchers Friendly

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)

Lancashire Hotpot | Slimming & Weight Watchers Friendly

The recipe for this 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 calorie couting or following plans like Weight Watchers.

Do you need any special ingredients to make Lancashire Hotpot?

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Lancashire Hotpot | Slimming & Weight Watchers Friendly

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Lancashire Hotpot | Slimming & Weight Watchers Friendly

Votes: 22
Rating: 3.82
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 2.5 hours

Calories

WW

Carbs

568kcal 14

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon Gluten Free icon
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  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!

RECIPE NOTES

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.

IMPORTANT INFORMATION

Although pinchofnom.com 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 pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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