Lancashire Hotpot

  • 15MINS
  • 2HR
  • 568KCAL

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

Easy Peasy Lancashire Hotpot pinchofnom.com
4

NutritionPer Serving

  • Calories568
  • Carbs43g
  • Protein61g
  • Fat21g
  • Saturates8g
  • Sugars7g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This Lancashire Hotpot is slimming friendly and the perfect warming, winter meal. It’s great if you’re counting calories or following a plan like Weight Watchers.

When the nights start to get longer and the weather gets colder, there’s nothing we love more than a hearty, comforting meal. This Lancashire Hotpot is one of our favourites and is perfect served with loads of vegetables.

This Lancashire Hotpot recipe has been passed down through generations and the only change we’ve made is that we now remove all of the fat from the lamb before cooking. We prefer ours quite dry, but if you like yours with more moisture, then just add a little bit more stock.

What diets is this Lancashire Hotpot suitable for?

This Lancashire Hotpot recipe is suitable for dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Stock cube

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Lancashire Hotpot recipe?

You need to count 14 Points per portion of this Lancashire Hotpot recipe if you’re on WW Green.
You need to count 14 Points per portion of this Lancashire Hotpot recipe if you’re on WW Blue.
You need to count 9 Points per portion of this Lancashire Hotpot recipe if you’re on WW Purple.

Do you need any special ingredients to make Lancashire Hotpot?

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You’ll need a good sized casserole dish to make this recipe and you can pick one of these up on Amazon.

How many calories are in this Lancashire Hotpot?

There are 568 calories per portion in this Lancashire Hotpot, which means it falls into our Special Occasion category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Lancashire Hotpot is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Pre heat the oven to 170°C.

Step 2

Peel and dice the onions and carrots, then place them in a decent sized casserole dish.

Step 3

Add the diced lamb on top of the vegetables.

Step 4

Arrange the potato slices neatly on top. Try to make sure there are no gaps.

Step 5

Pour the stock all over the potatoes then season with a little salt and pepper.

Step 6

Cover with foil and cook in the oven for about an a hour and a half.

Step 7

Test to see if the potatoes and lamb are cooked. If not leave it in (still covered with foil) for a bit longer.

Step 8

Remove the foil, and cook for another 40-50 minutes or until the potato is crisp and golden.

Step 9

Serve with some pickled beetroot, pickled red cabbage and some pickled mixed veg.

What could I serve with this Lancashire Hotpot?

This Lancashire Hotpot is best served with loads of vegetables. We love ours with pickled beetroot, pickled red cabbage and pickled mixed veg, but it also goes really well with the following;

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How do you know when this Lancashire Hotpot is cooked?

You’ll need to cook your Lancashire Hotpot covered with foil for around an hour and a half or until the lamb and potatoes are cooked.

Remove the foil and cook for another 40-50 minutes or until the potatoes are crisp and golden.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Storing

How long can you keep Lancashire Hotpot in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Lancashire Hotpot in the fridge for approximately 3 days or so.

Can I freeze this Lancashire Hotpot?

Yes you can! 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.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat Lancashire Hotpot?

From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.

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Lancashire Hotpot

This simple Lancashire Hotpot recipe is slimming friendly and perfect if you’re following Weight Watchers or calorie counting.
  • Prep Time
    15 MINS
  • Cook Time
    2 HR
  • KCals 568
  • Carbs 43G
WW Points
  • 14 Green
  • 14 Blue
  • 9 Purple

Ingredients

  • 800 g diced lamb all visible fat removed
  • 800 g potatoes peeled and sliced
  • 2 onions
  • 8 carrots
  • 400 ml stock made up with 1 lamb, chicken, veg or beef stock cube, and 400ml boiling water
  • sea salt
  • freshly ground black pepper

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

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 vegetables.
  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.

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2 comments

See what others have to say

MichelleSunday 19th November 2017

Could you use beef are another meat in stead of the lamb

Reply

Gillian TatumSunday 29th October 2017

Could you use 5.0 mince

Reply

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