lighter lancashire hotpot 

I do love Sundays. Nothing better than a little lie-in with a lovely brekkie, followed by a walk in the peaks and a onepot comforting dinner to come home to. 

Not feeling it today though as I’m suffering with unwanted leg pain (whether I’m heading towards a relapse or the teeny bit of dancing I did last night caused it, I’m not sure :/ ) so our usual few mile walk went out the window. I was, however, persuaded to go for a little stroll on the Monsal Trail to get some fresh air and a coffee, in the hope I could walk the pain away! 

Whilst we were out I had this dish slowly cooking in the oven. It doesn’t take long to throw together and is a nod to our Northern roots! 

I’ve cleaned it up a bit by not using butter and adding plenty of tasty veg, including butternut squash, which whilst not being very traditional, just melts into the gravy and lifts the dish to another level! The perfect January comfort food served with some nice greens or pickled red cabbage! Enjoy, Mrs H x

Serves 4, smartpoints 7

600 g lean diced leg/shoulder lamb

600 ml lamb stock

2 onions, sliced 

Half butternut squash, cubed

4 carrots, sliced thickly

2 large potatoes, peeled and finely sliced

1 Tbsp of Worcestershire sauce or HP sauce

Sprig or sprinkle of thyme

2 bay leaves

Couple of sage leaves, chopped or sprinkle of dried

2 tbsp flour



Heat oven to 160oC/150oC fan oven. 
Spray a hob proof casserole dish. Gently fry the onion, carrot, butternut squash, bay, thyme and sage for 10 mins until they start to caramelise. 

Season the flour and toss the lamb in the seasoned flour. 

Add 500 ml of stock and the Worcestershire sauce to the veggies, then add the coated lamb. Stir and bring to the boil. Once brought to the boil, remove from heat, pop the lid on and place in oven for 2 hours. 

After 2 hours remove from oven, add more stock if it looks a bit dry. All the veggies absorb that lovely stock! Top with the sliced potatoes and give the potatoes a spray of oil. Season, pop the lid back on and return to the oven for 30 mins. After 30 mins remove the lid, spray the potatoes with a little oil and turn the oven up to 190oC/180oC and bake uncovered for a further 30 minutes until the potatoes are cooked and crispy. 

Serve with lashings of greens or some pickled red cabbage if you like.  


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