Lancashire Hotpot Recipe

How to make a Lancashire Hotpot


  1. Preheat oven to 170°C (150°C fan-forced). Place a small amount of olive oil into a large, lidded, ovenproof casserole or pan (see tip below) over a medium-high heat.
  2. Trim and discard excess fat off the meat. Cut into large, bite-sized pieces. Brown the meat on all sides in a single layer. You will need to do this in several batches. Take the meat out and set aside.
  3. Add the onions, carrots and celery to the same pan and cook for a few minutes or until coloured. Add the browned meat back in, along with the garlic, flour, bay leaves and thyme (if using) and stir for one minute.
  4. Pour in the wine and stock and bring to a boil, scraping the bits of flour off the bottom of the pan. Cover with a tight-fitting lid, place on a flat baking tray, lined with aluminium foil and bake for 2 hours or until the meat is just tender.  
  5. While meat is cooking, slice the potatoes into 2mm slices and place in a bowl with water, so as not to brown.
  6. Remove meat from the oven (along with the flat baking tray) and take off the lid. Discard the bay leaf and thyme. Adjust seasoning if necessary. Turn oven up to 180°C (160°C fan-forced).  
    Arrange sliced potato in neat layers on top of the cooked beef. Brush generously with olive oil and season well. Sprinkle with fresh thyme (if using). Cover and place back in the oven on the flat baking tray for a further 25 minutes. Remove lid and cook for another 35 minutes or until potatoes are tender and crispy on top.
  7. Sprinkle with chopped parsley (if using) and serve with steamed green vegetables.


  • To save time, you can brown the meat in 2 pans at once.
  • The beef filling might bubble over the edges if using a pan on the smaller side. Cooking it on a covered, flat baking tray saves some mess.
  • You will need a large, ovenproof and lidded casserole/pan with a minimum capacity of 3.2 litres. A Crofton cast Iron French Pan is ideal.
  • If your casserole dish/pan can’t be used on a stovetop, simply prepare in a frying pan and add to the ovenproof casserole/pan before baking.

*Try using The Pond Merlot for cooking in this recipe.

Optional: Use a mandoline to slice the potatoes – it’s quicker and more consistent than slicing by hand.