Lancashire hotpot

    9 hours 25 min

    Great slow cooker meal for a family on a budget. Easy to prep in the morning and ready when you come home from work.


    Merseyside, England, UK
    7 people made this

    Serves: 6 

    • salt and pepper, to taste
    • 1 handful plain flour
    • 300g diced beef or lamb
    • 400g carrots, peeled and sliced
    • 300g pepper, diced
    • 3 large onions, diced
    • 200g pumpkin, cut into small chunks (optional)
    • 4 cloves garlic
    • 600g potatoes, peeled and sliced thinly
    • 3 beef stock cubes
    • 1L boiling water
    • 1 teaspoon Worcestershire sauce

    Prep:25min  ›  Cook:9hr  ›  Ready in:9hr25min 

    1. Preheat the slow cooker to Low.
    2. Season the flour then toss in the beef to coat. Place in the base of the slow cooker. Add the vegetables in layers, ending with the sliced potato on top.
    3. Combine the stock cubes with the boiling water, seasoning and Worcestershire sauce and stir until the cubes have dissolved. Pour into the slow cooker, taking care not to shift the layers.
    4. Cook in the slow cooker for 5 to 9 hours; the hotpot is ready when the vegetables are soft and the meat is tender. The longer you leave it in the cooker the more tender the meat will become. Serve.


    You can add almost any veg to this, and it's great with any meat. For vegetarians/vegans, simply use vegetable stock and a meat substitute..or even just the veg by itself.

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