True Lancashire Hot Pot


80 people made this

About this recipe: Warm and comforting recipe from my mum. Great for those lamb or roast beef leftovers (best with lamb though). Use leftover gravy, or buy shop bought gravy.


Serves: 6 

  • 6 rashers bacon
  • 6 medium potatoes, thinly sliced
  • 1 large onion, sliced into rings
  • salt and pepper to taste
  • 500g diced cooked lamb meat
  • 500ml beef gravy

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown. Drain, dice and set aside. Place potatoes in a saucepan with one inch of water. Bring to the boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.
  2. Preheat the oven to 180 C / Gas mark 4. Cover the bottom of a 1.5L casserole with 1/5 of the gravy. Layer half of the meat over the gravy, then sprinkle half of the diced bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.
  3. Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.

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Reviews (2)


Absolutely brilliant! - 09 Oct 2009


Super easy to make. I used left over sliced roast beef and added some chorizo along with the bacon (my husband is addicted to chorizo) Result: I liked it but would have actually been OK without the chorizo. Next time I would also slice the potatoes for the top layer much thinner as they didn't really crisp up well even with 25 mins instead of 15. - 20 Mar 2014

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