In collaboration withPGI Welsh Lamb.

This hearty and satisfying Lancashire hotpot is the perfect family meal. Prepare and leave to cook long and slow in your crockpot while you go about your day! I think this is the perfect meal for rainy weekends and one the whole family will enjoy.

What’s a Hotpot?

This traditional stew from Lancashire in the North West of England dates back hundreds of years and hasn’t lost any of its comfort food appeal! Lamb hotpot is usually made with only a handful of ingredients: lamb or mutton, onions and carrots cooked under a layer of sliced potatoes.

Once upon a time, lamb kidneys and even oysters (before they became trendy and expensive) were included in this humble stew. The hotpot cooked for several hours while workers toiled away ready to greet them after a hard day’s work!

The slow cooker is the obvious choice to make this stew in my opinion – allowing you to prep the ingredients in the morning and come home to the most comforting aroma in time for dinner.

Close up on Lancashire lamb hotpot with crisp potato topping

Lamb Hotpot Ingredients

The star ingredient in this recipe is, unquestionably, the lamb. I used PGI Welsh Lamb shoulder for the BEST tasting hotpot with meltingly tender meat that’s packed with flavour.

Welsh Lamb has been granted PGI (Protected Geographical Indication) status by the European Commission. This is in recognition that the lamb’s superior quality is derived by the unique landscape and traditional methods it is produced with.

It also makes sense to buy local – Welsh Lamb born and reared in Wales that can even be traced back to the farm on which they were raised.

I stuck to pretty much the traditional hotpot medley of root vegetables, onions, butter and flour with a little tomato paste, cranberry sauce, garlic and Worcerster sauce for added punch.

Floury potatoes such as Maris Piper are best for the topping, sliced fairly thin so that they cook through and become a bit crispy.

Lancashire Lamb hotpot ingredients in bowls on a white background

How to Make Slow Cooker Lamb Hotpot

↓ For the full ingredients and detailed method, jump to the recipe card.

Start by seasoning your lamb with a few turns of the salt and pepper mill then browning the meat, in batches, in a hot pan. This adds a lot of flavor to your stew but you can skip the browning stage if you are in a hurry.

Add butter to the hot pan and sautée the onions and leeks until softened but not colored. Stir in the flour and a little of the stock to make a gravy.
Stir in the the Worcestershire sauce, tomato paste, garlic and cranberry sauce. I know cranberry sauce is hardly traditional but it adds a lovely bit of sweetness!

Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.

Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.

layering sliced potatoes over lamb stew ingredients in crockpot

For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Serve and enjoy!

Oven Cooking Instructions

Preheat the oven to 170C/325F (fan). Season the lamb brown the lamb, in batches, over high heat. Set aside.
Add butter to the hot pan and sauté the onions and leeks until softened. Stir in the flour and a little of the stock to make a gravy then add the Worcester sauce, tomato paste, garlic and cranberry sauce.
Add the stock, return the lamb to the pan and and stir in the parsnips, carrots and bay leaves. Bring to a simmer, cover with a lid and cook in the oven for 30 minutes.
Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook for 60 minutes.
Take the lid off and brush the potatoes with a little butter. Turn up the heat to 200°C (400°F) and cook for 20-30 minutes or until the potatoes are browned.

Recipe Notes and Tips

Prep ahead: you can prepare the recipe in advance and add to your slow cooker without the final layer of potatoes. Cool and store in the fridge until you are ready to cook the hotpot, adding the potato layer on top before turning on the slow cooker.
For a richer gravy you can use some red wine or port as well as the lamb stock – just make sure the liquid in the recipe makes 2 cups (480ml).
I used a 3.5L slow cooker in the recipe video. You can use a slightly larger one if preferred (it won’t be as full) but you might need more potatoes for the topping.