Recipes, Tips

Lancashire Hot Pot

Prep: 20 mins     Cook: 2 hours    Serves 4   



  • 600g Quality Mark lamb shoulder, diced
  • 1/2 cup seasoned flour
  • 2 onions, halved lengthwise and cut into 1cm wedges
  • 1 carrot, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 cup beef stock, hot
  • 1 cup hot water
  • 1 bay leaf
  • 1 tsp fresh thyme
  • 3 agria potatoes, cut into 1cm slices
  • 2-3 cubes butter

Pickled red cabbage

  • 1 cup white wine vinegar
  • 1/4 cup white sugar
  • 1/2 tsp allspice
  • 1 tsp salt
  • 1/2 red cabbage, very finely sliced
  • 1 small handful of flat-leaf parsley, roughly chopped

To Make Lamb

  1. Preheat the oven to 170°C.
  2. Lightly grease a wide medium-sized casserole dish.
  3. Coat the diced lamb with the seasoned flour and place in the casserole dish as you go.
  4. Add the onions, carrot and parsnip and pour in the hot stock and water.
  5. Add the bay leaf and thyme leaves.
  6. Arrange the potato slices on top, in an overlapping pattern.
  7. Top with a few small pieces of butter.
  8. Cover with a tight-fitting lid and place in the oven.
  9. Cook for 1 1/2 hours, then remove the lid and cook for a further 30 minutes.
  10. Start Timer
  11. Remove the bay leaf before serving.

To Pickle Cabbage

  1. Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
  2. Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
  3. Start Timer
  4. Set aside to cool.
  5. Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
  6. Cover and place in the fridge for at least 4 hours, stirring occasionally.
  7. Start Timer
  8. Stir through the chopped parsley before serving the pickled red cabbage with the lamb.