Slow Cooker Lancashire Hotpot
User Reviews
5
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Prep Time
5 mins
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Cook Time
4 hrs 5 mins
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Total Time
4 hrs 10 mins
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Servings
6
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Calories
158 kcal
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Course
Main Course
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Cuisine
International
Slow Cooker Lancashire Hotpot
Description
The Slow Cooker Lancashire Hotpot recipe uses diced lamb browned with onions and butter, combined with carrots, herbs, Worcestershire sauce, and lamb stock to create a rich, savory base. The potatoes are uniquely prepared by slicing and air-frying separately, which enhances their texture before placing them atop the hotpot for a crispy finish. A blended sauce made from canned tomatoes, lamb pieces, Worcestershire sauce, and cooking juices is added back to provide a creamy, well-seasoned gravy without flour or processed ingredients. The slow cooking melds the flavors and tenderizes the meat.
Serving this dish provides a comforting meal, pairing the tender lamb and vegetables with the crispy potato topping. It works well as a warming dinner during cooler days. The thick gravy brings moistness and depth, complementing the layered textures.
Notes suggest saving leftover lamb stock for other meals, as it is flavorful and costly. The gravy blending step is optional but creates a smoother sauce and better potato integration. This recipe offers a slight twist on traditional hotpot with an emphasis on homemade gravy and air-fried potatoes.
Ingredients
Kitchen Gadgets:
- Slow cooker
Slow Cooker Lancashire Hotpot Ingredients:
- 400 g lamb diced
- 300 g potato medium
- 200 ml lamb stock
- 1 canned tomatoes
- 1 Tbsp extra virgin olive oil
- 1 onion large
- 1 Tbsp butter
- 4 carrot large
- 1 Tbsp worcester sauce
- 1 Tsp mixed herbs
- salt
- black pepper
Instructions
- Dice and peel an onion. Load into the slow cooker with your butter and sauté on a medium heat.
- Add in diced lamb and brown the lamb on all sides. Season with salt and pepper.
- Add carrots, seasoning and lamb stock and mix well. Place the lid on the slow cooker and cook on high for 3 hours.
- When the slow cooker has about 30 minutes left, medium slice your potatoes and toss them in extra virgin olive and seasoning. Air fry for 15 minutes on 160c/320f, followed by 5 minutes at 200c/400f.
- When the slow cooker beeps, drain the liquid and put to one side. Load into a blender a can of tinned tomatoes, 5 chunks of lamb, Worcester sauce, a tablespoon of carrots, 5 slices of potatoes and ½ the juices from the lamb. Then blend until you have a creamy lamb gravy.
- Load back into the slow cooker with the lamb and remaining carrots and onions and stir.
- Add slices of potatoes over the lamb and cook for another hour before serving.
Notes
- Reserve leftover lamb stock for soups or stews to maximize flavor and reduce waste.
- The blended gravy step is optional but enhances creaminess and helps the potatoes meld with the dish better.
- If skipping the gravy blending, the recipe will be more traditional with distinct layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 164mg | 7% |
| Potassium | 369mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 6853IU | 137% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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