Slow Cooker Lancashire Hotpot2022-11-20
- Cuisine: British
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 3:00 h
- Ready In: 3:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3 g
Trans Fat0 g
Unsaturated Fat0 g
Slow cooker Lancashire hotpot. Prepare this Lancashire hotpot recipe for a warming winter’s meal, perfect for family gatherings and friends.
Slow Cookers are Great for Busy Folks!
Slow cookers are great for busy folks because they take care of dinner for you. You can put all the ingredients in the pot and then just let it do its thing.
The best slow cooker recipes are ones that you can make ahead of time and store in the fridge or freezer until you’re ready to eat them.
Easy crock pot recipes are ones that don’t require a lot of prep work and have minimal ingredients, so they’re easy to get on the table.
What is a Lancashire Hotpot?
A Lancashire Hotpot is a traditional English dish that is made with lamb, onions, potatoes, and gravy. It is slow-cooked in a casserole dish and served piping hot.
The Lancashire Hotpot was first mentioned in the 18th century by Hannah Glasse in her cookbook titled “The Art of Cookery”. The dish became popular among the working class due to its low cost and easy preparation.
How to Make Slow Cooker Lancashire Hotpot in 3 Easy Steps
Lancashire Hotpot is a traditional English dish that is typically cooked in an oven. But, if you are looking for a recipe that is quick and easy to make, then this slow cooker Lancashire Hotpot recipe might just be what you are looking for.
This dish is made with lamb, onion, and potatoes. It also includes tinned tomatoes, olive oil, Worcestershire sauce, salt, and pepper. The only other ingredients that you need to make this dish are a slow cooker and lamb broth.
This dish can be served with buttered bread or crusty bread.
Slow Cooker Lancashire Hotpot
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- 1 pound (480 g) diced lamb
- 10 oz (300 g) medium potatoes, peeled and sliced
- 3/4 cup (200 ml) lamb stock
- 1 can diced (tinned) tomatoes
- 1 tablespoons extra-virgin olive oil
- 1 large yellow onion, peeled and diced
- 1 tablespoon unsalted butter
- 4 large carrots, peeled and sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mixed herbs
- salt and black pepper, to taste
melt the butter in a large nonstick skillet over medium heat. Add onions and saute, stirring occasionally, until golden. Add lamb and brown on all sides, then season with salt and black pepper.
Remove cooked and seasoned lamb and onions from the skillet and transfer them to a slow cooker. Add carrots, seasoning, and lamb stock. Stir well.
Cover the pot and cook on a high-heat setting for 3 hours.
When your dish has about 30 minutes left, toss slice potatoes with extra-virgin olive oil, then season to taste with salt and black pepper. Air fry for 15 minutes at 320 F (160 C), followed by 5 minutes at 400 F (200 C).
Drain the liquid from the cooker and set aside. In a blender, combine tinned tomatoes, 5 cooked lamb chunks, Worcestershire sauce, 1 tablespoon of cooked carrots, 5 slices of fried potatoes, and 1/2 of cooking liquid. Blend until you have a creamy lamb gravy.
Return the gravy to the slow cooker and stir well. Place the remaining fried potatoes on top of the lamb. Cover the pot and cook for a further 1 hour.