Lancashire Hotpot with Red Cabbage Slaw

A hearty and traditional Lancashire Hotpot featuring tender lamb and sliced potatoes, served with a refreshing red cabbage slaw to balance the richness.

Prep Time

30 minutes

Total Time

3 hours

Calories

732

Level

Medium

Yields

4 servings

Cost

£3.21

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Lamb

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

750gLamb Neck Fillet(Cut into 2.5cm cubes)

£7.50

1kgLarge Potatoes(Peeled and thinly sliced)

£1.10

2Medium Onions(Roughly chopped)

£0.50

2Medium Carrots(Peeled and sliced)

£0.30

600mlBeef Stock(Can be made with stock cubes)

£1.20

2tbspWorcestershire Sauce

£0.15

2sprigsFresh Thyme(Or 1 tsp dried thyme)

£0.60

1Bay Leaf

£0.10

2tbspVegetable Oil

£0.05

To tasteSalt

To tasteBlack Pepper

0.5Red Cabbage(Small, finely shredded)

£0.60

0.3Red Onion(Finely sliced)

£0.15

1Apple(Granny Smith, cored and grated)

£0.30

3tbspMayonnaise

£0.20

1tbspApple Cider Vinegar

£0.05

0.5tspDijon Mustard

£0.05

1tspSugar(Optional)

Total Cost

£12.85

£3.21 per serving

The Method

1
Preheat the oven to 160°C (140°C fan/ Gas Mark 3).
2
Heat the oil in a large frying pan over medium-high heat. Brown the lamb in batches and set aside.
3
In the same pan, sauté the onions and carrots until softened, about 5-7 minutes.
4
Return the lamb to the pan. Add the beef stock, Worcestershire sauce, thyme, and bay leaf. Season with salt and pepper. Bring to a simmer.
5
Transfer the lamb mixture to the casserole dish. Arrange the sliced potatoes on top, slightly overlapping, creating a tiled effect. Season the potatoes with salt and pepper.
6
Pour any remaining stock over the potatoes, ensuring they are partially submerged. If needed, add a little more water or stock.
7
Cover the casserole dish with a lid or tightly with foil. Bake in the preheated oven for 2 hours.
8
Remove the lid or foil and increase the oven temperature to 200°C (180°C fan/ Gas Mark 6). Bake for a further 30 minutes, or until the potatoes are golden brown and crispy.
9
While the hotpot is baking, prepare the red cabbage slaw. In a large bowl, combine the shredded red cabbage, sliced red onion, and grated apple.
10
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, and sugar (if using).
11
Pour the dressing over the red cabbage mixture and toss to combine. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.
12
Let the hotpot rest for 10 minutes before serving. Serve hot with the chilled red cabbage slaw.

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My Notes

Nutrition Information

Nutrition per serving (625g)

732 kcal / 3063 kJ

Carbs

52g

20% of RDA

Fat

40g

57% of RDA

Protein

46g

92% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

16 g

18% of RDA

Sodium

510 mg

22% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra flavor, use lamb stock instead of beef stock.

You can add other vegetables to the hotpot, such as swede or leeks.

If the potatoes are browning too quickly, cover the dish with foil again for the last 15 minutes of cooking.

For a vegetarian version, replace the lamb with lentils or a mixture of root vegetables.

Ensure the potatoes are sliced thinly and evenly for even cooking.

Cooking Equipment

Large Oven-Safe Casserole Dish (approx. 3 liters)

Large Frying Pan

Chopping Board

Sharp Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, use lamb stock instead of beef stock.

You can add other vegetables to the hotpot, such as swede or leeks.

If the potatoes are browning too quickly, cover the dish with foil again for the last 15 minutes of cooking.

For a vegetarian version, replace the lamb with lentils or a mixture of root vegetables.

Ensure the potatoes are sliced thinly and evenly for even cooking.

Lancashire Hotpot with Red Cabbage Slaw

Ingredients

The Method