A leftover lamb Lancashire hot pot is a wonderful meat and potatoes dish that is perfect for using leftover roast lamb. This one-pot comfort meal features lamb, potatoes, and veggies that are braised in the oven with a savory gravy until tender- it's as tasty as it sounds.
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Originating in the 19th century in (you guessed it) Lancashire, England, the Lancashire hotpot was a cost-effective way to serve groups of cotton workers after a long shift. Anything that's been around for hundreds of years has to be delicious, right?!
Even though this classic dish was once made with mutton it is now predominately made with lamb meat. It's still a wonderful way to serve up a warm, comforting meal to a crowd, and an even better way to use up leftover lamb.
🥘 Ingredients
Since you already have leftover lamb, the remaining ingredients are pretty simple. If making lamb stock isn't up your alley, chicken broth will be just as tasty.
- 1 tablespoon Olive Oil - Extra virgin (EVOO) olive oil is best.
- 1 cup Yellow Onion - About 1 medium onion, diced.
- 1 cup Carrots - About 3 average-sized carrots, sliced.
- 1 pound Roast Lamb - Use up your lamb leftovers and dice them into bite-sized pieces.
- 1 ½ tablespoons All-Purpose Flour - For thickening the gravy.
- 1 tablespoon Worcestershire Sauce - A Worcestershire substitute may work in a pinch.
- ½ tsp each, Salt & Pepper - More or less to taste.
- 2 cups Lamb Stock - You can use leftover bones to make a lamb stock or swap it for chicken broth!
- 2 Bay Leaves - Just be sure to remove them before serving!
- 1 pound Russet Potatoes - 3-3½ cups thinly sliced. Yukon gold potatoes would also work wonderfully.
- 1 tablespoon Butter - Melted and then brushed over the top of the layered potato slices.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Leftover Lamb Lancashire Hot Pot
For this recipe you should get out a Dutch oven with a lid, a skillet, a wooden spoon or something similar to stir with, and a basting brush if you have one.
- Prep. Preheat your oven to 325°F (170°C) and heat 1 tablespoon of olive oil in a Dutch Oven over medium-high heat.
- Saute. Once the oil is shimmering hot, add 1 cup of yellow onion and 1 cup of sliced carrots. Saute until onions are fragrant and carrots become somewhat tender, or 3-4 minutes. Stir in 1 pound of leftover roast lamb and 1½ tablespoons of all-purpose flour.
- Simmer. Continue to stir for 1 minute, then add in 1 tablespoon of Worcestershire sauce, ½ a teaspoon of both salt & pepper, 2 cups of stock or broth, and 2 bay leaves. Bring to a simmer then remove the Dutch oven from heat.
- Add potatoes. Top the gravy with 1 pound of thinly sliced potatoes, layering them if necessary. Use a basting brush to brush 1 tablespoon of melted butter across the top.
- Bake. Cover your dish with the lid and bake at 325°F (170°C) for 1 hour. Remove from the oven when done and allow the hotpot to cool for 5 minutes. Remove bay leaves when serving.
This hotpot is amazing because it's an entire meal in one dish. Sometimes I serve up some rustic or French bread to sop up any extra gravy. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Prepare carrots to your preference. Wash and/or peel them if you desire, but it's not mandatory.
- Peeling potatoes is up to you. I used baby potatoes with soft skin, so I did not peel them. If you prefer them skinless or are using potatoes with tougher skin, you can peel them.
- Storing. This Leftover lamb Lancashire hot pot can be kept in an airtight container in the fridge for 1-2 days max. If your leftover lamb has already been refrigerated for a few days, it's best to eat it right away.
- Freezing. To freeze this hot pot, prepare it up to the point you should bake it (step 5). Then cover it tightly, and freeze for up to 2 months. Defrost it in the fridge overnight before reheating.
- Reheating. If frozen before baking, start at step 5 and add 10-15 minutes to the total cook time (due to the dish being cold). When reheating fully cooked leftovers, place them in the oven covered and bake at 325°F (170°C) for 20 minutes. Then increase the heat to 400°F (205°C), remove the cover or lid, and bake for 30 more minutes until the potatoes are crisp and the dish is piping hot throughout.
- Leftovers should not be reheated more than once to prevent food-borne illnesses.
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🍽️ More Great Leftover Recipes!
- Leftover Lamb Gyros
- Leftover Turkey Stroganoff
- Cheesy Leftover Ham Pasta
- Leftover Prime Rib Tacos
- Ham and Pea Pasta
- Leftover Turkey Enchiladas
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📖 Recipe Card
Lancashire Hot Pot (Using Leftover Lamb )
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 cup yellow onion (diced)
- 1 cup carrots (sliced)
- 1 lb roast lamb (lamb leftovers, diced into bite size pieces)
- 1 ½ tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- ½ teaspoon each, salt & pepper (to taste)
- 2 cups lamb stock (or chicken broth)
- 2 bay leaves
- 1 lb russet potatoes (or Yukon Gold potatoes, thinly sliced)
- 1 tablespoon butter (melted, for brushing over the top)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 325°F (170°C) and heat the olive oil in a Dutch Oven over medium-high heat.
- Once the oil begins to shimmer add the onion and carrot then saute for 3-4 minutes, until the onion is fragrant and the carrots are beginning to become tender. Stir in the diced leftover lamb and all-purpose flour.
- Continue stirring the ingredients for about 1 minute, then add Worcestershire sauce, salt, pepper, stock or both, and bay leaves. Bring to a simmer, then remove from heat.
- Top the gravy with sliced potatoes, arranging them from the outer edge inward to the center of your Dutch oven. Layer as needed, then brush the potatoes with melted butter.
- Cover your dish with the lid and bake at 325°F (170°C) for 1 hour. Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.
Notes
- Each 1 cup of sliced carrots is roughly 3 medium carrots. Wash and/or peel depending on your preferences.
- For every 1 pound of russet potatoes, you will have approximately 3-3 ½ cups worth of diced or sliced potatoes. Whether or not you peel them is a personal preference, I did not for this recipe.
- Storing: This Leftover lamb Lancashire hot pot can be kept in an airtight container in the fridge for 1-2 days max. If your leftover lamb has already been refrigerated for a few days, it's best to eat it right away.
- Freezing: To freeze this hot pot, prepare it up to the point you should bake it (step 5). Then cover it tightly, and freeze for up to 2 months. Defrost it in the fridge overnight before reheating.
- Reheating: If frozen before baking, start at step 5 and add 10-15 minutes to the total cook time (due to the dish being cold). When reheating fully cooked leftovers, place them in the oven covered and bake at 325°F (170°C) for 20 minutes. Then increase the heat to 400°F (200°C), remove the cover or lid, and bake for 30 more minutes until the potatoes are crisp and the dish is piping hot throughout.
- Leftovers should not be reheated more than once to prevent food-borne illnesses.
Julie says
I loved making this and it was delicious. Thank you! 😁
Ken says
This method is by far the best we have tasted. Absolute Yumminess on a plate. We do cook for a further 20-30 mins on 180 with the lid off just to get the potatoes browned but that's just us. The actual recipe needs no tinkering with at all.
Mim says
Made this tonight after our lamb roast yesterday. It was delicious. I doubled the potato and between each potato layer brushed the potatoes with lamb fat from the previous day roaat. Thumbs up from 2 kids and a double thumbs up from hubby..