Leftover Lamb Lancashire Hot Pot

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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• 🥘 Ingredients
• 🔪 How To Make Leftover Lamb Lancashire Hot Pot
• 💭 Angela's Pro Tips & Notes
• 🍽️ More Great Leftover Recipes!
• 📖 Recipe Card
• 💬 Reviews

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.

🔪 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.

1. Prep. Preheat your oven to 325°F (170°C) and heat 1 tablespoon of olive oil in a Dutch Oven over medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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 & 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.

🍽️ 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

📖 Recipe Card