A Comfort Classic with a Grainy Upgrade
Lancashire hotpot is all about rich, tender lamb and slow-baked potatoes. This version adds wholegrain spelt for extra fibre and a subtle nutty bite, without changing the comforting essence of the dish.
Why You’ll Love This
It’s ideal for slow weekends or batch cooking. The spelt gives it texture and balance, soaking up all that savoury stock. Simple to prepare, full of flavour, and perfect for chilly evenings.
Spelt Lancashire Hotpot
Description
A rich lamb and vegetable hotpot with layers of potato and a wholesome spelt boost. Comforting, easy, and great for leftovers.
Ingredients
For the hotpot:
For the topping:
Instructions
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Preheat Oven: Set to 180°C (160°C fan).
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Brown the Meat: Heat oil in a large pan. Brown lamb in batches, then set aside.
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Cook the Veg: In the same pan, cook onions, carrots, and garlic for 6–8 mins.
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Add Flavour: Stir in flour, thyme, Worcestershire sauce, and seasoning.
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Combine: Return lamb to the pan. Add cooked spelt and stock. Simmer for 10 mins.
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Assemble: Transfer to a baking dish. Arrange potato slices on top. Brush with butter.
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Bake: Cover with foil and bake for 1½ hours. Remove foil and bake uncovered for 30 mins until potatoes are golden.
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Rest: Let sit for 10 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 540kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 12g60%
- Cholesterol 80mg27%
- Sodium 600mg25%
- Potassium 780mg23%
- Total Carbohydrate 35g12%
- Dietary Fiber 7g29%
- Sugars 5g
- Protein 32g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can use leftover roast lamb if available.
Great for freezing in portions.
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