Low Carb British Lancashire Hotpot (Lamb and Mushroom Stew)

The Lancashire hotpot is a famous lamb stew originating from Lancashire in the North West of England. It’s a very easy but delicious dish, traditionally made of lamb or mutton with onions, topped with sliced potatoes and baked in a heavy pot on low heat.

To make this a British Keto recipe, mushrooms are added along with the cook’s choice of herbs, and the potatoes are swapped out for zucchini disks which are dusted with almond flour and grated parmesan coating. They are then lightly fried to give it texture and flavor before topping the stew and being baked in the oven.

Keto British food is the perfect comfort food for the whole family all year round.

What cut of lamb is best for this stew?

Lamb stewing meat is a generic term for various cuts of lamb that are suitable for pressure cooking or slow cooking. Stewing meat is typically diced shoulder, leg, neck fillet, shank or breast. Make sure to trim off any excess fat first.

Do I need any special kitchen equipment?

This recipe calls for the lamb to be pressure cooked in an Instant Pot as this guarantees melt in the mouth tender pieces of meat. If you don’t have an Instant Pot, you can still make this recipe in a crockpot, slow cooker or in a cast-iron casserole dish and just cook for longer over low heat until the lamb pieces are tender.

Are there any recipe variations?

You can try making this recipe with any low carb vegetable such as leek, broccoli, cauliflower, rutabaga or kohlrabi. Add as many or as little as you like for a hearty stew.

You can also flavor the recipe with a mixture of fresh or dried herbs and spices adjusted to your liking. Thyme and rosemary are classics and feel free to add a hint of chilli flakes if you like a bit of spice. If you’re unsure about the spice you can always add it to your bowl after serving to try.

What can I use to thicken the stew?

Arrowroot is essential for thickening the stew. If you don’t have arrowroot powder, you can add ⅓ cup heavy cream or ½ tsp guar gum or xanthan gum first dissolved in 2 tablespoons cold water before adding to the stew. Keep stirring until it thickens.

Net Carbs

5.8 g
Fiber

2.4 g
Total Carbs

8.6 g
Protein

24.9 g
Fats

10.8 g

228 cals

Quantity

Serving Size

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Diced Lamb Stew Meat (Shoulder, Leg, Fillet)

20 oz
Mushrooms, raw

300 g
Beef dripping

15 g
Onion, white, yellow or red, cooked

0.5 cup
Red wine

0.33 cup
Water

17 fl oz
Beef Broth Dry Cubes

1 cube (6 fl oz prepared)
Stock Cubes Lamb

17 fl oz
Bay Leaf

2 leaf
Turnip greens, raw

2 cup
Arrowroot Powder/ Starch

2 tsp
Zucchini

2 cup
Parmesan cheese, dry (grated)

2 tbsp
Almond flour

2 tbsp

Step 1

Dice the lamb into 1-inch chunks. Discard any excess fat. Season with salt and pepper.
Step 2

In an Instant Pot or pressure cooker, press the sauté function and add 1 tablespoon of olive oil. Brown the lamb chunks to seal but not cooked through, about 3 minutes. If you don’t have an Instant Pot, you can brown the meat in an enamelled cast-iron casserole over medium-high heat.
Step 3

Transfer the lamb chunks and their juices to a large bowl. Dice the onions and garlic. Add 1 tablespoon of olive oil to the pan and sauté the onions and garlic. When they have softened, pour in the red wine and use a wooden spatula to deglaze the base of the pan. Let simmer for 2 minutes.
Step 4

Pour in the stock and the lamb with its juices into the onion mixture. Drop in the bay leaves. Cancel the sauté function on the Instant Pot, place the lid on and set the function to pressure cook for 15 minutes and the valve set to sealing. Allow 10 minutes for a natural pressure release. If making in a cast-iron casserole, cover and cook over moderately low heat, stirring from time to time until the lamb is tender, about 1 hour and 30 minutes.
Step 5

When the lamb is cooked and tender, roughly chop the turnips into half-inch cubes and dice the mushrooms. In a small bowl, mix the arrowroot into the cream until completely smooth and with no lumps. Press the sauté function on the Instant Pot and pour the cream mixture into the lamb stew. Add the turnips, mushrooms, rosemary and thyme to the lamb stew and simmer until tender, about 20 minutes and the suace has thickened slightly. If making in a cast-iron casserole, you can add the turnips to the last 20 minutes of cooking the lamb and pour the cream mixture in after to thicken.
Step 6

Preheat the oven to 350F/ 180C. Use a mandolin to evenly slice the zucchini into ¼-inch disks. Drizzle 1 tablespoon olive oil and sprinkle the grated parmesan cheese and ground almonds. Shake to evenly coat.
Step 7

Heat a non-stick frying pan over medium heat. Gently fry the zucchini disks until lightly golden on both sides. Set aside.
Step 8

Transfer the stew into an oven-safe dish and layer the zucchini disks over the stew in a spiral. Start from the outside and work your way in. Bake in the oven for 15 minutes. Serve hot.