Lancashire hotpot
175 min687 kcal each
Lamb and onions slow-baked under overlapping slices of potato that turn crisp and golden on top.
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Plan this recipeIngredients
for 6 servings- Lamb shoulder, in chunks1 kg
- Onions3 piece
- Carrots2 piece
- Potatoes1 kg
- Plain flour2 tbsp
- Butter40 g
- Worcestershire sauce1 tbsp
- Hot low-sodium stock (chicken or beef)500 ml
- Fresh thyme3 sprig
- Bay leaf2 piece
- Salt1½ tsp
- Black pepper½ tsp
Method
Prep 25 min · cook 150 min- Heat the oven to 160 °C. Toss the lamb in the flour with salt and pepper.
- Brown the lamb in half the butter in a casserole, in batches, then soften the sliced onions and carrots for 5 minutes.
- Return the lamb, add the stock, Worcestershire sauce, thyme and bay leaves, and bring to a simmer.
- Slice the potatoes thinly and arrange them over the top in overlapping layers. Dot with the rest of the butter.
- Cover and bake for 1½ hours, then uncover and bake 45 minutes more, until the potatoes are crisp and golden.
- Serve with pickled red cabbage. It keeps for 3 days.
Nutrition
per servingCal
687
Protein
34g
Carbs
43g
Fat
42g
Of 42g of fat per serving, 19g is saturated.
