Lancashire hot pot

Serves: 6

Time to make: 2 hrs 10 mins

Hands-on time: 40 mins

Ingredients

More weights & measures

1 tablespoon olive oil

800g lean lamb shoulder, cut in 3cm pieces

2 onions, chopped

3 carrots, scrubbed, chopped

1 red capsicum, chopped

200g button mushrooms, halved or quartered

1 tablespoon finely chopped fresh thyme

1 tablespoon flour

1 tablespoon Worcestershire sauce

2 cups salt-reduced beef stock

2 bay leaves

500g desiree potatoes, peeled, thinly sliced

spray oil

Instructions

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1 Preheat oven to 180°C. Heat half the oil in a large saucepan over a medium-high heat. Cook lamb in batches until browned all over. Transfer browned lamb to a plate and keep warm.

2 Add the remaining oil to pan and heat over a medium heat. Cook onions, carrots, capsicum, mushrooms and thyme for 5-7 minutes until softened. Add flour and stir to coat. Slowly add Worcestershire sauce and stock. Bring to the boil. Add bay leaves and lamb to pan. Stir to combine.

3 Transfer lamb mixture to an ovenproof casserole dish with a lid. Arrange potato slices on top in a circular pattern from the outside in. Cover and transfer to oven. Bake for 1 1/4 hours until potatoes are tender and sauce has reduced slightly.

4 Increase temperature to 220°C. Remove lid from dish. Spray potatoes with oil and season with freshly ground black pepper. Bake, uncovered, for 10-15 minutes until potatoes are golden.

Serving suggestion

Steamed greens

Variations

Make it gluten free: Use gluten-free varieties of flour, Worcestershire sauce and beef stock.

Nutrition Info (per serve)

Calories 330 cal

Kilojoules 1380 kJ

Protein 29 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 20 g

Sugar 6 g

Dietary fibre 4 g

Sodium 340 mg

Calcium 60 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.