Lancashire hot pot
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free varieties of flour, Worcestershire sauce and beef stock.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
Dietary fibre 4g
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