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Lancashire hot pot

Serves: 6

Time to make: 2 hrs 10 mins

Hands-on time: 40 mins

Total cost: $22.62 / $3.77 per serve

(at time of publication)

Ingredients

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
oil spray

Instructions

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.

Nutrition Info (per serve)

Kilojoules 1380kJ

Calories 330cal

Protein 29g

Total fat 15g

–Saturated fat 5g

Carbohydrates 20g

–Sugars 6g

Dietary fibre 4g

Sodium 340mg

Calcium 60mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.