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.