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Lancashire Hot Pot

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Lancashire Hot Pot

  • Nut Free
Preparation time:
15 minutes
Cooking time:
165 minutes
Total time:
3 hours 60 minutes 60 minutes 60 minutes
Serves:
 4

Ingredients

  • 1 tbsp olive oil
  • 750g diced lamb
  • 2 onions, sliced
  • 2 carrots, cut into chunky pieces
  • 500ml lamb stock
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 750g potatoes, peeled and thinly sliced
  • 15g butter, optional

Method

  1. Preheat the oven to 170C, gas mark 3. Heat the oil in a large casserole with a lid. Add the meat and fry over a high heat until browned on all sides (you may have to do this in batches). Remove with a slotted spoon and set aside.
  2. Add the onions and carrots to the pan and cook for 3-4 minutes, stirring occasionally. Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and season.
  3. Arrange the potatoes over the top and dot the butter (if using) over them. Season, then cover and transfer to the oven. Cook for 1½ hours, then remove the lid and cook for a further 1 hour. Serve with seasonal green vegetables.

Comments and images

Average user rating 4 stars out of 5

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Rico

Rico 02 August 2009 16:11

Quite good. Gravy a bit runny though, more like a soup, when it first came out of the oven, but it had thickened/congealed the next day.

Quiltess

Quiltess 03 February 2008 09:43

There is no oven temperature setting mentioned in this receipe either on-line or in the magazine.

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4 stars out of 5

Average user rating Based on 134 ratings

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Nutritional Info

Typical values per serving:
Energy 578.0kcal
Sugars 9.3g
Fat 25.7g
Saturated Fat 10.0g
Salt 0.7g

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This recipe was first published on Waitrose.com in January 2008