Lancashire hot-pot
Lancashire hot-pot
This modern version of the popular favourite, Lancashire hot-pot, is still slow-cooked for maximum flavour, but is lighter, using lean lamb neck fillet and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
Ingredients
Serves: 4
- 500 g lean lamb neck fillet, trimmed of all excess fat, then sliced
- 1 garlic clove, crushed
- 2 tablespoons Worcestershire sauce
- 1 onion, thinly sliced
- 2 leeks, trimmed and thinly sliced
- 3 carrots, peeled and sliced
- 250 g button mushrooms, halved
- 1 bay leaf
- 1 small bunch of fresh thyme
- 1 sprig of fresh rosemary
- 500 g new potatoes, scrubbed and thickly sliced
- 2 tablespoons tomato paste
- 400 ml diluted salt-reduced or homemade beef or chicken stock, hot
- 50 g cheddar cheese, crumbled (optional)
Directions
Preparation:20min ›
Cook:2hours ›
Ready in:2hours20min
- Preheat the oven to 180°C. Toss the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
- Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
- Make a bouquet garni by tying together the bay leaf, thyme and rosemary with kitchen string. Tuck it into the centre of the casserole. Top with a thick layer of overlapping potato slices.
- Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid and bake for 1½ hours or until the meat and potatoes are tender.
- Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 230°C and bake, uncovered, for a further 25–30 minutes until golden.
EACH SERVING
COOK'S TIP
You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.
VARIATION
Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with parmesan cheese if you like.
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Reviews (1)
I turned the temp down to 160 and cooked for a little longer. I also have a vegetarian in the family so I did a separate dish exactly the same but using chick peas instead of lamb - both dishes very yummy. - 13 Sep 2013
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