Lancashire hotpot

Name: Lancashire hotpot
Prep time: 15 min
Cook time: 1 h
Yield: Serves 4
Ingredients: 1 tbsp olive oil; 500g lamb leg steaks, cubed; 2 tbsp plain seasoned flour; 1 large onion, sliced; 2 small carrots, sliced; 300ml hot chicken stock; 1 tbsp Worcestershire sauce; A few sprigs of fresh thyme; 600g waxy potatoes; Butter

Easy
February 2009

Easy
February 2009

Serves 4
Takes 15 minutes to make and about 1 hour to cook

A favourite with families, this traditional Lancashire hotpot recipe is inexpensive to make yet makes a hearty meal that everyone will enjoy.

Nutrition: per serving

Calories: 367kcals
Fat: 12.1g (4.1g saturated)
Protein: 28.6g
Carbohydrates: 39.5g (6.7g sugars)
Salt: 1.1g

Nutrition: per serving

Calories: 367kcals
Fat: 12.1g (4.1g saturated)
Protein: 28.6g
Carbohydrates: 39.5g (6.7g sugars)
Salt: 1.1g

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Ingredients

1 tbsp olive oil
500g lamb leg steaks, cubed
2 tbsp plain seasoned flour
1 large onion, sliced
2 small carrots, sliced
300ml hot chicken stock
1 tbsp Worcestershire sauce
A few sprigs of fresh thyme
600g waxy potatoes
Butter

1 tbsp olive oil
500g lamb leg steaks, cubed
2 tbsp plain seasoned flour
1 large onion, sliced
2 small carrots, sliced
300ml hot chicken stock
1 tbsp Worcestershire sauce
A few sprigs of fresh thyme
600g waxy potatoes
Butter

Method

Preheat the oven to 190ºC/fan170ºC/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are golden brown.

Method

Preheat the oven to 190ºC/fan170ºC/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are golden brown.

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