30 January, 2015
Lancashire Hot Pot
Ingredients
- Squirt FryLite
- 8 lamb leg steaks all visible fat removed, cut into bite-size pieces
- 3 Large Onions roughly chopped
- 5 celery sticks roughly chopped
- 6 large carrots peeled and roughly chopped
- 1 bunch fresh Thyme Dried will do if you don't have fresh
- 1 tbsp Worcestershire sauce
- 4 tbsp Tomato Puree
- 500 ml lamb stock
- 800 g potatoes peeled and thinly sliced
Servings: people
Units:
Instructions
- Peel the potatoes, carrots and onions then roughly chop the carrots, onions and celery. Slice the potatoes thinly and place these in a bowl of cold water. Trim all visible fat from the lamb and cut into bite-sized pieces
- Arrange all the meat and veg (apart from the potatoes) in a large casserole making sure everything is evenly distributed. Sprinkle the chopped thyme over the top and season well with salt & pepper
- Make up the lamb stock and stir in the tomato puree and Worcestershire sauce. Pour over the meat and veg.
- Arrange the sliced potatoes on the top so they overlap, season again and then spray with frylite. Cover with tinfoil and bake for an hour. Remove the tinfoil, spray again with drylite and continue to bake for another 20 minutes or until the potatoes are crispy and everything is cooked through. Serve with plenty of steamed vegetables
Recipe Notes
Make it a beef hotpot by using 800g beef stewing steak (all visible fat removed) in place of the lamb
If when cooked, the gravy is still runny, pour into a saucepan & bring to the boil to reduce until thicker or add a couple of teaspoons of cornflour mixed with a little cold water and stir into the boiling gravy to thicken.
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