Lancashire Hot Pot
3.8 / 5 from 4 reviews
Serves: about 4 people. Portion size: about 450g per person. Nutrition is estimated per 100g of finished dish.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 152 kcal
- Protein
- 8.5 g
- Carbohydrate
- 14.4 g
- of which sugars
- 2 g
- Fat
- 6.8 g
- of which saturates
- 3 g
- Fibre
- 1.6 g
- Salt
- 0.42 g
Ingredients
- 700g lamb neck fillet or shoulder, sliced
- 2 onions, sliced
- 3 carrots, sliced
- 1 tbsp plain flour
- 500ml lamb stock
- 1 tbsp Worcestershire sauce
- 1 tsp thyme leaves
- 900g potatoes, thinly sliced
- 30g butter, melted
- Salt and black pepper
Method
Heat the oven to 170C/150C fan/gas 3.
Layer the lamb, onions, and carrots in a casserole dish, seasoning as you go.
Whisk the flour into a little stock, then add the rest of the stock, Worcestershire sauce, and thyme.
Pour over the lamb and top with overlapping potato slices.
Brush with melted butter, cover, and bake for 1 1/2 hours.
Uncover and bake for 35-45 minutes until the potatoes are crisp and golden.
Reviews
The timings were sensible and the end result had excellent flavour.
Marcia CampbellThe finished result was enjoyable, although I would cut the salt slightly next time.
Sarah GoodallLovely recipe. The seasoning felt right and the finished dish looked great on the table.
steve4The timings were sensible and the end result had excellent flavour.
Steve 2