Lancashire Hotpot
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 800 g diced lamb (all visible fat removed)
- • 800 g potatoes (peeled and sliced )
- • 2 onions
- • 8 carrots
- • 400 ml stock (made up with 1 lamb, chicken, veg or beef stock cube, and 400ml boiling water)
- • sea salt
- • freshly ground black pepper
Preparation Steps
Pre heat the oven to 170°C.
Peel and dice the onions and carrots, then place them in a decent sized casserole dish.
Add the diced lamb on top of the vegetables.
Arrange the potato slices neatly on top. Try to make sure there are no gaps.
Pour the stock all over the potatoes then season with a little salt and pepper.
Cover with foil and cook in the oven for about an a hour and a half.
Test to see if the potatoes and lamb are cooked. If not leave it in (still covered with foil) for a bit longer.
Remove the foil, and cook for another 40 - 50 minutes or until the potato is crisp and golden.
Serve with some pickled beetroot, pickled red cabbage and some pickled mixed veg.