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 and more vegetables than the original recipe. If you like, sprinkle the top with a little cheddar cheese at the end of cooking.
500 grams (1 lb) lean lamb, 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 grams (1⁄2 lb) button mushrooms, halved
1 bay leaf
1 small bunch of fresh thyme
1 sprig of fresh rosemary
500 grams (1 lb) new potatoes, scrubbed and thickly sliced
2 tablespoons tomato paste
1 2⁄3 cups diluted salt-reduced or homemade beef or chicken stock, hot
50 grams (1 3⁄4 oz) cheddar cheese, crumbled (optional)
1.Preheat the oven to 350°F (180°C). Toss the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
2.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.
3.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.
4.Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid and bake for 11⁄2 hours or until the meat and potatoes are tender.
5.Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 450°F (230°C) and bake, uncovered, for a further 25–30 minutes until golden.
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.
Serves 4
Preparation time 20 minutes
Cooking time about 2 hours
Each serving
38 g protein • 13.5 g fat of which 6.5 g saturates • 28 g carbohydrate • 8.5 g fibre • 403 Calories
