Lancashire hot-pot

Name: Lancashire hot-pot
Prep time: 20 min
Cook time: 2 h
Yield: 4 servings
Ingredients: 1 lb lean lamb (trimmed of all excess fat,then sliced); 1 garlic clove (crushed); 2 tbsp Worcestershire sauce; 1 onion (thinly sliced); 2 leeks (trimmed and thinly sliced); 3 carrots (peeled and sliced); 1⁄2 lb button mushrooms (halved); 1 bay leaf; 1 small bunch fresh thyme; 1 sprig fresh rosemary; 1 lb new potatoes (scrubbed and thickly sliced); 2 tbsp tomato paste; 1 2⁄3 cups diluted salt-reduced or homemade beef or chicken stock (hot); 1 3⁄4 oz cheddar cheese (crumbled (optional))

Best Health

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.

Servings	Prep Time	Cook Time
4servings	20minutes	2hours

Servings	Prep Time
4servings	20minutes

Cook Time

2hours

Course Dinner
Cuisine Casseroles, Meats, Vegetables

Ingredients

1 lb lean lamb trimmed of all excess fat,then sliced
1 garlic clove crushed
2 tbsp Worcestershire sauce
1 onion thinly sliced
2 leeks trimmed and thinly sliced
3 carrots peeled and sliced
1⁄2 lb button mushrooms halved
1 bay leaf
1 small bunch fresh thyme
1 sprig fresh rosemary
1 lb new potatoes scrubbed and thickly sliced
2 tbsp tomato paste
1 2⁄3 cups diluted salt-reduced or homemade beef or chicken stock hot
1 3⁄4 oz cheddar cheese crumbled (optional)

Servings: servings

Units:

Ingredients

1 lb lean lamb trimmed of all excess fat,then sliced
1 garlic clove crushed
2 tbsp Worcestershire sauce
1 onion thinly sliced
2 leeks trimmed and thinly sliced
3 carrots peeled and sliced
1⁄2 lb button mushrooms halved
1 bay leaf
1 small bunch fresh thyme
1 sprig fresh rosemary
1 lb new potatoes scrubbed and thickly sliced
2 tbsp tomato paste
1 2⁄3 cups diluted salt-reduced or homemade beef or chicken stock hot
1 3⁄4 oz cheddar cheese crumbled (optional)

Servings: servings

Units:

Course Dinner
Cuisine Casseroles, Meats, Vegetables

Instructions

Preheat the oven to 350°F (180°C). Toss the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
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.
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.
Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid and bake for 1 1/2 hours or until the meat and potatoes are tender.
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.

Recipe Notes

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.

Each serving: 38 g protein, 13.5 g fat of which 6.5 g saturates, 28 g carbohydrate, 8.5 g fibre, 403 Calories

WP Ultimate Recipe