Foodie Friday: Lancashire Hotpot

lancashire-hotpot(Serves 4)

Ingredients:
8 lamb leg steaks, all visible fat removed, cut into bite-size pieces
800g floury potatoes, such as Desiree or King Edward, peeled and thinly sliced
4 large carrots, peeled and roughly chopped
3 large onions, roughly chopped
4 celery sticks, roughly chopped
4 tbsp tomato puree
1 tbsp Worcestershire sauce
1 level tbsp plain flour
500ml lamb stock
2 bay leaves
Frylight
A handful of fresh flat-leaf parsley, finely chopped, to garnish

Method:
1. Preheat your oven to gas 3. Place a large casserole dish sprayed with Frylight over a high heat. Cook the lamb in 2 batches for 3-4 minutes each, or until browned. Transfer to a plate with a slotted spoon, cover and set aside.
2. Add the onions, celery and carrots to the dish and stir-fry for 3-4 minutes. Sprinkle over the flour and cook for a further 2 minutes. Add the Worcestershire sauce, tomato puree and stock and bring to the boil.
3. Return the lamb to the dish, stir in the bay leaves and remove from the heat. Arrange the sliced potatoes on top of the meat and veg, cover and cook in the oven for 1 1/2 hours, or until the potatoes and lamb are tender.
4. Turn up the heat to gas 6, spray the potato slices with Frylight and cook the hotpot for a further 10 minutes, uncovered, until golden. Garnish with the parsley and serve.

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