This is a succulent, slow-cooked classic for when only meat and potatoes will do. Lancashire Hot Pot is a delicious lamb stew which is light enough to be eaten at almost any time of year. It is an ideal dish for a slow-cooker.
- Low calorie cooking spray
- 8 lamb leg steaks, all visible fat removed, cut into bite-size pieces
- 3 large onions, roughly chopped
- 4 celery sticks, roughly chopped
- 4 large carrots, peeled and roughly chopped
- 1 level tbsp plain flour
- 1 tbsp Worcestershire sauce
- 4 tbsp tomato purée
- 500ml lamb stock
- 2 bay leaves
- 800g potatoes, peeled and thinly sliced
- A handful of fresh flat-leaf parsley, finely chopped, to garnish
- Preheat your oven to 160°C/140°C Fan/Gas 3.
- Place a large casserole dish sprayed with low calorie cooking
spray over a high heat.
- Cook the lamb in 2 batches for 3-4 minutes each, or until
- Transfer to a plate with a slotted spoon, cover and set aside.
- 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 purée and stock, and bring to the boil.
- 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 1½ hours, or until the potatoes and lamb are tender.
- Turn up the heat to 200°C/180°C Fan/Gas 6.
- Spray the potato slices with low calorie cooking spray and cook the hotpot for a further 10 minutes, uncovered, until golden.
- Garnish with the parsley and serve.
Tip: Make it a beef hotpot by using 800g beef stewing steak (all visible fat removed) in place of the lamb.