Lancashire hot pot
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Time to make:
1 hr 10 mins (Hands-on time: 20 mins, Cooking time: 50 mins)
$4.00 per serve
(at time of publication)
Full ingredients list:
300ml reduced-salt chicken stock
olive oil spray
2 tablespoons plain flour
1/4 teaspoon cracked black pepper, plus extra to season
500g lamb steaks, trimmed, diced in cubes
1 large onion, sliced
2 large carrots, sliced
1 tablespoon Worcestershire sauce
leaves of several thyme sprigs, chopped
600g waxy potatoes, such as desiree or kipfler, thinly sliced
2 teaspoons reduced-fat table spread
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 170°C. Heat chicken stock in a small saucepan set over high heat. Cover pan to keep stock hot and set aside.
2 Spray a large non-stick frying pan with olive oil and set over medium heat. Put flour in a small bowl with black pepper. Dust lamb cubes with seasoned flour. Add lamb to pan in batches and fry for 4–5 minutes, or until browned all over. Set lamb aside.
Step 3 Spray frying pan with a little more olive oil again if necessary. Add onion and carrots to pan; cook for 5 minutes, or until onion softens. Return reserved lamb and stock to pan with Worcestershire sauce and thyme; season with black pepper. Remove frying pan from heat.
Step 4 Arrange half of the potato slices in an overlapping layer in a casserole dish (that has a lid). Top potato with lamb mixture, then arrange remaining potato slices over lamb mixture in an overlapping layer. Dot table spread onto potato layer.
Step 5 Cover dish and place in oven to cook for 30 minutes. Remove lid and cook for another 20 minutes, or until potato layer is crisp and golden. Serve immediately.
About this recipe
First published: August 2014