Lancashire Hotpot

Lancashire Hotpot

Core recipe

To serve 4
1 large breast of lamb
750 grms potatoes, washed and sliced thinly
3 large carrots, washed and sliced thinly
1 large onion, peeled and sliced
2 lamb stock cubes
salt & pepper
Fresh thyme & rosemary


Put breast of lamb in a roasting tin, cover with water, add thyme and rosemary sprigs and some salt & pepper and cook in a medium oven for about 1 and a half hours until meat is tender.
Remove lamb and herbs from dish, leave roasting tin to stand as long as possible so that all the fat sets on top of the water and can be taken off easily and discarded.
Throw away herbs,remove all bones frommeat and chop into large pieces.
In a large oven proof dish put layers ofpotatoes, onions, carrots and meat ending with a layer of potatoes.
Pour on water with the fat removed and the stock cubes sprinkled in.
Cook in a moderate oven for about 1 and a half - 2 hours until potatoes have absorbed most of the stock.
Serve on hot plates with red cabbage or pickled beetroot.

Another version:

Lancashire hotpot

Serves 6

Points plan 4½ pts per serving

Core recipe

frylight

800 g potatoes unpeeled

800 g lean leg lamb steak, cut into 5cm (2in) pieces

1 onion, finely diced

2 carrots, finely diced

4 celery sticks, finely diced

2 leeks, thinly sliced

2 tbsp gravy granules

freshly ground black pepper

1 tbsp Worcestershire sauce

Heat  large flameproof casserole dish, sprayed with frylight, add lamb and brown all over. Transfer to a plate.

Reduce the heat under casserole, add vegetables then sauté for 10 minutes, stirring frequently.

Remove casserole from the heat, add meat, sprinkle in granules and mix well. Pour in enough hot water to cover meat and vegetables, stir well and return to the heat.

Preheat oven to Gas 4, 180°C, 350°F.

Bring casserole to the boil, stirring often as gravy thickens. Season and add Worcestershire sauce. Remove from heat.

Slice potatoes thinly by hand or with a mandolin. Layer them carefully to completely cover meat and vegetables. Place in the oven and cook for 2 hours. The potatoes should be golden on top and the gravy bubbling up around sides