Lancashire Hotpot
found in Mains - Meat Dishes
 | 1⁄2 Syns |  | Nut Free |  | Dairy Free |
Prep: 30 minutes
Cook: 2 hours
Cuisine: British
Difficulty:
Moderate
A succulent, slow-cooked classic for when only meat and potatoes will do.
Ingredients
- 1 calorie controlled cooking spray
- 8 lamb leg steaks, all visible fat removed, cut into bite-size pieces
- 3 onions, roughly chopped
- 4 celery sticks, roughly chopped
- 4 carrots, peeled and roughly chopped
- 1 tbsp flour (plain)
- 1 tbsp worcestershire sauce
- 4 tbsp tomato puree
- 500ml lamb stock
- 2 bay leaves
- 800g potatoes, peeled and thinly sliced
Directions
1
Preheat your oven to 160°C / 140°C (fan oven) / 320°F / Gas Mark 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 pur�e 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 1.5 hours, or until the potatoes and lamb are tender.
4
Turn up the heat to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6, spray the potato slices with low calorie cooking spray and cook the hotpot for a further 10 minutes, uncovered, until golden. Garnish with parsley and serve.
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