Lancashire Hot Pot

Name: Lancashire Hot Pot
Yield: 4
Cuisine: Great Britain
Ingredients: Olive Oil: 3 tsp; Lamb Leg Steaks: 600g; Onion: 2; Garlic: 2 cloves; Celery: 250g; : 400g; Fresh Rosemary: small handful; Fresh Thyme: few sprigs; Plain Flour: 1 tbsp; Beef Stock: 500ml; Worcestershire Sauce: 2 tbsp; Tomato Puree: 2 tbsp; Floury Potatoes: 650g

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1-2 hours
Serves 4
Easy
170 C

Ingredients

Adjust Servings:

	3 tsp Olive Oil
	600g Lamb Leg Steaks all visible fat removed, cut into bitesized pieces
	2 Onion roughly chopped
	2 cloves Garlic thinly sliced
	250g Celery
	400g peeled and thickly sliced
	small handful Fresh Rosemary finely chopped
	few sprigs Fresh Thyme
	1 tbsp Plain Flour
	500ml Beef Stock
	2 tbsp Worcestershire Sauce
	2 tbsp Tomato Puree
	650g Floury Potatoes ideally Maris Piper, cut into thick slices

A lighter version of this English Classic

Cuisine:

Great Britain

Ingredients

3 tsp Olive Oil
600g Lamb Leg Steaks
all visible fat removed, cut into bitesized pieces
2 Onion
roughly chopped
2 cloves Garlic
thinly sliced
250g Celery
400g
peeled and thickly sliced
small handful Fresh Rosemary
finely chopped
few sprigs Fresh Thyme
1 tbsp Plain Flour
500ml Beef Stock
2 tbsp Worcestershire Sauce
2 tbsp Tomato Puree
650g Floury Potatoes
ideally Maris Piper, cut into thick slices

Directions

Recipe by Angela Nilsen, BBC GoodFood Website

This famous British stew gets its name not from the cooking vessel but from the ‘hodge-podge’ of ingredients that were traditionally used in the recipe. Originally both kidneys and oysters were added to the dish, but getting those past my children was not worth the effort.

I found this family friendly lighter recipe from the BBC Good Food website for this recipe. My son having declared it smelt horrible whilst I was cooking it has changed his mind and rated it a 7 – said in the voice of Len Goodman.

Steps

1 Done	Preheat the oven to 160C/140C fan/Gas 3.
2 Done	Heat 1 tsp of the olive oil in a large heavy bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon.
3 Done	Add another teaspoon of olive oil to the pan and add the onions, garlic, celery, carrots and fry, stirring for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour.
4 Done	Return the lamb to the pan, pour in the stock and stir in the Worcestershire Sauce and tomato puree, then bring to the boil.
5 Done	Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay the lamb and vegetable mix over the potatoes. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go – save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.
6 Done	Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.