Lancashire Hot Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tbsp olive oil1 onion, chopped2 carrots, thinly sliced3 garlic clove, choppedsplash worcester saucebayleafgood pinch of thyme300ml stock400g lamb (lean), cubed400g potato, sliced very thinly2 tbsp lurpak lighter, melted
1. Preheat the oven to 190C.
2. Heat the oil in saucepan. Brown the meat and then remove it to a casserole dish. Next, heat the oil in the same saucepan and add the onion and fry for few mins until browned at the edges, then add garlic and sliced carrot and fry for further 1-2 mins.
3. Add the stock, and herbs, slake the cornflour and stirring constantly, add into the pan, cook until thickened. Season to taste.
4. Pour the stock over the lamb, and then top with the slices of potato.
5. Brush with the melted lurpak. Cover with foil.
6. Place the dish into the oven, to bake, for about 30 - 40 mins until potatoes are soft and cooked and lamb is tender, then uncover and continue to cook until the potato is golden. (Approx 20 - 30 mins)
7. Serve from the dish.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Heat the oil in saucepan. Brown the meat and then remove it to a casserole dish. Next, heat the oil in the same saucepan and add the onion and fry for few mins until browned at the edges, then add garlic and sliced carrot and fry for further 1-2 mins.
3. Add the stock, and herbs, slake the cornflour and stirring constantly, add into the pan, cook until thickened. Season to taste.
4. Pour the stock over the lamb, and then top with the slices of potato.
5. Brush with the melted lurpak. Cover with foil.
6. Place the dish into the oven, to bake, for about 30 - 40 mins until potatoes are soft and cooked and lamb is tender, then uncover and continue to cook until the potato is golden. (Approx 20 - 30 mins)
7. Serve from the dish.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 407.5
- Total Fat: 18.0 g
- Cholesterol: 86.7 mg
- Sodium: 116.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 3.6 g
- Protein: 30.7 g
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