2017-08-21
Lancashire Hot Pot
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Lancashire Hot Pot

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Winter is a time for woolly socks and fireplaces, hot chocolates and of course, hot pots. This saucy casserole is covered in buttery potato slices and is sure to warm any belly on a winter night.
<b>Prep:</b> 20 mins + pickling time Prep: 20 mins + pickling time
<b>Cook:</b> 2 hours  Cook: 2 hours
Serves 4 Serves 4
Low Fat Low Fat
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Lamb

  • 600g Quality Mark diced lamb shoulder
  • 1/2 cup seasoned flour 
  • 2 medium-sized onions, halved lengthwise and cut into 1cm wedges
  • 1 carrot, peeled and diced 
  • 1 parsnip, peeled and diced 
  • 1 cup beef stock, warmed
  • 1 cup hot water
  • 1 bay leaf
  • 1 teaspoon picked thyme leaves
  • 3 large all-purpose potatoes, cut into 1cm slices
  • butter for topping

Pickled red cabbage

  • 1 cup white wine vinegar
  • 1/4 cup white sugar
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 small red cabbage, very finely sliced
  • 1 small handful flat leaf parsley leaves, roughly chopped

Method

Preheat the oven to 170°C.
 

Lamb

Lightly grease a wide medium-sized casserole dish. Coat the diced lamb with the seasoned flour and place in the casserole dish as you go. 

Add the onions, carrot and parsnip and pour in the hot stock and water. Add the bay leaf and thyme leaves. Arrange the potato slices on top, in an overlapping pattern. Top with a few small pieces of butter.

Cover with a tight-fitting lid and place in the oven. Cook for 11/2 hours, then remove the lid and cook for a further 30 minutes. Remove the bay leaf before serving.
 

Pickled red cabbage

Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat. Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes. Set aside to cool.

Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid. Cover and place in the fridge for at least 4 hours, stirring occasionally. Stir through the chopped parsley before serving the pickled red cabbage with the lamb.

See tips & tricks for slow cooker recipe.



 
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 704g
Energy kJ (kcal) 2346 (560)
Protein (g) 37.1
Fat (g) 18.5
Saturated (g) 7.7
Carbohydrate (g) 56.5
Sugars (g) 28.4
Sodium (mg) 850
Iron (mg) 4.5
Zinc (mg) 6.3
Vitamin B12 (ug) 3.5
Vitamin D (ug) NA
Selenium (ug) 9.4

Lacking some energy or focus? As a dish rich in iron, a portion of this may help you feel back on track. .
  • If your family does not like parsnip, then use 1 cup peeled and diced pumpkin.  
  • Save time by pickling the cabbage the night before. 
  • Slow cooker - cook on low for 7-8 hours or on high for 4-5 hours. Place the vegetables in the preheated slow cooker then top with the lamb. Arrange the potato slices on top, in an overlapping pattern. Top with a few small pieces of butter, then a piece of baking paper to prevent the potato slices discolouring. To finish, remove the crockery insert from the slow cooker and place under hot grill until potato is a golden colour.
  • Did you know the redder the meat, the richer in iron?  Which means lean lamb is one of the iron leaders.

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Comments & Reviews

There are: 1 reviews, with an average rating of 5.0 out of 5
I substituted the parsnip for pumpkin, oh so yummy!
Posted by Phoebe 2017-05-30 15:54:33
 

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