Lancashire Hot Pot
Saucy Lancashire Casserole Recipe
4
Serves
20 mins
Prep Time
2 hrs
Cook Time
Recipe author
Kathy Paterson
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.
Rate this recipe
Share
High Iron
Low Sodium
High Protein
Ingredients
Lamb
600g Quality Mark lamb shoulder
i
diced
1/2 cup seasoned flour
i
2 onions
halved lengthwise and cut into 1cm wedges
1 carrot
peeled and diced
1 parsnip
i
peeled and diced
1 cup beef stock
heated
1 cup water
heated
1 bay leaf
1 tsp fresh thyme
3 Agria potatoes
cut into 1cm slices
45g butter
chopped into cubes
Pickled red cabbage
1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp ground allspice
1 tsp salt
1/2 red cabbage
i
very finely sliced
a small handful of flat-leaf parsley
roughly chopped
Method
To Make Lamb
To Pickle Cabbage
Slow Cooker Option
1
Preheat the oven to 170°C.
2
Lightly grease a wide medium-sized casserole dish.
3
Coat the diced lamb with the seasoned flour and place in the casserole dish as you go.
4
Add the onions, carrot and parsnip and pour in the hot stock and water.
5
Add the bay leaf and thyme leaves.
6
Arrange the potato slices on top, in an overlapping pattern.
7
Top with a few small pieces of butter.
8
Cover with a tight-fitting lid and place in the oven.
9
Cook for 1 1/2 hours, then remove the lid and cook for a further 30 minutes.
Start Timer
10
Remove the bay leaf before serving.
Nutrition Information per Serving (704g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2346 kJ (560 kcal)
Protein
37.1g
Total Fat
18.5g
Saturated Fat
7.7g
Carbs
56.5g
Sugars
28.4g
Sodium
850mg
Iron*
4.5mg
* Percentage of recommended daily intake (Aust/NZ)
