Lancashire Hot Pot
Sauce Lancashire Casserole Recipe
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.
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600g, diced Quality Mark lamb shoulder
1/2 cup seasoned flour
2, halved lengthwise and cut into 1cm wedges onions
1, peeled and diced carrot
1, peeled and diced parsnip
1 cup, warmed beef stock
1 cup, hot water
1 bay leaf
1 tsp fresh thyme
3, cut into 1cm slices agria potatoes
2-3 cubes butter
Pickled red cabbage
1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp allspice
1 tsp salt
1/2, very finely sliced red cabbage
1 small handful, roughly chopped flat-leaf parsley
To Make Lamb
To Pickle Cabbage
Slow Cooker Option
Preheat the oven to 170°C.
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 1 1/2 hours, then remove the lid and cook for a further 30 minutes.
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 info
* Percentage of recommended daily intake (Aust/NZ)