Lancashire Hot Pot
Sauce 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.
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High Iron
Low Sodium
Beef,
Casserole/Slow,
Dinner,
National Lamb Day,
Ingredients
Lamb
600g, diced Quality Mark lamb shoulder
i
1/2 cup seasoned flour
i
2, halved lengthwise and cut into 1cm wedges onions
1, peeled and diced carrot
1, peeled and diced parsnip
i
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
i
1 small handful, roughly chopped flat-leaf parsley
Method
To Make Lamb
To Pickle Cabbage
Slow Cooker Option
Video
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.
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 (560)kJ
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)
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