Lancashire Hot Pot

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A traditional Lamb Hotpot for a comforting, warming dinner the whole family will love.

Serves: 3-4
Prep time: 10 mins
Cooking time: 2 hrs 25 mins
Total time: 2 hrs 35 mins
Skill level: Easy peasy
Costs:Mid-price

Ingredients

    • 2 tablespoons sunflower oil
    • 6-8 best end of neck lamb chops
    • Few sprigs of fresh rosemary
    • 1-2 bay leaves
    • 2 onions, peeled and sliced
    • 1 tablespoon plain flour
    • 1 lamb stock cube
    • 1 tablespoon Worcestershire sauce
    • Salt and freshly ground black pepper
    • 2-3 medium potatoes, scrubbed and sliced
    • 15g (½oz) butter, melted

Method

    1. Set the oven to Gas Mark 3, or 160°C.
    1. Heat half the oil in a frying pan and add half the chops, or as many as will fit in the pan in a single layer. Cook for 2-3 minutes on each side, or until browned.
    1. Remove from the pan and place them in a casserole dish. Brown the remaining chops and add them to the casserole. Place the sprigs of rosemary and bay leaves on top.
    1. Add the remaining oil to the pan and heat it, followed by the onion. Cook over a medium heat for about 5-7 minutes, or until softened. Sprinkle the flour over the onion and gradually add 450ml (¾ pint) water, stirring well, to give a smooth gravy. Crumble in the stock cube and add the Worcestershire sauce. Season to taste. Pour the onion gravy over the meat. Arrange the potato slices on top, overlapping them.
    1. Brush the top with the melted butter and season. Cover the dish tightly with a lid or foil and put it on a baking tray. Place the dish in the centre of the oven to cook for about 1½ hours. Remove the lid or foil, and cook for a further 30-45 minutes, or until the potato is a light-golden colour. Remove from the oven and serve with green vegetables, if you like.

Nutritional information per portion

Fat: 20.0g
Saturates: 3.0g
Calories 405 (kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Recipe by Sue McMahon