Lancashire Hotpot

Cuisine: British
Effort: High
Treat: More than 600 calories
Cook's Fave: Yes

Serves: 6-8, Calories: 534, Time: 3 hrs 15 mins

Ingredients:

  • 1 kg (20% fat) lamb mince.  2690
  • 2 carrots (150g each), finely diced.  123
  • ½ swede (300g), finely diced.  87
  • 1 large onion, finely diced.  75
  • 2 tsp garlic.  34
  • salt and pepper
  • 35g plain flour.  120
  • 1 tbsp veg oil.  124
  • 3 bay leaves
  • 1.½ tsp rosemary
  • 1 tsp thyme
  • ⅛ tsp nutmeg
  • 1 tsp Dijon mustard
  • 100ml port.  160
  • 600ml lamb stock (2 Knorr stock pots).  120
  • 1 tbsp Worcestershire sauce.  15
  • 6 medium potatoes (1.2 kg), sliced.  826

Method:

  1. In sauté pan; Fry onions and garlic til soft.
  2. Stir in carrots and swede for 2 mins.
  3. Add lamb. Brown. 5 mins.
  4. Stir in herbs and nutmeg.
  5. Sprinkle in flour, stir well.
  6. Add stock, mustard, port and Worcestershire. Simmer for 30 mins. Remove bay leaves.
  7. Preheat oven to 170°C Fan/Gas Mark 5.
  8. Slice potatoes 2-3mm thick.
  9. Oil 14x10" Pyrex roaster (or x2 11x8" Pyrex dishes).
  10. Layer 2 raw sliced potatoes in base.
  11. Ladle half mince mix over potatoes.
  12. Layer 2 raw sliced potatoes over top.
  13. Ladle rest of mince mix over potatoes.
  14. Top with layer of 2 raw sliced potatoes.
  15. Tightly cover with foil. Bake for 1 hour 20 mins.
  16. Uncover, brush with melted butter, bake for further 45 mins.

Calories = 4274

  • 4274 / 6 = 712
  • 4274 / 7 = 611
  • 4274 / 8 = 534



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