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Lancashire Hotpot

Traditional lamb dish, topped with sliced potatoes, suitable from 9 months

lancashire-hotpot_48601
  • 50g butter
  • 400g stewing lamb, cut into large chunks
  • 1 whole onion, chopped
  • 2 whole carrot, peeled and chopped
  • 20g plain flour
  • 250ml very low salt lamb, chicken or vegetable stock
  • 1 whole bay leaf
  • 100g potato, peeled and thinly sliced

Method

  • Step 1

    Heat the oven to 140C (160 fan) / Gas Mark 3. 

  • Step 2

    Put the butter in a large frying pan or sauté dish, then add the lamb and brown it. When it’s done, put it into a casserole dish.

  • Step 3

    Then put the onion and carrots into the same frying pan and cook until they are soft and golden. Sprinkle over the flour and let it cook for a minute or two. Then add the stock and the bay leaf and bring to the boil. 

  • Step 4

    Pour it over the meat in the casserole dish, and then arrange the slices of potato on top.

  • Step 5

    Cover the dish (using tin foil if it doesn’t have a lid) and bake in the oven for about an hour and a half.

  • Step 6

    At the end of the cooking time, take off the lid, brush a little more butter over the potatoes and turn up the temperature to brown the potatoes. You can also do this under the grill, if you prefer.

  • The whole family can eat this dish, as long as you leave the seasoning to add at the table.  
  • You could use beef instead of lamb, if you prefer.  
  • It’s best to slice the potatoes by hand rather than using a food processor, which may do them too thinly.

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