Lancashire hot pot
Saucy Lancashire casserole
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
High Protein
Ingredients
Lamb
600g Quality Mark lamb shoulder
i
diced
1/2 cup seasoned flour
i
2 onions
halved lengthwise and cut into 1cm wedges
1 carrots
peeled and diced
1 parsnip
i
peeled and diced
1 cup beef stock
heated
1 cup water
heated
1 bay leaf
1 tsp fresh thyme
3 Agria potatoes
cut into 1cm slices
45g butter
chopped into cubes
Pickled red cabbage
1 cup white wine vinegar
1/4 cup white sugar
1/2 tsp ground allspice
1 tsp salt
1/2 red cabbage
i
very finely sliced
a small handful of flat-leaf parsley
roughly chopped
Method
To Make Lamb
To Pickle Cabbage
Slow Cooker Option
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.
Start Timer
10
Remove the bay leaf before serving.
Nutrition Information per Serving (704g)
Lacking some energy or focus? As a dish rich in iron, a portion of this may help you feel back on track. .
Energy
2346kJ (560 kcal)
Protein
37.1g
Total Fat
18.5g
Saturated Fat
7.7g
Carbs
56.5g
Dietary Fibre
g
Sodium
850mg
Iron
4.5mg
Zinc
6.3mg
Vitamin B12
3.5µg
