LIGHTER LANCASHIRE HOTPOT
This easy lamb one pot takes classic comfort food and makes it healthier, without compromising on flavour
Provided by Angela Nilsen
Categories Dinner, Main course
Time 3h10m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.
- Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn't stick, until the vegetables start to go brown around the edges - the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.
- Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go - save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.
- Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.
Nutrition Facts : Calories 577 calories, Fat 21 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 53.8 grams carbohydrates, Sugar 17.3 grams sugar, Fiber 10.7 grams fiber, Protein 37.7 grams protein, Sodium 0.9 milligram of sodium
EASY LANCASHIRE HOTPOT
Steps:
- Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
- Remove the hotpot from the oven and let rest for about 10 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 1101 kcal, Carbohydrate 112 g, Cholesterol 150 mg, Fiber 11 g, Protein 49 g, SaturatedFat 25 g, Sodium 677 mg, Sugar 13 g, Fat 52 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
LANCASHIRE HOT POT
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
LIGHTER LANCASHIRE HOTPOT
Our lighter Lancashire hotpot is a better-for-you version of the family favourite, made with lean lamb, mushrooms and plenty of veg. For more healthy comfort food, try our lighter cottage pie with a cauliflower and butter bean top.
Provided by Katy McClelland
Categories Potato recipes
Time 3h30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat 1 tbsp of the vegetable oil in the casserole/pan over a medium-high heat Brown the lamb all over in 2-3 batches, then set aside.
- Heat the oven to 160ºC fan/ gas 4. Turn the heat to low-medium, add the rest of the oil and fry the onions for 8-10 minutes, covered with a lid, until lightly golden, stirring now and again. Remove the lid and add the mushrooms, celery, chopped carrots, flour and some salt and pepper. Mix well, turn the heat up slightly and fry, stirring, for 5-6 minutes until all the veg have softened.
- Add the seaweed (or Worcestershire sauce) and herbs with the browned lamb and stock. Stir together, then top with the potatoes and remaining carrots and sprinkle with some salt and pepper. Cover with a lid or foil and bake for 1½ hours. Remove the lid, turn the oven down to 140ºC fan/gas 3 and cook for another 1-1½ hours until the lamb is tender.
Nutrition Facts : Calories 596kcals, Fat 30.9g (11.9g saturated), Protein 43.2g, Carbohydrate 31.9g (11.7g sugars), Fiber 9g
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