There is nothing more comforting on a cold winters day than to sit down with a delicious Lancashire Hotpot and this Lancashire Hotpot recipe is one that the entire family will be coming back for seconds for!
The key to keeping your Lancashire Hotpot recipe healthy is use good quality, almost fat free lamb as the meat in the hotpot. If you are not a fan of lamb then you can of course use other meat in this Lancashire Hotpot recipe but then you can’t really call it a hotpot it will be more of just a general casserole.
I like to use the basics of celery, onion and carrots as the base for the Lancashire Hotpot recipe but there is no reason not to throw in other vegetable if you like. I add swede to thicken up the mixture a little and give it some more substance but you can play around with other winter vegetables for some variation (just make sure you check their value on Slimming World to check it keeps this Lancashire Hotpot recipe syn free).
Rosemary works beautifully with lamb dishes but so does thyme so you can throw in some of this too if you want to develop the flavours a little more or you can even add a little fresh mint as this works really well too not only with the lamb but also with the potatoes.
- 650g extra lean diced lamb
- 700g potatoes, sliced
- 4 sticks of celery
- 3 onions
- 3 large carrots
- 200g of swede
- 650ml lamb stock
- 4 tbsp tomato puree
- Spring of fresh rosemary
- Salt and pepper to taste
- Start by peeling your potatoes and then slicing them into rounds
- In a large casserole bowl lay down a layer of the potato slices along the bottom of the dish
- Season the potatoes with salt and pepper and some fresh rosemary
- Dice up the lean lamb and add this on top of the potatoes
- Dice the swede, slice the celery and the carrots and slice up the onion and sprinkle all the vegetables on top of the lamb
- Top the entire dish with the remaining potato slices, over lapping tem to make sure there are no holes
- Make up the lamb stock and pour it over the whole dish
- Season the potatoes again with a little rosemary, salt and pepper then cover with foil and place in an oven at 180 degrees for about one hour.
- Remove the dish from the oven and take off the tin foil and then put back in the oven for another 15 minutes to allow the potatoes to crisp up.
- Take the Lancashire Hotpot out of the oven and serve as it is or with super free vegetables
Total Syns per serving: Free on Extra Easy