Lancashire hotpot
What's not to like about shredded lamb, a thick meaty gravy and crispy potatoes? My version of a Lancashire Pot is taken to the next level by slow cooking a lamb shoulder first until the meat pulls away from the bone. The shredded lamb and vegetables are then sandwiched between thinly sliced potatoes so the bottom layer soaks up all the juices, while the top turns golden and crisp.
Ingredients
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2
red onions, finely sliced
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4
rainbow carrots, peeled and cut into chunks
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1/2
garlic bulb, peeled and crushed
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2
dried bay leaves
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Few sprigs of fresh rosemary, leaves picked and finely chopped
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Few sprigs of fresh thyme, leaves picked
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750ml
hot stock, made with 2 lamb or 1 yeast-free stock cube
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1 tbsp
tomato purée
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1.5kg
lamb shoulder, bone in
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150ml
red grape juice
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1 tbsp
plain flour
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4
medium potatoes, peeled and thinly sliced into rounds
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30g
butter, melted
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1 tbsp
parmesan cheese, grated
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TO SERVE
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Few sprigs of fresh parsley, finely chopped
Directions
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Place the red onions, carrots, garlic and herbs into the bottom of a casserole dish large enough to fit the lamb. Pour over 500ml of stock and stir in the tomato purée. Sit the lamb shoulder on top and season generously. Cover with a lid and roast in a preheated oven at 150C for 4 hours or until the meat easily pulls away from the bone.
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Leave to cool, then chill in the fridge until the fat has hardened up around the lamb.
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Remove the lamb from the fridge and carefully remove the fat with a spoon and discard. Transfer the lamb shoulder and vegetables from the casserole dish (use a strainer if it helps) into a large bowl and shred the meat. Discard the bone and set aside.
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Strain the gravy into a jug (you should have around 200ml of liquid) and stir in the red grape juice. Top up with the leftover stock to make 500ml of liquid and set aside.
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Place the casserole dish on the hob and set over a moderate heat. Stir in the plain flour, collecting all the gnarly bits stuck to the bottom, and cook for 2 minutes.
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Gradually pour in the stock, stirring as you go, and bring the sauce to the boil. Turn down to a simmer and leave to blip away gently for around 5 minutes or until slightly reduced and thickened. Pour back into the jug and season to taste.
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To make the topping, place the sliced potatoes in a pan of salted water and bring to the boil. Turn down to a simmer and cook for 3 minutes. Drain and leave to steam dry for 10 minutes.
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Arrange half the sliced potatoes in an overlapping layer to cover the bottom of the casserole dish, then top with the shredded lamb and vegetables. Pour over the lamb stock and layer over the rest of the potatoes. Brush the tops with melted butter and grate over the parmesan cheese.
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Bake the Lancashire hotpot in a preheated oven at 180C for 60-70 minutes until golden on top and bubbling at the sides. For a really crispy top, place the Lancashire hotpot under a preheated grill for a few minutes at the end.
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Garnish with chopped parsley and serve with steamed greens.
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