Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is Lamb Hotpot
I love this dish, its easy to cook and also has an amazing flavor. I have resisted calling it “Lancashire Hotpot” as I am sure someone will correct me on its authenticity of that great traditional dish!
- 500g diced Lamb.
- 1 garlic clove, crushed
- 2 tablespoons Worcestershire sauce
- 1 onion, thinly sliced
- 2 leeks, trimmed and thinly sliced
- 3 carrots, peeled and sliced
- 250g button mushrooms, halved
- 1 bouquet garni
- 500g potatoes, scrubbed and thickly sliced
- 2 tablespoons tomato paste
- 400ml beef or chicken stock.
- 50g cheddar cheese, crumbled (optional)
- Preheat the oven to 180 degrees C. / Gas 4 or bottom right oven on AGA.
- Mix the lamb pieces together with the garlic and Worcestershire sauce in a bowl.
- Spread a layer of onion, leeks and carrots in the bottom of a large casserole dish. Top with a layer of meat and mushrooms and season lightly, then repeat the layers until the ingredients are all used up.
- Add the bouquet garni ,tuck it into the centre of the casserole. Top with a thick layer of overlapping potato slices.
- Mix the tomato paste into the hot stock and pour the mixture over the potatoes. Cover tightly with a lid or foil and bake for 1½ hours or until the meat and potatoes are tender.
- Remove the lid and sprinkle the cheddar cheese over the potatoes, if using. Increase the oven temperature to 230°C and bake, uncovered, for a further 25–30 minutes until golden.
You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.
Instead of sliced potatoes, top with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with parmesan cheese if you like.