Lancashire hotpot
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Operation Hospital Food with James Martin
The stew can be made in advance and topped with potatoes and baked on the day you want to eat it – perfect for a midweek meal.
Method
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Heat the oil in a heavy-bottomed pan. Add the lamb and cook until golden-brown and then stir in the tomato purée.
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Add the stock and simmer for 2-3 hours, or until the lamb is tender.
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Add the onion, carrots and celery and cook until the vegetables are soft.
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Season to taste with salt and pepper. Add the mint and cook for 2-3 minutes. If necessary, thicken the sauce by adding the cornflour paste.
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Preheat the oven to 180C/350F/Gas 4.
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Transfer the stew to an ovenproof dish. Place the sliced potatoes on top and brush with melted butter. Bake for 30 minutes, or until the potato topping is golden-brown.
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Sprinkle with dried parsley and serve with gravy.
Ingredients
- 100ml/3½fl oz vegetable oil
- 350g/12oz lamb, cut into bite-sized chunks
- 1 tbsp tomato purée
- 1 tsp beef stock granules, dissolved in 100ml/3½fl oz water
- 50g/1¾oz chopped onion
- 50g/1¾oz chopped carrots
- 50g/1¾oz chopped celery
- salt and pepper
- 1 tbsp chopped fresh mint
- 2 tsp cornflour, mixed with 3 tsp water (optional)
- 300g/10½oz potatoes, sliced
- 1 tbsp melted butter
- 2 tsp dried parsley, to garnish (optional)
- 100ml/3½fl oz gravy, to serve
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