Lancashire Hotpot
Ingredients
- 800 grm Stewing lamb
- 2-3 tbspn olive oil
- 3 tbspn plain flour
- 1 tbspn tomato puree
- 2 small onions roughly chopped
- 2 medium carrots roughly chopped
- 1 leek roughly chopped
- ½ swede roughly chopped
- 1 tbspn pearl barley
- 1 chicken stock cube
- 1 black pudding link roughly chopped
- 2 large potatoes thinly sliced
- freshly ground black pepper
- 500 ml boiling water
- 2 sprigs fresh thyme
- 1 tbspn worcester sauce (optional)
Accompaniment
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Description
I saw Phil Vickery make this on This Morning & decided to give it a try. It is superb,great for this cold snap
Method
-
1
PreHeat oven to 180 degrees C
1 Heat oil in a large casserole dish,add the lamb & brown well.
2 Remove from dish & keep warm.
3 Add tomato puree & flour to casserole ,& stir to make a roux
4 Next add vegetables & pearl barley, crumble over stock cube & pour on boiling water,stir thoroughly.
5 Return Lamb to dish,scatter over black pudding & thyme
& a few twists of black pepper.
6 Top with sliced potatoes & drizzle with olive oil.
7 Cover dish & put into oven cook for 1hr 15 min
.
8 Remove lid from dish,return to oven & cook for further
45 mins until potatoes are golden & crisp.
9 Enjoy
Chef's Tips
Serve with pickled red cabbage.
Try substituting the swede with 1 large potato & 1
sweet potato,both peeled & roughly chopped.
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