This favourite needs no introduction other than to say a proper Lancashire Hotpot requires Lancashire Sauce…no other substitutes will do!
SERVES: 4
Ingredients
- 20ml olive oil
- 1kg potatoes, scrubbed and sliced
- 400g lamb shoulder, diced and coated in plain flour
- 2 medium onions, chopped
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- 300ml stock, (lamb, beef or veg)
- 1 tbsp tomato puree
- 12 shakes Lancashire Sauce
- 50g butter
- 2 tsp chopped rosemary
Method
- Set the slow cooker to low (or high if your wish to halve the cooking time)
- Brown the lambs in the hot oil
- Add the onions, carrots and parsnip and cook over a medium heat for 2 minutes whilst stirring
- Pour in the hot stock, tomato puree, 1 tsp rosemary and season well with salt and pepper
- Bring to the boil and then transfer to the slow cooker
- Shake in the Lancashire Sauce
- Leave to cook on a low heat for 8 hours or a high heat for 4 hours
- When nearly ready heat the oven to 190 degrees centigrade
- Transfer the hotpot to a casserole, top with the sliced potatoes, dot with butter and sprinkle over the other teaspoon of rosemary
- Bake in the oven for about 25mins or until the potatoes are tender and browning
Serve with crusty bread and pickled red cabbage!