Lancashire Hotpot serves about 6. mine will stretch to 8 (we just have more vegetables on the side) You will need: 500g diced lamb or beef 1 tbsp plain flour 2 white onions - 1 roughly chopped 1 grated 2 red onions - 1 roughly chopped 1 grated (the grated ones means youre going to get them yummy flavours in every mouthful - nom nom) about 4 or 5 carrots (or a 10p shit corner bag full or prepared ones like I had) 2-3 medium sized potatoes, sliced. 4 squirts of tomato purée (or measured tbsps if you must) salt & pepper 500ml beef or lamb stock (no more else itll be swimming) Ideally a pot that is suitable for both hob and oven, with a lid. 1. brown off your diced meat, then remove from the pan with a slotted spoon and put aside - leave the juices in the pan. 2. throw in your onions & carrots. stir them through the meat juices and allow to simmer for a few minutes. 3. add tomato puree, salt and pepper. stir in. then sprinkle over the flour. stir (it will go very thick). then add in your stock. re-add your meat to the pan. bring to the boil and simmer until the sauce thickens (if you dont your potatoes will sink) 4. Add thin slices of potato to the top, cover, and bung in the oven for 1-1.5hrs @ 160*c until potatoes are cooked. 5. remove lid and put back in the oven for 10-15 minutes for the potatoes to crisp up - you can brush with a little oil at this point for them to crisp better than mine - I didnt due to SW syns. :/ garnish with some chives just before serving if you like :) Slimming world folks - there is about 4.5 syns in this whole pot (flour). Divide accordingly. Im going to re-heat this later when we get in from school, dance club, karate, shopping and whatever else gets added to ones to-do list. (losely cover with foil and put it in at about 220*c for about the same time it takes to boil up some cabbage and peas.) Enjoy. Dee x
Posted on: Wed, 22 Oct 2014 12:05:35 +0000
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