HomeFood & drinkLancashire Hot Pot

Lancashire Hot Pot

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 18 minutes
Cooking time: 75 minutes
 
Ingredients (for 4 people) :

    - 2 rashers light bacon, chopped
    - 850g stewing beef, cut into large chunks
    - 2 large onions, peeled and chopped
    - 4 carrots, peeled and sliced
    - 100g mushrooms, sliced
    - 2 tsp Worcestershire sauce
    - 2 bay leaves
    - 2 sprigs thyme
    - 500ml beef stock
    - 1 tbsp cornflour
    - 805g butternut, peeled and sliced
    - Steamed green cabbage to serve

Method:

Dry fry the bacon for 2-3 minutes in a casserole dish, then add the lamb and cook for a 1-2 minutes before stirring in the onions and carrots.

Pour in the stock, bring to the boil then add the Worcestershire sauce, bay leave and thyme and simmer for 45 minutes.

Preheat the oven to 190C (375F) Gas Mark 5.

Mix the cornflour with a tbsp water then stir into the hotpot and simmer, stirring until it thickens.

Arrange the slices of butternut on top of the lamb, spooning a little of the sauce over then as you layer, and place the casserole in to the oven for 20-25 minutes, until the butternut is cooked.

Serve with steamed cabbage.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: This is a Dukan Diet recipe.

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another free recipe every day






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