A savoury sauce mix with thyme and rosemary for a warming Lancashire Hotpot.

Usage

For OUR RECIPE you will need …

1 sachet Schwartz Lancashire Hotpot Recipe Mix
1 tbs oil
1 onion, sliced
1 carrot, peeled and sliced
450g (1lb) lean lamb, cubed
400ml (13fl oz) water
200g (7oz) potatoes, peeled and sliced to the thickness of a pound coin
7g (¼oz) butter

Directions …

1. Pre-heat the oven to 180˚C, 350˚F, Gas Mark 4.

2. Heat the oil in a frying pan, fry the onion and carrots for 8-10 minutes until browned.  Transfer to a casserole dish.  Return the pan to the heat and add the lamb, fry for 8-10 minutes until browned, place the lamb on top of the onion and carrots.

3. Mix the sachet contents with the water and pour over the lamb.

4. Top with the potato slices and dot with pieces of butter, then cook in the oven for 2 hours.

5. Serve with green vegetables.  

Hints & Tips …

Try adding a splash of red wine before cooking for extra flavour.

Ingredients

Wheat Flour, Modified Maize Starch, Flavourings (contains Barley, Mustard, Wheat), Onion Powder, Garlic Powder (9%), Salt, Lamb Powder, Bay Leaves, Barley Malt Extract, Thyme, Rosemary, Sugar, Ground Celery Seed, Rapeseed Oil, Acidity Regulator (Citric Acid), Anti-caking Agent (Silicon Dioxide).

Allergen Advice

Contains: Barley, Celery, Mustard, Wheat

Nutritional Information

A 329g serving made according to OUR RECIPE contains

Typical Values	Per 100g (as sold)	Per 329g serving (¼ of OUR RECIPE)*
Energy:	1324kj/317kcal	1275kj/304kcal
Protein:	8.9g
Carbohydrates:	63.7g	18.5g
of which sugars:	3.4g	5.2g
Fat:	2.9g	13.7g
of which saturates:	1.1g	5.3g
Fibre:
Sodium:
Salt (based on Sodium):

*Based on OUR RECIPE

Recipes using Lancashire Hotpot