Recipes
Lancashire Hotpot recipe
- Serves 4
- Easy
- Prep 15 mins
- Cook 2 hours 40 mins
-
155 Rating(s)
Ingredients
- 8 middle neck lamb chops
- 175 g (6 oz) lamb’s kidneys, halved and cored
- 450 g (1 lb) leeks, rinsed and sliced
- 2 medium carrots, sliced
- 1 packet Schwartz Flavourful Lamb Casserole Recipe Mix
- 600 ml (1 pint) hot lamb or beef stock
- 1 tbs tomato purée
- 900 g (2 lbs) potatoes, peeled and finely sliced
- 1 tbs Schwartz Thyme
Neck of lamb is ideal for stews. Try to buy 'on the bone' meat as adding the bones, as well as the meat, to a stew will add a fantastic depth of flavour (just remember to remove the bones before serving).
Method
Step 1
Pre-heat the oven to 170°C, 325°F, Gas Mark 3. Meanwhile, dry fry the chops in a saucepan until browned, set aside.
Step 2
Now brown the kidneys and layer the meat and vegetables into a large casserole pot.
Step 3
Blend the sachet contents with the stock and tomato purée. Pour over the lamb and then top with the sliced potatoes.
Step 4
Cover and cook for 2 hours. Remove the lid, sprinkle with the Thyme and cook for a further 30 minutes. Delicious served with French beans.
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