Feast your eyes on this Lancashire hotpot that even the saucepan lids will love!
Ingredients
- 1 tablespoon olive oil
- 20g butter
- 4 (200g each) lamb forequarter chops
- 2 medium brown onions, sliced
- 2 medium carrots, peeled, sliced
- 4 sprigs fresh thyme
- 2 tablespoons plain flour
- 2 dried bay leaves
- 3 cups Massel beef stock
- 1 tablespoon worcestershire sauce
- 2 medium desiree potatoes, peeled, thinly sliced
- 20g butter, melted
- Finely chopped fresh flat leaf parsley leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Heat oil and butter in a 24cm (base) round, heavy-based, flameproof casserole dish over medium-high heat. Cook chops, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
- Step 2Add onion, carrot and thyme. Cook, stirring, for 4 to 5 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute. Add bay leaves.
- Step 3Stir in stock and worcestershire sauce. Return chops to pan. Remove from heat. Arrange potatoes in an overlapping pattern on top. Cover dish. Bake for 1 hour 30 minutes. Remove from oven. Increase temperature to 220°C/200°C fan-forced. Brush potatoes with melted butter. Bake, uncovered, for 30 minutes or until potatoes are golden and chops tender. Discard bay leaves and thyme sprigs. Serve sprinkled with parsley.
- Low carb
- Low sugar
- Lower gi
Nutrition
2611 kj
Energy
46g
Fat Total
15g
Saturated Fat
4g
Fibre
34g
Protein
120mg
Cholesterol
907.72mg
Sodium
7g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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