Photo of Lancashire hotpot by WW

Lancashire hotpot

11 - 14
PersonalPoints™ per serving
Total Time
2 hr 5 min
Prep
35 min
Cook
1 hr 30 min
Serves
4
Difficulty
Easy
It's perfect for a hearty family meal and you can dish it up with any of your favourite ZeroPoint green vegetables.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Lamb Neck Fillet, raw

450 g, trimmed of visible fat and cubed

Onion(s)

2 medium, sliced

Celery, Raw

1 stick(s), chopped

Carrots, raw

4 medium, peeled and sliced

Mushrooms

200 g, chopped

Plain White Flour

25 g

Chicken stock cube(s)

1 cube(s), 40ml stock

Worcestershire Sauce

2 teaspoons

Bay leaf, dry

1 leaf/leaves

Potato(es), Raw

450 g, sliced very thinly into rounds (no need to peel)

Instructions

  1. Heat a large, nonstick, lidded saucepan over a medium heat. Spray with the cooking spray and cook half the lamb for 5 minutes until browned all over. Remove from the pan with a slotted spoon, then repeat with the remaining lamb. Set the lamb aside.
  2. Preheat the oven to 180°C, fan 160°C, gas mark 4. Add the onions to the pan, spray with more cooking spray, cover, and cook for 5 minutes, stirring occasionally, until softened. Add the celery, carrots and mushrooms and cook for another 2 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes, then pour in the stock and Worcestershire sauce. Add the bay leaf and lamb, then season.
  3. Transfer the lamb to a 23 x 28 cm ovenproof dish and arrange the potatoes on top, overlapping. Cover tightly with a lid or foil and cook in the oven for 1 hour. Remove the lid or foil, spray the top with the cooking spray, and cook for a further 20 minutes. Turn the oven to a high grill and brown the top for a final 10 minutes.

Notes

Make it part of your routine to plan ahead for fabulous slow-cooked dinners such as this.