Lancashire hotpot
11
Points®
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
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 teaspoon(s)
Bay leaf, dry
1 leaf/leaves
Potatoes, 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.
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