lighter lancashire hotpot

Lamb

Lighter Lancashire hotpot

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Our lighter Lancashire hotpot is a better-for-you version of the family favourite, made with lean lamb, mushrooms and plenty of veg.

Ingredients

2 tbsp vegetable oil

700g lamb neck, cut into bitesize chunks, fat trimmed and discarded

2 onions, halved and sliced

250g chestnut mushrooms, finely chopped

2 celery sticks, chopped

400g chantenay or other small carrots, trimmed (150g roughly chopped, 250g halved lengthways)

1½ tbsp plain flour

3 nori sheets (from Tesco, Morrisons, Waitrose and Ocado), broken up, or 10g dried kelp (from souschef), rehydrated and chopped – or use 2 tbsp Worcestershire sauce

2 rosemary sprigs (or thyme), torn roughly

500ml chicken, lamb or beef stock

400g waxy potatoes, peeled and thinly sliced

Directions

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