Easiest Way to Make Delicious Vickys Lancashire (Lamb) Hotpot, GF DF EF SF NF

Vickys Lancashire (Lamb) Hotpot, GF DF EF SF NF. This famous lamb stew topped with sliced potatoes should be on the menu at every British pub, from BBC Good Food. Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top. Lancashire hotpot is a classic British is that hearty, warming and full of rich flavours.

Quickly brown the lamb chops on both sides, remove from. This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds. We earn a commission for products purchased through some links in this article. You can cook Vickys Lancashire (Lamb) Hotpot, GF DF EF SF NF using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Vickys Lancashire (Lamb) Hotpot, GF DF EF SF NF

1. It's 800 grams of potatoes, peeled and thinly sliced.
2. It's 600 grams of diced lamb.
3. Prepare 3 of onions, finely chopped.
4. It's 2 of carrots, peeled & sliced.
5. It's 1 of bay leaf.
6. Prepare 3 sprigs of thyme.
7. Prepare 300 ml of vegetable or lamb stock.
8. Prepare 1 tsp of Vickys Gluten-Free Worcestershire Sauce recipe link below.
9. Prepare 1 tbsp of cornstarch / cornflour.
10. Prepare of salt & pepper.
11. It's 25 grams of sunflower spread or butter, melted.

You can't get much more comforting than a gorgeous Lancashire hotpot. The traditional British stew, hailing from the North West of England consists of chunks of lamb, topped with sliced potatoes (and we've thrown in. This Lancashire Hotpot is slimming friendly and the perfect warming, winter meal. This Lancashire Hotpot recipe has been passed down through generations and the only change we've made is that we now remove all of the fat from the lamb before cooking.

Vickys Lancashire (Lamb) Hotpot, GF DF EF SF NF step by step

1. Preheat the oven to gas 3 / 170C / 325°F and lightly grease an ovenproof casserole dish with a lid.
2. Put a layer of potato slices, overlapping, at the bottom of the dish.
3. Brown the diced lamb in a frying pan then place it on top of the potato layer. Then scatter the onions, carrots, thyme sprigs and bay leaf over the lamb.
4. Season with salt & pepper then arrange the rest of the potato slices, again overlapping, on the top.
5. Pour the vegetable stock mixed with the worcestershire & cornstarch over the top then brush the potato with the melted butter https://cookpad.com/us/recipes/338187-vickys-homemade-worcestershire-sauce-vegan.
6. Put the lid on the dish then bake for 1 hr 50 minutes, then remove lid and cook uncovered for a further 40 minutes to crisp the potatoes.
7. You can change up this traditional casserole by adding other vegetables, for example, the last time I made this I added some peas, red bell pepper and chopped baby plum tomatoes that I needed to use from the fridge.

Kings of the Northern Knees Up! Visit www.thelancashirehotpots.net/events for tour dates Booking enquiries This is where all the top and bestest Hotpot fans hang out! Vickys Roast Chicken Ratatouille, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Roast Chicken Ratatouille, GF DF EF SF NF. Ratatouille is one of my most favourite meals.

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