Leftover Lamb Lancashire Hot Pot
April 2, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 tbsp) Olive Oil
- (1 cup) Diced Onion
- (1 cup) Sliced Carrots
- (1 pound) Leftover Roast Lamb (cut into bite size pieces)
- (1.5 tbsp) All Purpose Flour
- (1 tbsp) Worcestershire Sauce
- (1/2 tsp each) Salt and Pepper
- (2 cups) Lamb Stock (or Chicken Broth)
- (2) Bay Leaves
- (1 pound) Potatoes - Sliced Thinly
- (1 tbsp) Melted Butter (for brushing on potatoes)
Directions
Preheat your oven to 325°F (170°C) and heat the olive oil in a Dutch Oven over medium-high heat.
Once the oil begins to shimmer add the onion and carrot then saute for 3-4 minutes, until the onion is fragrant and the carrots are beginning to become tender. Stir in the diced leftover lamb and all-purpose flour.
Continue stirring the ingredients for about 1 minute, then add Worcestershire sauce, salt, pepper, stock or both, and bay leaves. Bring to a simmer, then remove from heat.
Top the gravy with sliced potatoes, arranging them from the outer edge inward to the center of your Dutch oven. Layer as needed, then brush the potatoes with melted butter.
Cover your dish with the lid and bake at 325°F (170°C) for 1 hour. Remove from the oven when done and allow the hotpot to cool for 5 minutes before serving.
(courtesy of
