-
Hot Pot
0
As a kid, coming home from school and smelling that Mum had made Hot Pot was one of THE highlights of my week. Even as I write I can smell the lamb, the gravy, imagine the crispy spuds and feel the tang of pickled cabbage or beetroot finishing the taste sensation off. One pot – a million memories!Recipe and Image E.ON( www.eonenergyfit.com and www.facebook.com/eonenergyfit)
Hot PotIngredients
- 900g lamb shoulder, cubed
- 900g sliced potatoes
- Salt and Pepper
- 2 finely sliced onions
- 2 sliced carrots
- Fresh thyme, bay leaf
- 550ml beef stock
- 50g butter
- Splash Worcestershire sauce
Method
- Butter a casserole dish and line with a layer of potatoes, season well.
- Layer up the meat, carrot, onion, herbs and seasoning.
- Finish with a layer of overlapping potatoes.
- Add the Worcestershire sauce to the stock, enough to reach the bottom of the top layer of potatoes.
- Brush the top with melted butter and cover
- Cook for 2 hours at 180c.
- Take off the lid and cook for 30mins more, to crisp the potatoes.
- Serve with pickled beetroot.
