Lancashire Hotpot with Pickled Red Cabbage
Ingredients
- 700 g lamb neck fillet, sliced
- 800 g floury potatoes, thinly sliced
- 3 onions, thinly sliced
- 400 ml lamb stock
- 2 tbsp Worcestershire sauce
- 5 g fresh rosemary
- 30 g butter
- 200 g pickled red cabbage
Nutrition (per serving)
- Calories
- 710 kcal
- Protein
- 38.1 g
- Carbohydrate
- 45.3 g
- of which sugars
- 11.5 g
- Fat
- 40.4 g
- of which saturates
- 20 g
- Fibre
- 7.3 g
- Salt
- 2.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 170°C. Layer half the sliced onions in the base of a deep casserole dish, then season.
- 2
Place the lamb on top, add the rosemary and Worcestershire sauce, then cover with the remaining onions.
- 3
Arrange the potato slices in overlapping layers on top, pour over the stock and dot with butter.
- 4
Cover tightly with a lid or foil and bake for 1 hour 30 minutes.
- 5
Remove the lid and increase the oven to 200°C for a further 25 minutes until the potato topping is golden and crisp.
- 6
Serve from the dish with pickled red cabbage on the side.
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