Lancashire hotpot
Lancashire hotpot
Use up any spare celeriac or swede in a low-carb mash. Cook the whole dish in a casserole or improvise by using a round, ovenproof serving dish and a pan lid.
Serves 6
Per serving:
Carbs, 14g
Protein, 29g
Fat, 47g
Fibre, 4.3g
Calories, 602
Ingredients
- 3 tbsp lard, ghee or butter
- 800g lamb neck or shoulder, diced
- Salt and freshly ground black pepper
- 1 bay leaf
- 3 sprigs thyme
- 2 medium onions, roughly chopped
- 300g turnip or swede, cut into 2cm dice
- 2 tbsp cornflour
- 3 tbsp Worcestershire sauce
- 500ml lamb, beef or chicken stock or water
- 250g celeriac or swede, trimmed and sliced
Directions
Heat two tablespoons of the fat and fry the lamb over a high heat in a casserole dish.
Season the meat with pepper and salt in the pan, add the bay leaf and thyme and stir occasionally until any water has evaporated and the meat is browned all over.
Heat the oven to 190c/170c fan/gas 5.
Reduce the heat to medium and add the onions and turnips to the pan, stir through and cook the onions for about 10 minutes, or until they are soft.
Discard the sprigs of thyme but leave the bay leaves. Scatter the cornflour over the top and stir in, then add the Worcestershire sauce and stock.
Bring to the boil, stirring constantly. You should have a rich and tasty soup-like gravy.
Arrange the celeriac slices like overlapping scales over the lamb, pressing them down to touch the gravy.
Use a brush to dab the tops with the remaining tablespoon of fat. Put the lid on the casserole, if you have one, or wrap the dish tightly in two layers of foil.
Bake the hotpot in the oven for 90 minutes, then remove the lid or foil and cook until the celeriac is golden brown and tender.
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