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Lancashire hot pot
What you need
- 45 ml vegetable oil
- 500-675 g diced lamb, trimmed
- 175 g lamb kidneys, skinned, halved, cored and chopped
- 450 g leeks, trimmed, washed and sliced
- 2 carrots, trimmed, peeled and sliced
- 900 g potatoes, peeled and thinly sliced
- 3 tsp chopped fresh rosemary
- seasoning
- 600 ml lamb stock
Method
Preheat oven to 170°C.
Heat the oil in a large frying pan. Fry the lamb for 3-5 min until lightly browned. Add the kidney. Fry for 1-2 min until well browned.
In a large lightly greased round ovenproof casserole dish. Layer the lamb, kidney, leeks, carrots and 3/4 of the potatoes, sprinkling with the chopped rosemary and seasoning between each layer.
Pour over the stock. Top with a layer of the remaining potato slices. Cover. Cook in the oven for 1 days.
Uncover the dish. Increase oven temperature to 220°C. Cook for 30 min untuil golden brown and crispy.
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Preparation 10 minutes Cook 2 hours, 33 minutes Total 2 hours, 43 minutes -
Energy 609 kcal/serving Fat 3.00 g/serving Carbohydrates 235.64 g/serving Glycaemic Index 40 Glycaemic Load 23.81 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2549 | 355 | 10475 | 8350 |
| Energy (kcal) | 609 | 85.0 | 2500 | 2000 |
| Protein (g) | 43.9 | 6.13 | ||
| Carbohydrate (g) | 60.6 | 8.45 | 345 | 275 |
| Fat (g) | 21.5 | 3.00 | 95 | 70 |
| Fat (saturated) (g) | 5.73 | 0.80 | ||
| Fibre (g) | 6.43 | 0.90 | ||
| Sodium (mg) | 1090 | 152 | ||
| Salt (equivalent) (g) | 2.73 | 0.38 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 762 | 106 | 800 |
| Vitamin B-12 (µg) | 29.9 | 4.17 | 1 |
| Vitamin B-6 (mg) | 1.54 | 0.22 | 2 |
| Vitamin C (mg) | 65.7 | 9.16 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.45 | 0.48 | 10 |
| Zinc (mg) | 8.19 | 1.14 | 15 |
| Calcium (mg) | 119 | 16.7 | 800 |
| Folate (mcg) | 118 | 16.6 | 200 |
| Iron (mg) | 9.66 | 1.35 | 14 |
| Magnesium (mg) | 127 | 17.7 | 300 |
| Niacin (mg) | 15.9 | 2.22 | 18 |
| Pantothenic acid (mg) | 4.03 | 0.56 | 6 |
| Riboflavin (mg) | 1.67 | 0.23 | 1.6 |
| Phosphorous (mg) | 557 | 77.8 | 800 |
| Thiamin (mg) | 0.81 | 0.11 | 1.4 |
This recipe is:
- Low in fat
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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