2 garlic cloves
200g lamb mince
400g chopped tomatoes
12oml chicken stock
100ml sour cream
1 large carrot
How to make it
Lamb Hotpot, or Lancashire Hotpot, is a delicious traditional stew made from lamb, cooked with onion and topped with potato. We’ve added a helping of Shorrock’s Lancashire Bomb for added creaminess.
- Preheat the oven to 220°C Fan / 420°F / Gas Mark 7
- Bring a large saucepan of water to the boil, and add the potatoes. Cook until just soft, around 15 mins
- Drain and leave to one side
- Drizzle some oil in a frying pan
- On a medium heat, add lamb mince
- Add the onions and carrot and cook for about 5 mins, until everything looks softer
- Add the garlic and dried oregano
- Once everything looks suitably soft, add the chopped tomatoes
- Add the chicken stock, tomatoe puree and water
- Season with salt and pepper
- Bring the mixture to a boil then simmer until the sauce becomes thick
- In another bowl, crumble the cheddar and sour cream
- Pour the lamb hotpot mix into an oven proof dish
- Top with small dollops of the creamy cheese mixture
- Arrange the potato slices on top
- Finish with more dollops of the creamy cheese
- Bake for 10-12 mins, until the potatoes are lovely and creamy
Bake & serve!
- Lamb hotpot has all your veg and meat in one, so simply serve as it is!
Cheddar Au Gratin potatoes are surely everyone’s favourite dinner carb. They perfectly complement many different meat dishes and when using Lincolnshire Poacher, you get an earthy, powerful kick of flavour.
Cocotte Julienne is a traditional Russian dish which is very rich and creamy. Traditionally, this dish is served as an appetiser so you can make smaller portions in ramekins and serve it as a starter. If you love mushrooms and strong cheddar, this dish is perfect for you.