Slimming World’s Lancashire hotpot
Serves:4 PREP:15 MINS COOK:1 HOUR 50 MINS
✱ Low-calorie cooking spray
✱ 800g lean lamb leg steaks, all visible fat removed, cut into bite-size pieces
✱ 3 onions, chopped
✱ 4 celery sticks, chopped
✱ 4 carrots, peeled and roughly chopped
✱ 1 level tbsp plain flour
✱ 1tbsp Worcestershire sauce
✱ 4tbsp tomato purée
✱ 500ml boiling lamb stock
✱ 2 bay leaves
✱ 800g potatoes, peeled and thinly sliced
✱ Vegetables, to serve
1 Preheat oven to 160°C, Gas 3. Place a large ovenproof casserole pan over a high heat and spray with low-
calorie cooking spray. Cook the lamb in batches for
3-4 mins or until lightly browned. Transfer each
batch to a plate with a slotted spoon, cover and set aside.
2 Add the onions, celery and carrots to the pan and stir-fry for 3-4 mins. Sprinkle over the flour and cook for a further 2 mins. Add the Worcestershire sauce, tomato purée and stock and bring to the boil. Return the lamb to the pan, stir in the bay leaves and remove from the heat.
3 Arrange the potatoes in a spiral pattern on top of the meat and vegetables, season well and spray with low-calorie cooking spray. Cover and cook in the oven for 1 hour 30 mins or until the potatoes and lamb are tender.
4 Turn the heat up to 200°C, Gas 6 and spray the potatoes with low-calorie cooking spray. Uncover and cook for a further 10 mins until golden, and serve hot with your favourite vegetables.