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Lancashire hotpot with green beans and flaked almonds
Lancashire hotpot with green beans and flaked almonds
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Use a shallow dish for crispy golden potatoes.
Ingredients:
  • 40g butter, softened
  • 750g diced lamb
  • 40.00 ml plain flour
  • 36.80 gm vegetable oil
  • 2 brown onions, chopped
  • 2 carrots, peeled, sliced
  • 510.00 gm beef stock
  • 24.40 gm worcestershire sauce
  • 4 sprigs fresh thyme
  • 500g desiree potatoes, peeled, thinly sliced
  • 82.50 ml flaked almonds
  • 200g green beans, trimmed
  • 18.20 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then generously grease a 10-cup-capacity casserole dish with 20g of butter.
  • 1. In a large snap-lock bag, combine lamb and flour. Shake well to coat the lamb evenly. Remove lamb from the bag, shaking off any excess flour. 2. In a large, deep frying pan, heat oil and half of the butter. Add half of the lamb and cook for 5 minutes until browned all over. Transfer to a bowl. 3. Repeat the process with the remaining lamb using the remaining butter.
  • Sauté onion and carrot in the pan until onion softens, about 5 minutes. Add lamb, stock, Worcestershire sauce, and thyme to the pan. Bring mixture to a boil, then remove from heat.
  • Layer one-third of the potato slices on the bottom of the prepared dish. Spread the lamb mixture over the potatoes. Top with the remaining potato slices in an overlapping pattern. Season with salt and pepper. Cover the dish with baking paper and then foil. Bake for 1 hour. Uncover and bake for an additional 35 minutes until the potatoes are golden and the lamb is tender.
  • Toast almonds in a frying pan over medium heat, stirring occasionally, for 2 minutes until lightly toasted. Transfer to a plate. Boil beans in a saucepan of water for 2 minutes until bright green and tender. Drain well and place in a serving dish. Drizzle with oil, sprinkle with almonds, and serve with hotpot.

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