This hotpot was inspired by the traditional Lancashire hotpot, which is made with lamb chops, root vegetables, thyme and a sliced potato topping. Our hotpot uses mince, which is slightly more convenient than chops, and also includes mushrooms, fresh thyme and leeks.
1 hour 30 minutes
- 450g lean lamb mince
- 100g mushrooms, sliced
- 450ml good, hot lamb stock
- 2 tablespoons gravy granules
- 1 tablespoons fresh thyme leaves
- 2 leeks, finely sliced
- 50g Lancashire cheese, grated
- 675g potatoes, peeled and sliced
- Melted butter
- In a non-stick pan dry fry the mince with the mushrooms for 4-5 minutes until browned. Add the stock, gravy granules and fresh thyme and cook for further 2-3 minutes until thickened. Season and transfer to an ovenproof casserole dish.
- Preheat the oven to 180-190°C, 350-375°F, Gas Mark 4-5.
- Cover the mince with the leeks and cheese. Layer over the potatoes brush with melted butter. Cover with foil and cook in preheated oven for 1½ hours, uncover for the last 30 minutes to allow the potatoes to brown.
- Serve with pickled red cabbage or extra seasonal vegetables.