Lancashire Lamb Hot Pot (PKP 4.8L & 5.7L)
This awesome Lancashire Hot Pot is so worth the effort. To make it a little simpler, try buying diced lamb and cook for 30 minutes instead of 55.
This is a complete meal on its own but serve with some extra veggies to make it go further.
4 tbsp olive or cooking oil
Shoulder of lamb ~1.5kg
3 onions, chopped
6 carrots, chopped
1 garlic clove, finely chopped
1 tsp Worcestershire sauce
1L stock (beef or lamb)
1 tsp thyme
1 tsp rosemary
6 potatoes, cut into 1cm slices
Salt and pepper (to taste)
Select the SAUTE function, add half the oil and allow to heat. Add the lamb and rotate occasionally for about 5 minutes until browned on all sides, then remove and set aside.
Add the onions, carrots, garlic, thyme and rosemary and stir regularly for 2 minutes. Add the Worcestershire sauce, stock and lamb, then press CANCEL.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 55 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the lamb and set aside. Shred the lamb using two forks then add the shredded lamb back in to the inner pot.
Add the steamer tray to the inner pot and place the potatoes on the tray. Put the lid on and close the pressure valve then select the STEAM function, adjust the timer to 5 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Remove the steamer tray, spoon the stew in to a casserole dish and arrange the potatoes on top. Brush the potatoes with the rest of the oil and place under a grill for 5 minutes until golden before serving.