Lancashire Hotpot With Green Beans And Flaked Almonds
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Serves4
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Prep 10 minutes
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Cook 2 hours
Ingredient
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40g butter, softened
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750g diced lamb
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2 tablespoons plain flour
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2 tablespoons vegetable oil
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2 brown onions, chopped
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2 carrots, peeled, sliced
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2 cups salt-reduced beef stock
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1 tablespoon worcestershire sauce
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4 sprigs fresh thyme
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500g desiree potatoes, peeled, thinly sliced
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¹⁄³ cup flaked almonds
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200g green beans, trimmed
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1 tablespoon extra virgin olive oil
Recipe
1. Preheat oven to
200°C/180°C fan-forced. Grease a 10-cup-capacity casserole dish with 20g
butter.
2. Place lamb in a
large snap-lock bag. Add flour. Shake to coat. Remove lamb from bag, shaking
off any excess flour. Heat oil and remaining butter in a large, deep frying
pan. Add ½ the lamb. Cook for 5 minutes or until browned all over. Transfer to
a bowl. Repeat with remaining lamb.
3. Add onion and
carrot to pan. Cook for 5 minutes or until onion has softened. Return lamb with
stock, worcestershire sauce and thyme. Bring to the boil. Remove from heat.
4. Meanwhile,
arrange ¹⁄³of the potato slices over base of prepared dish. Spoon lamb mixture
into dish over potato. Arrange remaining potato slices over top in an
overlapping pattern. Season with salt and pepper. Cover dish with baking paper,
then foil. Bake for 1 hour. Remove from oven. Remove foil and baking paper.
Bake for a further 35 minutes or until potato topping is golden and lamb is
tender.
5. Place almonds in
a frying pan over medium heat. Cook, stirring, for 2 minutes or until lightly
toasted. Transfer to a plate. Cook beans in a saucepan of boiling water for 2
minutes or until bright green and tender. Drain well. Place beans in a serving
dish. Drizzle with oil and sprinkle with almonds. Serve with hotpot.
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Nutrition:(per serve) 2745kJ; 37.2g fat; 11.5g sat fat; 48.3g
protein; 28.6g carbs; 8.1g fibre; 161mg chol; 738mg sodium.
Lancashire Hotpot
With Green Beans And Flaked Almonds
