Lancashire Hot Pot

• 10 kg sauté potatoes/sliced potatoes
• 10 fl oz veg oil
• 11 kg diced lamb
• 2 kg chopped onion
• 1.5 kg chopped carrots
• 1.5 kg chopped celery
• 250g tomato puree
• 4 pints water
• 40g beef stock (powder)
• 6 pints gravy
• seasoning
• 1x tbsp mint
• 125g melted butter

1. Heat oil and seal lamb in bratt pan. Add tomato puree.
2. Add stock and simmer for 2/3 hours until lamb nearly cooked
3. Add all vegetables and cook until soft
4. Season and add mint and cook out for 2/3 minutes
5. Thicken only if necessary
6. Serve into gastronome tins
7. Place sliced potatoes on top of each tin, brush with butter
8. Cook in pre-heated oven 185°C for 30 minutes
9. Probe and sprinkle with dry parsley and serve

Note from the BDA:

"We recommend this dish to be served with seasonal vegetables on the side to increase overall calorie content."

Lancashire Hotpot: Per portion (248g)

• Energy: 263 kcal/1099 KJ
• Protein: 18.2g
• Fat: 14.3g
• Saturates: 5.3g
• CHO: 16.5g
• Sugars: 2.6g
• Fibre: 0.7g
• Sodium: 252mg

Per 100g

• Energy: 106 kcal / 443 KJ
• Fat: 5.8g
• Saturates: 2.1g
• Protein: 7.4g
• Carbohydrate: 6.7g
• Sugars: 1.0g
• Fibre: 0.7g
• Sodium: 102mg