Westmorland Hotpot
Although the English county of Westmorland no longer exists, this rural treat, also known as Tatie Pot and Lancashire Hotpot, is a welcome recipe from our neighbor's sheep country. Traditionally made with mature lamb, Westmorland Hotpot is the perfect lamb dish for this time of year.
4 people
90 minutes
10 minutes
Ingredients
- 225 g Black Pudding cut into cubes
- 225 g Carrots chopped
- 1 tbsp Olive Oil
- 2 - Onions chopped
- 600 g SuperValu Diced Lamb
- 1 bunch SuperValu Fresh Thyme to garnish
- 4 large SuperValu Rooster Potatoes peeled and thickly sliced
- 225 g SuperValu Swede (or turnips) chopped
- 450 ml Vegetable Stock or lamb stock
Method
1. Preheat the oven to 180°C/ gas mark 4.
2. Remove any visible fat from the lamb. Heat the oil in an ovenproof casserole, then add the lamb to seal and brown it lightly. Add the black pudding, vegetables and stock, then layer the sliced potatoes on top.
3. Bring to a simmer, then bake in the oven, uncovered, for about 1½ hours, until the lamb is tender and the potatoes are beginning to brown.
4. To serve, ladle the hotpot into warmed bowls and garnish with some fresh thyme.
