Lancashire hot pot pie with pickled red cabbage slaw

Method Print recipe

1. Heat the oil in a large sauté pan.
2. Mix the salt, pepper and flour together then tumble the lamb through the mix.
3. Quickly sear and colour the lamb in the hot oil and then remove from the pan and set to one side.
4. Add the sliced onions, carrots, celery and garlic and continue to cook for 3-4 minutes until lightly caramelised, then add the thyme, bay leaves and tomato puree.
5. Return the lamb to the pan and cover with pre-prepared stock, cover and place in the oven for 1 1/2 - 2 hours until the lamb is tender.
6. Once cooked remove from the oven to cool down.
7. Fill the pie tins, pre-lined with the pastry, top with sliced blanched potatoes, brush with melted butter and cook for 30-35 minutes until the pastry is cooked and the potatoes are browned.
8. Serve with pickled red cabbage or vegetables of your choice.