Date posted: 02/12/2020

Lancashire hot pot pie with pickled red cabbage slaw

  • Serves 10
Votes: 7 Average: 3.3


La Espanola pure olive oil 40ml
Maldon sea salt organic 10g
Everyday Favourites cracked black peppercorn 2g
Everyday Favourites plain white flour 50g
Red Tractor Farmstead lamb leg - diced 1500g
White onion - peeled and sliced 200g
Carrots - peeled and sliced 200g
Celery - sliced 200pce
Garlic 30g
Thyme 10g
Bay leaves 2g
Cirio tomato purée 50g
Major lamb stock base 80g
Everyday Favourites shortcrust pastry block 1500g
Maris Piper potatoes 1000g
Arla Pro salted butter 40g


  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.
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