Tag Archives: Potato

Lamb Hotpot with Celeriac and Potato

Lamb Hotpot
Lamb Hotpot

This is another British classic, a regional stew from Lancashire, in the North West of the England for those who aren’t from these parts. Although using a cheaper cut of meat, neck fillet, the taste is spectacular and it’s slow cooking ensures that the meat is soft and unctuous add in the layers of potato and celeriac it makes a great comfort food after a cold winters day on “t’moors” or anywhere else.

If you can’t get neck fillet, trimmed and cubed lamb rump works just as well.

Serves 4 – Gluten Free

Ingredients

  • 650g lamb neck fillet
  • 2 tbsp plain flour, seasoned  (use a gluten free alternative like Doves Farm Gluten Free Plain White Flour, for a Gluten Free Version of the recipe)
  • 3 tbsp oil
  • 2  medium to large brown onions, sliced
  • 125g chestnut mushrooms roughly sliced
  • 3-4 sprigs of thyme
  • 500ml hot lamb stock
  • 350g  celeriac, peeled and thinly sliced
  • 300g floury potatoes, like King Eward, scrubbed and thinly sliced

Method

  1. Preheat the oven 150C/140C fan/Gas Mark 2
  2. Trim any excess fat from the lamb and cut into cunky bite sized pieces
  3. Pop the seasoned flour onto a plate  and use it to dust the lamb cubes
  4. Heat a tablespoon of oil in a 2 litre Cast Iron casserole and brown the lamb in batches, don’t crowd the pan as this will cause the lamb to steam rather than fry and it won’t brown, in this case less is more (If you don’t have a flame proof casserole, use a frying pan and stew in a 2 litre oven proof dish). The browned lamb will give the gravy a rich colour and flavour.
  5. Once browned put the lamb on a plate.
  6. Add another tablespoon of oil to the pan and fry the onions for 2 minutes or until the start to soften.
  7. Pop in the remaining oil and add the mushrooms and thyme and fry for a further 5 minutes, when the mushrooms should have softened.
  8. Put the lamb back into the onion and mushrooms and stir
  9. Pour over the stock and layer the celeriac, covering the top of the mixture.
  10. Top with the potato slices creating a nice layered look.
  11. Cover with a lid or foil and place in the oven for 1 1/2 hours
  12. Uncover and cook for a further hour or until the potato topping is crispy and golden.
  13. Leave to rest for 15 mins, this will allow the potato starch to bind the the stew slightly.

Serve with some steamed Chanteney carrot and green beans or tender stemmed broccoli.

Roasted Garlic Mash

Roasted Garlic Mash
Roasted Garlic Mash

Even though I love a serving of good buttery mashed potato, I’m always on the lookout for different ways to add some variety to my meals. This recipe adds an extra depth to the mash with the subtle roasted garlic giving a touch of luxury.

Serves 4-6 Gluten Free

Ingredients

  • 2 whole Garlic bulbs
  • 4 tbls Olive Oil
  • 2kg Potatoes, peeled and halved is large (Desiree, King Edwards or Maris Piper are good mashing varieties).
  • 100ml single cream

Method

  1. Preheat the oven to 190C(170C fan)
  2. Cut horizontally through the top of the garlic bulbs, exposing the bare cloves inside.
  3. Place the bulbs on a piece of foil and drizzle with a tablespoon of olive oil.
  4. Wrap the foil into a loose parcel around the garlic and bake for 40 minutes.
  5. Boil the potatoes in salted water until they are soft to a knife point.
  6. Drain and return to the pan for a minute or two over a low heat to dry them off.
  7. Squeeze in three quarters of the roasted garlic, add the cream and olive oil and mash until smooth.
  8. Stir through the remaining garlic.

Serve and enjoy…

This recipe works wonderfully as an accompaniment for your favourite sausages or the ‘Two Fat Ladies’ Roast Goose for Christmas.