Low Carb British Lancashire Hotpot (Lamb and Mushroom Stew)
The Lancashire hotpot is a famous lamb stew originating from Lancashire in the North West of England. It’s a very easy but delicious dish, traditionally made of lamb or mutton with onions, topped with sliced potatoes and baked in a heavy pot on low heat.
How to Make It
Step 1
Dice the lamb into 1-inch chunks. Discard any excess fat. Season with salt and pepper.
Step 2
In an Instant Pot or pressure cooker, press the sauté function and add 1 tablespoon of olive oil. Brown the lamb chunks to seal but not cooked through, about 3 minutes. If you don’t have an Instant Pot, you can brown the meat in an enamelled cast-iron casserole over medium-high heat.
Step 3
Transfer the lamb chunks and their juices to a large bowl. Dice the onions and garlic. Add 1 tablespoon of olive oil to the pan and sauté the onions and garlic. When they have softened, pour in the red wine and use a wooden spatula to deglaze the base of the pan. Let simmer for 2 minutes.
Step 4
Pour in the stock and the lamb with its juices into the onion mixture. Drop in the bay leaves. Cancel the sauté function on the Instant Pot, place the lid on and set the function to pressure cook for 15 minutes and the valve set to sealing. Allow 10 minutes for a natural pressure release. If making in a cast-iron casserole, cover and cook over moderately low heat, stirring from time to time until the lamb is tender, about 1 hour and 30 minutes.
Step 5
When the lamb is cooked and tender, roughly chop the turnips into half-inch cubes and dice the mushrooms. In a small bowl, mix the arrowroot into the cream until completely smooth and with no lumps. Press the sauté function on the Instant Pot and pour the cream mixture into the lamb stew. Add the turnips, mushrooms, rosemary and thyme to the lamb stew and simmer until tender, about 20 minutes and the suace has thickened slightly.
If making in a cast-iron casserole, you can add the turnips to the last 20 minutes of cooking the lamb and pour the cream mixture in after to thicken.
Step 6
Preheat the oven to 350F/ 180C. Use a mandolin to evenly slice the zucchini into ¼-inch disks. Drizzle 1 tablespoon olive oil and sprinkle the grated parmesan cheese and ground almonds. Shake to evenly coat.
Step 7
Heat a non-stick frying pan over medium heat. Gently fry the zucchini disks until lightly golden on both sides. Set aside.
Step 8
Transfer the stew into an oven-safe dish and layer the zucchini disks over the stew in a spiral. Start from the outside and work your way in. Bake in the oven for 15 minutes. Serve hot.
Ingredients
- Diced Lamb Stew Meat (Shoulder, Leg, Fillet)
20 oz
- Mushrooms, raw
300 g
- Beef dripping
15 g
- Onion, white, yellow or red, cooked
0.5 cup
- Red wine
0.33 cup
- Water
17 fl oz
- Beef Broth Dry Cubes
1 cube (6 fl oz prepared)
- Stock Cubes Lamb
17 fl oz
- Bay Leaf
2 leaf
- Turnip greens, raw
2 cup
- Arrowroot Powder/ Starch
2 tsp
- Zucchini
2 cup
- Parmesan cheese, dry (grated)
2 tbsp
- Almond flour
2 tbsp