Alternatively, use best end neck of lamb chops (as in traditional Lancashire hotpot): you will need about 1.5kg · 3¼ lb. You can also make individual hotpots in 500ml · 18fl oz dishes, see picture on page 60, in which case adjust the cooking time to about 45 minutes covered and 30 minutes uncovered.

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Name: Lamb hotpot with celeriac
Prep time: 3 h
Cook time: 3 min
Total time: 3 h 3 min
Yield: 6
Cuisine: not set
Ingredients: 1.2 kg Lamb neck fillet or shoulder; Sea salt and black pepper; 2 Onions; 800 grams Carrots; 1 tablespoon Groundnut Oil or vegetable; 50 grams Unsalted butter; 1 Bay leaf; 2 teaspoons Worcestershire sauce; 725 ml Water; 700 grams Celeriac skinned weight

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INGREDIENTS

1.2 kg Lamb neck fillet ; or shoulder
Sea salt and black pepper
2 Onions
800 grams Carrots
1 tablespoon Groundnut Oil ; or vegetable
50 grams Unsalted butter
1 Bay leaf
2 teaspoons Worcestershire sauce
725 ml Water
700 grams Celeriac ; skinned weight

Servings

INSTRUCTIONS

Heat the oil and half the butter in the casserole over a medium heat and colour the lamb (in batches so as not to overcrowd the pan), removing it to a bowl as you go. Tip off the excess fat, leaving just a couple of tablespoons in the pan. Add the onions and fry for several minutes until golden (this happens quite quickly). Return the lamb to the pan, add the carrots and the bay leaf and stir to mix everything up. Stir the worcestershire sauce into the water and pour this over, then add some seasoning.

Cut the celeriac downwards into four or eight wedges depending on size, and thinly slice across (the slicing attachment on a food processor is useful here). Level the lamb and carrots as far as possible (the liquid won’t quite cover them) and bring to the boil. Layer the celeriac on top, seasoning the layers as you go, and dot with the remaining butter.

Cover and cook in the oven for 1¼ hours, then uncover and cook for 1 hour longer, until the celeriac is golden and crisp. You can also pop the pie under the grill briefly if you want to colour the top further.

NOTES

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Lamb hotpot with celeriac

1.2 kg Lamb neck fillet or shoulder
 Sea salt and black pepper
2 Onions
800 grams Carrots
1 tablespoon Groundnut Oil or vegetable
50 grams Unsalted butter
1 Bay leaf
2 teaspoons Worcestershire sauce
725 ml Water
700 grams Celeriac skinned weight

Preheat the oven to 190C/170C fan/gas 5. Have ready a large lidded casserole about 2.5 litre · 4¼ pt capacity. Cut the lamb into 5cm · 2in chunks and season them. Peel, halve and thinly slice the onions. Trim and peel the carrots and cut diagonally into 5cm · 2in lengths.
Heat the oil and half the butter in the casserole over a medium heat and colour the lamb (in batches so as not to overcrowd the pan), removing it to a bowl as you go. Tip off the excess fat, leaving just a couple of tablespoons in the pan. Add the onions and fry for several minutes until golden (this happens quite quickly). Return the lamb to the pan, add the carrots and the bay leaf and stir to mix everything up. Stir the worcestershire sauce into the water and pour this over, then add some seasoning.
Cut the celeriac downwards into four or eight wedges depending on size, and thinly slice across (the slicing attachment on a food processor is useful here). Level the lamb and carrots as far as possible (the liquid won’t quite cover them) and bring to the boil. Layer the celeriac on top, seasoning the layers as you go, and dot with the remaining butter.
Cover and cook in the oven for 1¼ hours, then uncover and cook for 1 hour longer, until the celeriac is golden and crisp. You can also pop the pie under the grill briefly if you want to colour the top further.

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Nutrition

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Serving Size: 1 Serving (443g)
Recipe Makes: 6 Servings

Calories: 609
Calories from Fat: 390 (64%)

Amt Per Serving		% DV

	Total Fat 43.3g	58 %
	Saturated Fat 21.1g	106 %
	Monounsaturated Fat 16.6g
	Polyunsanturated Fat 2.6g
Cholesterol 149.9mg		46 %
Sodium 288.6mg		10 %
Potassium 1067.5mg		28 %
Total Carbohydrate 16.8g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 12.4g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 609

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