Dukan Lancashire Hotpot

A great one for the family

A great one for the family.

Prep time: 18 minutes
Cooking time: 1h 15 minutes
Serves 4
2 rashers light bacon, chopped
850g stewing lamb, cut into large chunks
2 large onions, peeled and chopped
4 carrots, peeled and sliced
100g mushrooms, sliced
2 tsp Worcestershire sauce
2 bay leaves
2 sprigs thyme
500 ml lamb stock
1 tbsp cornflour
805g butternut, peeled and sliced
steamed green cabbage to serve

Dry fry the bacon for 2-3 minutes in a casserole dish, then add the lamb and cook for a 1-2 minutes before stirring in the onions, carrots and mushrooms.
Pour in the stock, bring to the boil then add the Worcestershire sauce, bay leaves and thyme and simmer for 45 minutes.
Preheat the oven to 190C (375F) Gas Mark 5.
Mix the cornflour with a tbsp water then stir into the hotpot and simmer, stirring until it thickens.
Arrange the slices of butternut on top of the lamb, spooning a little of the sauce over then as you layer, and place the casserole in to the oven for 20-25 minutes, until the butternut is cooked.
Serve with steamed cabbage.

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