Lancashire Hotpot In A Slow Cooker

Ingredients

If you want to make a delicious Lancashire hotpot in a slow cooker, you'll need the following ingredients:
1kg lamb neck, 1 large onion, 2 large carrots, 2 large potatoes, 2 tablespoons Worcestershire sauce, 2 tablespoons tomato ketchup, 250ml beef stock, 1 tablespoon freshly chopped thyme, and a good pinch of sea salt and freshly ground black pepper.

Instructions

Begin by preparing your ingredients. Peel and finely chop the onion, peel and slice the carrots, and peel and slice the potatoes. Place the lamb neck into the slow cooker with the onion, carrots, potatoes, Worcestershire sauce, tomato ketchup, beef stock, thyme, salt, and pepper. Give it all a good mix and then put the lid on the slow cooker and cook on low for eight hours.

Serving

Once the hotpot is cooked, take it out of the slow cooker and serve with a generous helping of mashed potatoes, steamed vegetables, and a side of gravy. The hotpot can also be served with crusty bread or a big fluffy Yorkshire pudding.

Nutrition

Lancashire hotpot is a hearty and nutritious meal that is packed with protein, vitamins, and minerals. The lamb neck is a great source of protein, and the vegetables provide an array of vitamins and minerals. The Worcestershire sauce and tomato ketchup provide a tasty kick of flavour and the beef stock adds a delicious depth of flavour.

Storage

Any leftovers should be cooled as quickly as possible and stored in an airtight container in the fridge. The hotpot will keep for up to three days in the fridge and can be reheated in the microwave or oven. It can also be frozen for up to three months.