Recipe Lancashire hotpot with green beans and flaked almonds : Hearty Dishes and Tasty

Recipe Lancashire hotpot with green beans and flaked almonds : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lancashire hotpot with green beans and flaked almonds has been designed to be as simple and easy as possible to put into practice. With 0:10 prep, 4 serving, Capable cooks level.

It’s best to use a shallow dish for this recipe, so that the potatoes turn golden on top.

Ingredients:

  • 40g butter, softened
  • 750g diced lamb
  • 2 tablespoons plain flour
  • 2 tablespoons vegetable oil
  • 2 brown onions, chopped
  • 2 carrots, peeled, sliced
  • 2 cups Massel beef stock
  • 1 tablespoon worcestershire sauce
  • 4 sprigs fresh thyme
  • 500g desiree potatoes, peeled, thinly sliced
  • 1/3 cup flaked almonds
  • 200g green beans, trimmed
  • 1 tablespoon extra virgin olive oil

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a 10-cup-capacity casserole dish with 20g butter.
  • Step 2
    Place lamb in a large snap-lock bag. Add flour. Shake to coat. Remove lamb from bag, shaking off any excess flour. Heat oil and remaining butter in a large, deep frying pan. Add 1/2 the lamb. Cook for 5 minutes or until browned all over. Transfer to a bowl. Repeat with remaining lamb.
  • Step 3
    Add onion and carrot to pan. Cook for 5 minutes or until onion has softened. Return lamb with stock, worcestershire sauce and thyme. Bring to the boil. Remove from heat.
  • Step 4
    Meanwhile, arrange 1/3 of the potato slices over base of prepared dish. Spoon lamb mixture into dish over potato. Arrange remaining potato slices over top in an overlapping pattern. Season with salt and pepper. Cover dish with baking paper, then foil. Bake for 1 hour. Remove from oven. Remove foil and baking paper. Bake for a further 35 minutes or until potato topping is golden and lamb is tender.
  • Step 5
    Place almonds in a frying pan over medium heat. Cook, stirring, for 2 minutes or until lightly toasted. Transfer to a plate. Cook beans in a saucepan of boiling water for 2 minutes or until bright green and tender. Drain well. Place beans in a serving dish. Drizzle with oil and sprinkle with almonds. Serve with hotpot.

Lancashire hotpot with green beans and flaked almonds

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