Slow Cooker Lancashire Hotpot

Serves: 4

Ingredients 

  • 750g (1½ lb) lean lamb cubes
  • 50g (2 oz) plain flour (seasoned with salt and pepper)
  • 2 onions, sliced
  • 450g (1 lb) potatoes, peeled and sliced
  • 2 celery stalk, sliced
  • 1 carrot, cubed
  • 100g (4 oz) swede, cubed
  • 30ml dry sherry
  • 1/2 teaspoon English mustard
  • 1 large pinch ground nutmeg
  • 3 bay leaves
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 400ml (15 fl oz) beef stock
  • 15g (1/2 oz) butter + 1 clove chopped garlic

Instructions

  1. Coat the lamb with flour.
  2. Layer the lamb and the vegetables (except the potato slices) in a slow cooker. Season with salt and pepper.
  3. Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
  4. Cover with potato slices then pour in the stock and sherry. Spread with garlic butter and sprinkle with ground black pepper.
  5. Cover slow cooker and cook on High for 3 to 4 hours.