This one reminds me of my Nan and all the time we’d go round and have celebratory hot pots for all sort of different occasions. Served with her fav side dish mushy peas or ‘shirt lifters’ (because peas make you fart) as she used to call them! 😂
1 large glass of red wine
500ml beef stock
1 teaspoon beef gravy granules
2 large potatoes
1 large red onion
2 large carrots
5 lamb neck slice
Few sprigs of fresh thyme
1 garlic clove minced
1 tbsp flour
Knob of butter
So for this you’re going to need a pressure cooker, I used a pressure king pro which is very versatile and works as a rice cooker as well. If you don’t have one you are going to have to do it in the oven and double the timings, oven to be set at 180c.
- Dice up the carrots, onion and 1 potato into small squares. Put into a pressure cooker pot (or casserole dish) with a squirt of oil and start to colour.
- In a separate pan put a squirt of oil, fry of the garlic and Rosemary for a minute until adding the lamb and browning all the sides try to colour as much fat as possible. Discard the oil from this pan and put the meat and herbs in the pot with the veg.
- Put the flour in the pot and combine with all other ingredients before pouring in the stock.
- Now pressure cook this for 45 minutes (2hours in the oven)
- When finished, take out the meat and free it from the bones, discarding the bones. Now chop up the meat and leave separate for the time being.
- In a frying pan pour the red wine and combine with 5 spoons of the broth from the pot.
- In a blender combine half the broth and veg to create a soup like sauce.
- Mix both the reduced red wine sauce and the blended broth to make one viscous sauce and add the lamb meat and mix together. Now transfer in to an oven proof dish.
- Get the final potato and slice thin strips placing them on top in a pattern that resembles fish scales.
- With melted butter glaze the potatoes them sprinkle with salt and pepper.
- Place in the oven and cook for 30 minutes until ready and golden on top.