Shopping list
50g Benecol® Olive Spread
400g extra trimmed lean lamb leg steaks
300g leeks, sliced thinly
200g carrots, thickly sliced
40g split red lentils
400g potatoes, sliced thinly
300g sweet potatoes, peeled and sliced thinly
2 sprigs each thyme and rosemary
500ml hot beef or chicken stock – chicken stock cubes used
steamed broccoli and peas to serve

Lancashire hotpot

15

PREP

150

COOK

0.8

STANOLS

4

SERVES

Description

A tasty winter warming recipe that will keep you healthy over the winter.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 3/170ºC/fan oven 150ºC. Melt the Benecol® Olive Spread in a large frying pan and heat until hot. Add the leg steaks and cook for 2-3 minutes turning regularly until brown all over. Set aside.
  2. Reserve about half the sliced potatoes to make a neat layer on the top and layer the rest with the leeks, carrots, lentils, sweet potatoes and herbs in a large lidded casserole dish, seasoning as you go with black pepper. Top with the meat and the reserved potato slices. Pour over the stock and any melted olive spread from the meat pan, cover and place in the oven for 2 hours.
  3. Remove the lid from the casserole and increase the oven temperature to Gas Mark 6/200ºC/fan oven 180ºC and cook for 30 minutes to brown the top. Serve with the green vegetables.

Tips:

  1. To get ahead, you could cook the hot pot to end of step 2, the day before. Leave to cool, put in the fridge and the next day complete step 3 increasing cooking time to approx. 40 minutes until golden and piping hot.
  2. This recipe is suitable for home freezing. (Please refer to manufacturer's hand book)

Lancashire hotpot

15

PREP

150

COOK

0.8

STANOLS

4

SERVES

Shopping list
50g Benecol® Olive Spread
400g extra trimmed lean lamb leg steaks
300g leeks, sliced thinly
200g carrots, thickly sliced
40g split red lentils
400g potatoes, sliced thinly
300g sweet potatoes, peeled and sliced thinly
2 sprigs each thyme and rosemary
500ml hot beef or chicken stock – chicken stock cubes used
steamed broccoli and peas to serve

Description

A tasty winter warming recipe that will keep you healthy over the winter.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 3/170ºC/fan oven 150ºC. Melt the Benecol® Olive Spread in a large frying pan and heat until hot. Add the leg steaks and cook for 2-3 minutes turning regularly until brown all over. Set aside.
  2. Reserve about half the sliced potatoes to make a neat layer on the top and layer the rest with the leeks, carrots, lentils, sweet potatoes and herbs in a large lidded casserole dish, seasoning as you go with black pepper. Top with the meat and the reserved potato slices. Pour over the stock and any melted olive spread from the meat pan, cover and place in the oven for 2 hours.
  3. Remove the lid from the casserole and increase the oven temperature to Gas Mark 6/200ºC/fan oven 180ºC and cook for 30 minutes to brown the top. Serve with the green vegetables.

Tips:

  1. To get ahead, you could cook the hot pot to end of step 2, the day before. Leave to cool, put in the fridge and the next day complete step 3 increasing cooking time to approx. 40 minutes until golden and piping hot.
  2. This recipe is suitable for home freezing. (Please refer to manufacturer's hand book)