Burns night hotpot

If you like Lancashire hotpot you're going to love my Scottish version! juicy lamb in rich gravy with Scottish haggis and pearl barley and a crispy crunchy potato topping. It's a real one pot wonder, a delicious warming meal the family will adore.


serves 4 large portions



Here's how............




Ingredients

4 bone in Lamb steaks or 8 lamb chops

200g Haggis cut into 2" chunks (this will be roughly 1/2)

1/2 swede diced

4 large carrots diced

2 brown onions sliced

sprig rosemary

2 tsp mint sauce

4 tbsp pearl barley

500ml lamb stock (cubes are fine)

2 tbsp plain flour

5-6 large potatoes (Maris Piper)

2 tbsp melted butter

sunflower oil (drizzle)

salt and black pepper



Method

Preheat the oven to 180c


1. Soak the pearl barley in cold water for 2 hours, then cover and microwave for 5 minutes, drain and set aside.


2. Using a mandolin or a food processor finely slice the peeled potatoes. they should be like crisps. Thoroughly wash the starch from the sliced potatoes, then cover in cold water and bring to a simmer. immediately drain the potatoes and spread on a baking sheet to steam dry. the potatoes should still be quite firm and not breaking up. set aside for assembly later.


3. In a large non stick frying pan drizzle sunflower or veg oil and when sizzling hot, sear the lamb on both sides until golden, and the fat crisp. (don't worry about thoroughly cooking through at this point) set lamb aside in a large ovenproof dish.


4. Gently fry the haggis cubes, be careful the oatmeal will pop and spit ferociously!

add to the lamb in the ovenproof dish.


5. Using the same frying pan add the onions and fry until starting to soften, add diced carrots and swede. add a little more oil if you need to. Reduce the heat and gently cook for around 10 minutes, stirring constantly, the natural sugars and moisture will begin to release from the veg, add pearl barley, then sprinkle over the flour and cook for a further 5 minutes, stirring well.


6. Add lamb stock incrementally until you have a rich gravy. add rosemary and mint sauce and season to taste. bring to the boil and add more stock if the gravy becomes too thick. (pearl barley swells a lot)


7. Tip all veg and gravy from the frying pan over the lamb and arrange veg in and around the lamb.


8. Finally add one layer of overlapping slices of potato on top of the lamb and veg, now using a pastry brush paint the potato with melted butter and season.

repeat the process with another layer of potatoes, brush with butter and seasoning.


9, Place uncovered hotpot in a 180c oven for 2 & 1/2 hours or until the potato topping is browned and crispy.


10. I like to place in the middle of the table and serve with pickled red cabbage and spring greens.


If you're going for the full Burn's night celebration, then why not follow with my delicious Scottish Cranachan?



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