Lancashire hotpot with parsnip puree and potato galettes

Lancashire hotpot with parsnip puree and potato galettes

Dig In!
Mark Roper

I grew up eating lamb stew with mash over the top. This is a reinvention using the more elegant and crunchy potato galettes instead of mash, as well as creamy parsnip puree.


Quantity Ingredient
600g lamb backstrap, trimmed with fat reserved
2 rashers bacon, roughly chopped
2 eschalots, peeled and roughly chopped
1 garlic clove, peeled and crushed
2 carrots, 1 roughly chopped and 1 peeled and finely chopped
250ml guinness beer
3 thyme sprigs
1 rosemary sprig
125ml vegetable stock
2 tablespoons worcestershire sauce
60g butter
60g button mushrooms, sliced
60g swiss brown mushrooms, sliced
2 tablespoons pouring cream

Parsnip puree

Quantity Ingredient
2 eschalots, chopped
40g butter
1 garlic clove, crushed
4 parsnips, peeled and grated
125ml vegetable stock

Potato galettes

Quantity Ingredient
1 large desiree potato
20g butter, melted


  1. Place the trimmed lamb fat and bacon in a medium saucepan over high heat, and cook until dark and crisp, about 5 minutes. Reduce the heat to medium, add the eschalots and garlic and cook until translucent, about 2–3 minutes. Add the roughly chopped carrot and cook for a further 5 minutes. Add the Guinness, 2 of the thyme sprigs and the rosemary and allow to boil until reduced by half, about 10 minutes.
  2. Remove from the heat and strain through a sieve. Discard the solids. Return the liquid to the pan, add the stock, the worcestershire sauce and the finely chopped carrot. Return the pan to the stove, bring to the boil and cook until the liquid has reduced by half, about 10–15 minutes. Add 20 g of the butter and whisk to combine. Remove from the heat, set aside and keep warm.
  3. Meanwhile, for the parsnip puree, fry the eschalots in the butter in a saucepan over medium heat until translucent, about 5 minutes. Add the garlic, grated parsnip and stock. Cover and cook until the parsnip is tender, about 12 minutes. Remove from the heat.
  4. Transfer the parsnip mixture to a food processor and blitz to a smooth puree. Season, set aside and keep warm.
  5. For the potato galettes, preheat the oven to 170°C (or 150°C for a fan-forced oven) and line a baking tray with baking paper.
  6. Slice the potato as thinly and evenly as possible, using a mandoline if you have one. Using a 3 cm round cutter, cut discs from the potato slices – you will need about 15 discs for each of 4 potato galettes, so 60 in total.
  7. On the baking tray, arrange 15 potato discs in 2 concentric circles as tightly as possible, with each slice overlapping the next by half to three-quarters. Brush with the melted butter and sprinkle with salt. Repeat with the remaining potato discs to make 4 galettes. Place another sheet of baking paper on top and then top with another baking tray to weight the potato down. Bake for 40–45 minutes or until crisp and golden. Allow to set and cool on the tray.
  8. Place a chargrill pan over high heat. Season the lamb and place it in the hot pan and cook, turning, until the meat is charred on the outside and pink in the centre, about 3 minutes per side, or until cooked to your liking. Remove from the heat and set aside, covered loosely with foil to rest.
  9. Place the remaining butter in a frying pan over medium heat. Add the mushrooms and remaining thyme sprig. Season and cook, stirring occasionally, until browned, about 5 minutes. Add the cream and cook until warmed, about 1 minute. Remove from the heat and set aside.
  10. To serve, spread some parsnip puree on each serving plate. Cut the lamb into 3 cm cubes and place it on top. Add the galettes and mushrooms. Drizzle with the sauce, season with salt and pepper and serve.
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