Halloween Hotpot

A variation on the traditional Lancashire Hotpot using up pumpkin leftovers

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Ingredients

600 g	lamb
600 g	pumpkin
600 g	potatoes
2 large	carrots, sliced
2 large	parsnips, sliced
1 large	onion, finely chopped
450 ml	vegetable stock
60 g	butter
1 tbsp	fresh parsley
	vegetable oil
	salt and freshly ground pepper, to taste

Method

Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a

Warm some oil in a large saucepan over medium heat, add the onions and meat and cook until the lamb takes some colour, max 5 minutes. Add half of the butter and stir. Gradually add the remaining vegetables whilst keeping stirring all the time to coat them well in the butter.

After about 5 minutes gradually add the stock continuing to stir.

Preheat oven to 180°C.

Add a little bit of oil into a large oven proof casserole dish and heat gently. Place half of the sliced potatoes on the bottom of the dish. Then add the meat, vegetables and stock from the saucepan.

Add half the parsley and a knob of butter on top. Allow to simmer on top of the stove for a few minutes then season to taste with salt and pepper.

Layer the remaining potatoes on top and bake for 1 hour.

Garnish with the remaining parsley and serve.