Lancashire Hotpot Italian Style

Lancashire Hotpot Italian Style
  • 6 servings
  • 30 minutes to prepare
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Ingredients

  • 2tbsp olive oil
  • 1 white onion, finely diced
  • 4 garlic cloves, peeled
  • 2 celery stalks, cut into one-inch chunks
  • 800g diced beef
  • 350ml beef stock
  • 125ml red wine
  • 1 can finely chopped tomatoes
  • 100g SunBlush® tomatoes
  • 1 sprig fresh rosemary
  • Handful of fresh thyme, chopped
  • 1tsp salt
  • 1tsp freshly ground black pepper
  • 8 medium potatoes, thinly sliced
  • 1tbsp pesto
  • 150g Parmesan, grated

Instructions

Method:

  1. Preheat the oven to 120°C/100°Fan/248°F/Gas Mark 2.
  2. Heat the oil in a pan and add the onions, garlic and celery, cook for a few minutes.
  3. Add the beef and cook for 5-10 minutes until meat is no longer red.
  4. Add the stock, wine, chopped and SunBlush® tomatoes, rosemary, thyme, salt, pepper and cook for 4 hours until meat is tender.
  5. Add the sliced potatoes on top and bake for about 35 minutes.
  6. Add the pesto and Parmesan and bake for a further 10-15 minutes until cheese is nicely golden and serve.

Chef’s Tip 

The meat can be cooked in a slow cooker and then baked in the oven with the potato topping.

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