I’m constantly seeking out new ways to make the recipes that I’ve continually loved into healthier versions of themselves with out compromising at the flavour or nice of the dish itself. 


It’s one of the things I’m obsessed with because so many recipes that I’ve tried on Slimming world just haven’t lived as much as the hype due to the fact they’ve either lacked in flavour, texture or honestly haven’t been something like the aspect they’re seeking to be! This Syn free Lancashire Hotpot is the trendy recipe that I’ve created, and that i’m beyond satisfied with it! 

Conventional Lancashire Hotpot is one of my favourite comfort food, so i used to be decided to make this recipe stay as much as the higher syn versions I’ve loved in the past, which it completely does. The sauce is thick and rich, the beef is gentle, the potatoes are crispy and the entirety is full of flavour! So if you’re looking for a Slimming international pleasant, Syn loose Lancashire Hotpot recipe, then this should greater than tick the packing containers.



  • 450g Diced Lamb Steak
  • 1/2 Red Onion (diced)
  • 1/2 White Onion (diced)
  • 3x Cloves Garlic (crushed)
  • 1x Large Leek (thinly sliced)
  • 2-3 Carrots (peel and cut into thick chunks)
  • 1/2 Butternut Squash (diced)
  • Leaves from 3-4 Thyme Sprigs (plus extra for garnish)
  • 300ml Beef Stock
  • 1/2tsp Xanthan Gum OR 1tsp Cornflour
  • 2tbsp Worcestershire Sauce
  • 3-4 Maris Piper Potatoes (thinly sliced to about 5mm thick)
  • Low Calorie Cooking Spray
  • Salt & Pepper (to taste)


  1. Spray a casserole dish with low calorie spray and brown the diced lamb. eliminate from the dish and set aside.
  2. within the identical dish, fry the onion, garlic,, carrot, leek and butternut squash till they brown slightly and start to caramelise (around 8 minutes - stirring now and again).
  3. combination the pork inventory with the Xanthan Gum until smooth (or cornflour if the use of as an alternative) and add it to the casserole dish in conjunction with the Worcestershire sauce, thyme and seasoning.
  4. The liquid will bubble right now, lessen the heat and boil for 2 minutes before casting off it from the heat.
  5. top the hotpot together with your sliced potatoes, making sure that they're covering the complete top and that the potatoes are overlapping one another.
  6. Season with salt and pepper.
  7. placed the lid on your casserole dish and put it in the oven for forty minutes.
  8. eliminate the lid and cook for a further 25 minutes, or till the potatoes are golden and crispy.
  9. Garnish with thyme and serve with lots of wholesome vegetables.

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