One Pot Meal - Lancashire Hot Pot with a Warm & Spicy Twist

Key Information

  • Serves: 20


500g red onion. sliced 

750g carrots. diced 

500g red peppers. thinly sliced 

1.5kg lamb, minced 

40g garlic, chopped 

50g garlic puree 

25g ground cinnamon 

25g dried ground coriander 

25g dried chilli powder 

50g granulated sugar 

1.5kg tinned chopped tomatoes 250g tomato puree 

750g tinned chick peas 

20g cooking salt 

1.5 1tr water 

4kg McCain Chef Solutions Simply Slice - frozen 

50ml basic olive Oil 

250g Lancashire crumbly cheese 100g fresh parsley, finely chopped 250g fresh tomatoes. finely diced 


1. Preheat the oven to 160°C/320°F /Gas Mark 3.

2. Dice the onions. carrots and slice the peppers. Dry fry in a pan with the mince for 5 minutes.

3. Add the garlic puree. cinnamon. coriander. chilli powder and sugar. Cook for a further 5 minutes to release the flavours and lightly caramelise the meat and vegetables. 

4. Add the chopped tomatoes. tomato puree. chickpeas. water and half the salt. Bring to the boil and simmer for 10 minutes. check the seasoning and add remaining if required. 

5. Place the meat mixture in an oven proof dish and layer the McCain Chef Solutions Simply Slice on top in a circle slightly overlapping then brush with oil. 

6. Place in the oven for 25-30 minutes until the potato is tender and light golden colour. Add the cheese and return to the oven until melted. 

7. Remove from oven and garnish with fresh parsley and finely diced tomatoes.

8. Serve hot.