Lancashire Life - - FOOD & DRINK -

serves 3 to 4

Sharon Pea­cock ex­periem­nted with her own take on goatherd’s pie - a vari­a­tion of shep­herd’s pie but she then had a brain­wave...a goat ver­sion of hot­pot and she pro­duced it es­pe­cially for Lan­cashire Life read­ers


8 Coick­er­ham goat chops

A good glug of olive oil

1 large car­rot

1 cel­ery stalk

1 large onion

2 tbsp plain flour

750ml stock - lamb or veg

A sprin­kle of thyme and/or oregano 100g but­ter

2 large potatoes, salt and freshly ground pep­per


Pre­heat oven to 170c or 150c for fan ovens. Gas mark 3 Sea­son the chops with plenty of salt and ground black pep­per

Heat the oil in a large pan over a medium heat, then fry the chops for 2-3 min­utes on each side or un­til browned all over. Set them aside

Cut the car­rot, cel­ery and onion into chunks and fry them to­gether for 4-5 min­utes or un­til coloured and soft­ened

Stir the flour into the veg and con­tinue fry­ing for 2-3 min­utes or un­til the flour turns a bis­cuit colour Pour in the stock and stir well un­til the liq­uid has thick­ened and there are no lumps

Place the chops vback in the pan with the veg and add herbs to taste

Bring to the boil then re­duce the heat un­til it’s sim­mer­ing

Care­fully move the con­tents to a casse­role dish

Ar­range the potato slices on top, over­lap­ping the edges slightly

Melt the but­ter in a small pan then brush it over the potatoes

Bake the hot­pot in the oven for 1 to 1.5 hours or un­til the potato top­ping is crisp and golden brown and the vegeta­bles are ten­der

Lan­cashire Goatpot

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.