Ontario Hot Pot
Oven baked, layered casserole. No watching or stirring
Preparation Time 30 minutes
Cooking time 2-1/2 hours
1-1/2 lb (750 g) Ontario Fresh Premium Lamb, lean
3 tbsp (50 ml) all-purpose flour
salt and pepper
2 tbsp (25 ml) vegetable oil
2 cups (500 ml) coarsely chopped mushrooms
1-1/2 cups (375 ml) beef stock
4 medium potatoes, thinly sliced
4 cooking onions, thinly sliced
¼ cup (50 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
3 cups (750 ml) thinly sliced carrots
1 tbsp (15 ml) butter, softened
Trim any visible fat from meat and cut into 1-1/2 inch cubes. In a shallow dish, season 2 tbsp of the flour with salt and pepper. Add meat and toss until flour is taken up. Set aside.
In a large nonstick skillet, heat half of the oil over medium heat; cook mushrooms, stirring for 3 minutes or until tender. Transfer to plate along with any pan juices; set aside.
Add remaining oil to pan and increase heat to medium-high; cook meat, in batches, turning to brown on all sides. Add to mushrooms on plate. Stir remaining flour into stock; add to pan, stirring to scrape up any brown bits. Cook until thickened. Set aside.
Grease base of deep 10-cup casserole or small Dutch oven. Cover with half of the potatoes, overlapping slices. Spread with half of the onions. Season lightly with salt and pepper; sprinkle with half of the parsley. Top with meat, then mushrooms and any accumulated juices. Sprinkle with half of the thyme. Cover with carrots; season lightly with salt and pepper. Sprinkle with remaining parsley and thyme.
Pour in thickened stock. Layer with remaining onions, then remaining potatoes, overlapping slices. Brush with butter. Cover and bake in 325°F oven for 2 hours or until tender throughout. Uncover and bake for 25 to 30 minutes more or until top is lightly golden.
Protein: 28 grams
Fat: 10 grams
Carbohydrates: 25 grams