Halloween Pumpkin Hotpot is a modern British recipe for a classic Halloween dish of layered potatoes, pumpkin, cubed lamb, mushrooms and vegetables cooked in lamb stock or vegetable stock. The full recipe is presented here and I hope you enjoy this classic British version of: Halloween Pumpkin Hotpot.
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Ingredients:
600g potatoes, peeled and sliced
600g pumpkin flesh, cubed
600g stewing lamb, cubed
1 large turnip, peeled and sliced
1 large carrot, scraped and sliced
12 button mushrooms
1 large onion, sliced
600ml lamb stock or vegetable stock
2 tbsp butter
2 bayleaves
1 tbsp parsley, chopped
2 sprigs of thyme
salt and freshly-ground black pepper, to taste
2 tbsp vegetable oil
Method:
Heat half the vegetable oil in a pan. Add the onion and lamb and fry for about 6 minutes, or until lightly browned. Now add half the butter and when melted stir in all the remaining vegetables.
Continue frying gently, stirring constantly, for about 5 minutes, or until the vegetables begin to soften. Take off the heat and begin to assemble the hotpot.
Add the remaining oil to the base of a casseroled dish then arrange half the sliced potatoes on the base before gently transfer the meat and vegetables (along with any pan juices) on top. Add half the parsley, the bay leaves and the remaining butter then pour in enough of the stock to just come level with the top of the casserole's contents.
Bring the mixture to a simmer on top of the stove then layer the remaining potatoes on top. Cover with a lid and transfer to an oven pre-heated to 180°C. cook for 60 minutes, or until the contents of the casserole are tender then remove the lid and cook for a further 20 minutes, or until the potatoes on top are tender.
Garnish with the remaining parsley and serve straight from the baking dish.
