A delicious, healthy and Syn Free Lancashire Hotpot recipe - the perfect Slimming World dinner.

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)

Spray a casserole dish with low calorie spray and brown the diced lamb. Remove from the dish and set aside.
In the same dish, fry the onion, garlic,, carrot, leek and butternut squash until they brown slightly and begin to caramelise (around 8 minutes - stirring occasionally).
Blend the beef stock with the Xanthan Gum until smooth (or cornflour if using instead) and add it to the casserole dish along with the Worcestershire sauce, thyme and seasoning.
The liquid will bubble straight away, reduce the heat and boil for 2 minutes before removing it from the heat.
Top the hotpot with your sliced potatoes, making sure that they are covering the whole top and that the potatoes are overlapping one another.
Season with salt and pepper.
Put the lid on your casserole dish and put it in the oven for 40 minutes.
Remove the lid and cook for a further 25 minutes, or until the potatoes are golden and crispy.
Garnish with thyme and serve with plenty of healthy vegetables.