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Ingredients

• 1 tsp olive oil
• 200.0g lamb neck fillet, trimmed of fat and cut into small pieces
• ½ large onion , finely chopped
• 50.0g pearl barley
• 600.0g mixed root vegetables (we used potato, parsnip and swede, cubed)
• 2 tsp Worcestershire sauce
• 1 litre lamb or beef stock
• 1 thyme sprig
• 100.0g green beans (frozen are fine), finely chopped

Description

This Lancashire Hotpot In Soup Form Is Nourishing And Filling, But Low In Fat

BBC Good Food