Cover the bottom of the dish with half of the sliced potatoes and half of the onions. Season with salt and pepper. Lay the chops on the top of the onion (don't worry if the bones stick up, this is traditional in a Lancashire hotpot). Lay the sliced kidneys (if using) over the chops, add the carrot slices, and cover with the remaining onions.
In a medium saucepan, combine cooked beef with tomatoes, water, and dry seasonings. Bring to a boil over medium-high heat and then reduce heat to medium-low. Cook, stirring occasionally, for 8 to 10 minutes. Spoon about ½ cup sauce into the bottom of the baking dish. Roll each hot dog in a low carb tortilla.
The Instant Pot is especially great for low carb recipes because you’re probably not eating rice or pasta or anything that could get super mushy in the pressure cooker. 1. Instant Pot Spaghetti Squash
Then place in the oven at 170C/325F for 20 minutes with the lid/foil on. Then turn up the oven to 200C/400F, take the lid/foil off and cook for a further 30 minutes, until the potatoes are browned and crisp and the hotpot is piping hot throughout. Can I freeze Lancashire hotpot?