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Traditional Lancashire Hotpot

Added on Thu Oct 18 2007

Views 3249

The Story Behind The Recipe

I found this recipe on a scrap of paper amongst some old books of mums. I remember mum first making it when I was about 10 and it became a firm favorite very quickly.

Its relatively cheap and easy to make which was very inportant for us in those Read More

" Relatively cheap to make and requires minimum effort to prepare - a great winter warmer. "

The Basics

• Dish: Main Course
• cuisine: English
• Serves: 6 to 8
• Prep Time: 0hrs 15 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 6 to 8 Lamb Chops - middle neck
• 4 Potatoes
• 2 Onions
• To taste Pepper
• To taste Salt
• ½ pint Stock - Chicken or Lamb

Method

Place all the ingredients in a heavy casserole pot or "Hot Pot" which is the traditional brown pottery dish with straight sides.

Use the stock to cover the contents while cooking. Bake on a low heat in the oven all day (say 6 hours). A slow cooker is also perfect for this job.

There are many regional variations and you may wish to add other root vegetable if you like e.g. carrot, turnip or leeks to give it that Welsh influence. Traditionally the entire surface of the "pot" is covered with sliced potato or pastry before going into the oven. One may also use beef instead of lamb.

Pickled red cabbage is often served as an accompaniment.