This is an easy one-pot recipe using cheap cuts of lamb.The vegetable ingredients can be varied, the ones used here are just a suggestion.Once cooked, the dish is not very time-sensitive, it can be cooled and refrigerated still in the casserole and re-heated in the oven the next day. I was told long ago that a true "Lancashire" hot-pot has black pudding in it, and this certainly enriches the flavour and is highly recommended.
Method:-
Brown the meat in the oil in a cast-iron casserole dish. Remove the meat and set aside. Add the onions, fry gently to soften and then add the other veg and sweat down for a few minutes. Replace the meat, add all the other ingedients (except potatoes- keep slices in water until needed), cover with stock, bring to a simmer and then put lid on casserole and put in oven at 150 (fan) for about an hour.Remove, stir gently, then arrange potato slices on top in two or three layers (if pressed for time, the potatoes can be put on top at the very start but this makes stirring to check any sticking rather difficult). Top up stock/water if needed.Season potatoes with a little pepper or mixed seasoning powder. Continue cooking for about two more hours,(reduce heat a little to a gentle simmer) by which time the meat should be very tender and falling off the bones.If you want the potatoes browned, remove lid for the last half-hour, but do not allow the dish to dry out.Serve as it comes or with a green veg or crusty bread if you wish.
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