Lancashire Hotpot (Astro's) Recipe at MyDish

Lancashire Hotpot (Astro's)

3 stars based on 4 reviews Rate this Recipe

Method

  • Preheat the oven to 340°f, 180°c, Gasmark 4, dust the lamb with the seasoned flour by placing the flour in a plastic bag adding the lamb and giving it a good shake.
  • In a large frying pan, melt the dripping or lard and heat until hot but not smoking., colour the chops on both side, remove from the fat, and drain on kitchen paper if using the kidney brown those as well.
  • Add the sliced onions to the fat and cook, stirring constantly until softened and just lightly browned, remove from the fat, and drain on kitchen paper.
  • In a large ovenproof casserole, (we still use an old brown Lancashire hotpot dish which you can still by from places like Lakeland) pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper.
  • Lay the chops on the top of the onion, don't worry of the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, and season.
  • Add the thyme leaves to the stock and then pour in the stock and Worcestershire Sauce to come two-thirds way up the casserole.
  • Cover with another layer of overlapping potatoes (thinly sliced), ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.
  • Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.
  • After 30 minutes, reduce the heat to 320°f, 170°c, Gasmark 3, and cook for a further 1½ hours.
  • Remove the lid from the casserole and brush the potatoes with melted butter and cook until the potatoes on the surface are brown and crisp, remove from the oven and leave to rest for 10 minutes before serving.
  • Serve and Enjoy!

    • Tips

    • It is a long, slow cooked dish, yet different from many stews and casseroles, it is still quite light and suitable for eating year round (save perhaps on a hot summer’s day). Pop it in the oven, leave for a couple of hours and you have a great supper dish and, it tastes even better the next day when the flavours have had time to develop, no surprise it's making a return to restaurant menus all over the country we like to serve pickled red cabbage or beetroot with our hotpot.

    Comments Add your comment

    Add a comment

    Ingredients

    • YOU WILL NEED
    • 55 grams beef dripping. or lard
    • 2 tablespoons plain flour. seasoned with salt and freshly ground black pepper
    • 8 best end and middle neck lamb chops. on the bone use British lamb if you can
    • 225 grams onions. peeled and finely sliced
    • 55 grams butter. melted
    • 900 grams potatoes. peeled and thickly sliced. plus some thin slices for the top
    • 4 lambs kidneys. skinned. cored and sliced (optional)
    • 1 large peeled and thickly sliced
    • 2 teaspoons fresh thyme leaves
    • ¼ teaspoon sea salt
    • ¼ teaspoon freshly ground black pepper
    • 1 tablespoon Worcestershire sauce. sometimes we use Lancashire sauce

    By Views 4587  Added Tue Mar 16 2010


    Lancashire Hotpot is probably the most famous dish to come from our home county and as you can see in this recipe, it is incredibly simple and straightforward to make, while almost every household wil

     

    Despite the fact that it was about 85 degrees in the shade we did serve it for Lord Hanson’s 70th birthday party in Palm Springs for about 50 guests which included Michael Caine, Roger Moore, Kirk Douglas and many more of the good and the great. Fu Read More

    Most Viewed Pages