Lancashire hotpot recipes
Our top 3 of 3 Lancashire hotpot recipes
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.
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- 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
- 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!
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.
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- 6 to 8 Lamb Chops - middle neck
- 4 Potatoes
- 2 Onions
- To taste Pepper
- To taste Salt
- ½ pint Stock - Chicken or Lamb
- 1. Place all the ingredients in a heavy casserole pot or "Hot Pot" - which is the traditional brown pottery dish with straight sides.
- 2. Pour in the stock to cover the contents while cooking.
- 3. Bake on a low heat in the oven all day (say 6 hours). A slow cooker is also perfect for this job.
Serve with pickled red cabbage. Try substituting the swede with 1 large potato & 1 sweet potato,both peeled & roughly chopped.
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- 800 grm Stewing lamb
- 2-3 tbspn olive oil
- 3 tbspn plain flour
- 1 tbspn tomato puree
- 2 small onions roughly chopped
- 2 medium carrots roughly chopped
- 1 leek roughly chopped
- ½ swede roughly chopped
- 1 tbspn pearl barley
- 1 chicken stock cube
- 1 black pudding link roughly chopped
- 2 large potatoes thinly sliced
- freshly ground black pepper
- 500 ml boiling water
- 2 sprigs fresh thyme
- PreHeat oven to 180 degrees C
- 1 Heat oil in a large casserole dish,add the lamb & brown well.
- 2 Remove from dish & keep warm.
- 3 Add tomato puree & flour to casserole ,& stir to make a roux
- 4 Next add vegetables & pearl barley, crumble over stock cube & pour on boiling water,stir thoroughly.
- 5 Return Lamb to dish,scatter over black pudding & thyme
- & a few twists of black pepper.
- 6 Top with sliced potatoes & drizzle with olive oil.
- 7 Cover dish & put into oven cook for 1hr 15 min
- 8 Remove lid from dish,return to oven & cook for further
- 45 mins until potatoes are golden & crisp.
- 9 Enjoy