Lancashire's Hot pot. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes. Then remove from the oven, cool, cover and freeze.
Hotpot is a long, slow-cooked recipe, yet unlike many stews , it is still quite light and suitable for eating year-round (except perhaps on a scorching summer's day). Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. You can have Lancashire's Hot pot using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Lancashire's Hot pot
- It’s 300 g of diced lamb.
- Prepare of Flour and freshly ground black pepper to season.
- It’s 1 splash of Olive oil,.
- It’s 1 of onion, chopped.
- Prepare 1 of big carrot, chopped.
- You need 500 g of new potatoes, sliced.
- Prepare 500 ml of chicken stock.
- Prepare of Thyme and rosemary to season.
In Lancashire before industrialisation, families would work at home. You can't get much more comforting than a gorgeous Lancashire hotpot. The traditional British stew, hailing from the North West of England consists of chunks of lamb, topped with sliced potatoes. This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds.
Lancashire's Hot pot step by step
- Coat lamb with flour and season with pepper to taste. Sautee in a splash of olive oil and reserve in oven proof pot..
- Sautee onion and when is soft add carrots sliced. Add to the reserved meat.
- Add stock and season with rosemary, thyme to taste. Layer sliced potatoes on the top of the meat and cover with lid.
- Oven cook at 150°C for 90 minutes covered and cook for the last half hour uncovered.
- Variations: I have substituted carrots for broad beans and it was a lovely treat. Also using chopped leeks instead of onions works as alternative for "onion haters".
By The Good Housekeeping Cookery Team. Remove from the pan and set. Traditional Lancashire Hotpot This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races. This recipe is taken from Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Evening Standard Cookbook. Pat meat dry and add a little at a time to brown.