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Lancashire Hot Pot

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Lancashire Hot Pot

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Ingredients

Adjust Servings:
3 tsp Olive Oil
600g Lamb Leg Steaks all visible fat removed, cut into bitesized pieces
2 Onion roughly chopped
2 cloves Garlic thinly sliced
250g Celery
400g Carrots peeled and thickly sliced
small handful Fresh Rosemary finely chopped
few sprigs Fresh Thyme
1 tbsp Plain Flour
500ml Beef Stock
2 tbsp Worcestershire Sauce
2 tbsp Tomato Puree
650g Floury Potatoes ideally Maris Piper, cut into thick slices

A lighter version of this English Classic

Ingredients

Directions

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Recipe by Angela Nilsen, BBC GoodFood Website

This famous British stew gets its name not from the cooking vessel but from the ‘hodge-podge’ of ingredients that were traditionally used in the recipe. Originally both kidneys and oysters were added to the dish, but getting those past my children was not worth the effort.

I found this family friendly lighter recipe from the BBC Good Food website for this recipe. My son having declared it smelt horrible whilst I was cooking it has changed his mind and rated it a 7 – said in the voice of Len Goodman.

Steps

1
Done

Preheat the oven to 160C/140C fan/Gas 3.

2
Done

Heat 1 tsp of the olive oil in a large heavy bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon.

3
Done

Add another teaspoon of olive oil to the pan and add the onions, garlic, celery, carrots and fry, stirring for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour.

4
Done

Return the lamb to the pan, pour in the stock and stir in the Worcestershire Sauce and tomato puree, then bring to the boil.

5
Done

Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay the lamb and vegetable mix over the potatoes. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go – save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.

6
Done

Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.

Zoe Negus

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