BETTY TURPIN'S HOT POT
Make and share this Betty Turpin's Hot Pot recipe from Food.com.
Provided by Sackville
Categories Stew
Time 4h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
- Seal the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well.
- Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potatoes with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
- Serve with red cabbage and chips.
Nutrition Facts : Calories 207.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 93.9, Carbohydrate 35.9, Fiber 4.3, Sugar 3.4, Protein 4
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