Betty Turpins Hot Pot Recipes

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BETTY TURPIN'S HOT POT



Betty Turpin's Hot Pot image

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

1 1/2 lbs lamb necks, cubed
1 1/2 lbs potatoes, peeled and thinly sliced
1 large onions or 2 medium onions, roughly chopped
3/4 pint light stock or 3/4 pint hot water
1 tablespoon Worcestershire sauce
1 bay leaf
1 tablespoon flour
1 ounce dripping
1 ounce butter (or use only 2 ozs. butter, no drippings)
salt and pepper

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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