Kidney Less Lancashire Hot Pot Recipes

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TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)



Traditional Lancashire Hotpot (lamb hotpot) image

Traditional Lancashire hotpot is the ultimate comfort food. Slow-cooked, oven-baked layers of succulent lamb, potatoes and onions, covered with a crispy potato topping. This lamb hotpot is one of my favourite casseroles.

Provided by Veronica

Categories     Main Course

Time 2h

Number Of Ingredients 10

2 lb (900g) lamb (neck, shin or shoulder)
2 lb (900g) potatoes (peeled and sliced)
2 medium onions (peeled and sliced)
2 medium carrots (peeled and cut into rings)
3 cups lamb, beef or vegetable stock (use 3 stock cubes if necessary)
2 tablespoons flour (mixed with a little water)
6 tablespoons Worcestershire sauce
4 tablespoons Tomato paste
2 tablespoons sunflower (or other neutral flavoured oil)
Salt and pepper (to taste)

Steps:

  • Pre-heat the oven to 175°C/350°F
  • Peel and slice the potatoes and onions
  • Place a layer of potatoes in a casserole dish and top with half the onions and add the carrots. Season lightly with salt and pepper.
  • Trim most of the visible fat from the lamb and discard.
  • Heat the oil in a separate pan and fry the pieces of lamb until they are nicely browned on all sides.
  • Arrange the browned lamb over the vegetables and cover with the remaining onions. Season lightly with salt and pepper.
  • Dissolve the stock cubes in boiling water.
  • Add the worcestershire sauce and the tomato paste to the stock and mix.
  • Mix the flour to a paste with a little cold water and mix into the stock.
  • Pour the stock over the meat until it just covers the ingredients.
  • Arrange a layer of potatoes on top of the meat, overlapping them slightly like fish-scales. Sprinkle lightly with salt and pepper.
  • Cover the casserole dish with a lid and place in the pre-heated oven and bake for 90 minutes.
  • Remove the dish from the oven and test the meat for doneness. If the meat is still a bit tough, cover and return to the oven for another few minutes until the meat is done.
  • Remove the lid from the casserole dish and replace in the oven. Leave for 10 to 15 minutes until the potatoes start to crisp and turn golden brown.

Nutrition Facts : Calories 914 kcal, Carbohydrate 55.7 g, Protein 43.9 g, Fat 56.7 g, SaturatedFat 23.6 g, Cholesterol 159 mg, Sodium 759 mg, Fiber 8.5 g, Sugar 13.2 g, ServingSize 1 serving

KIDNEY-LESS LANCASHIRE HOT POT



Kidney-Less Lancashire Hot Pot image

This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth.

Provided by Sarah

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 kg lamb, diced
700 g onions, thinly sliced
1 kg potato, peeled and thinly sliced
25 g plain flour
40 g butter
150 ml chicken stock
3 teaspoons sea salt
cracked black pepper

Steps:

  • Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
  • Place lamb in the base of an oven proof casserole dish.
  • Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
  • Spread onions on top of lamb in casserole dish.
  • Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
  • Place potato slices evenly on the top of the onions.
  • Carefully pour over chicken stock.
  • Cover and cook in pre-heated oven for 30 minutes at 200c.
  • Turn heat down to 150c and cook for 2 hours.
  • Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

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