Lancashire Hotpot Recipes

LANCASHIRE HOTPOT

Steps:

• Preheat the oven to 190ºC/fan170ºC/gas 5. Heat olive oil in a large, wide pan over a medium heat. Dust lamb leg steaks in plain seasoned flour and fry, in batches, until browned. Set aside.
• Add onion to the pan with carrots, and cook for 5 minutes. Return the lamb to the pan with 300ml hot chicken stock, Worcestershire sauce and a few sprigs of fresh thyme. Season and remove from the heat.
• Thinly slice potatoes and place half in an overlapping layer in a shallow ovenproof pan. Top with the meat mixture, then layer over the remaining potato and dot with butter. Cover and cook in the oven for 30 minutes, then remove the lid and cook for a further 20 minutes, until the potatoes are golden brown.

LANCASHIRE HOT POT

Steps:

• Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
• Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.

LANCASHIRE HOTPOT

Steps:

• Preheat the oven to 170C/150C Fan/Gas 3.
• Season the lamb chops with plenty of salt and freshly ground black pepper. Heat the oil in a frying pan over a medium heat, then fry the lamb chops for 2-3 minutes on each side, or until browned all over. Transfer the lamb chops to a medium casserole.
• Fry the carrot, celery and onion in the same frying pan for 4-5 minutes, or until coloured and softened.
• Stir the flour into the vegetables and continue to fry for 2-3 minutes, or until the flour turns a biscuit colour.
• Pour in the beef stock and stir well until the liquid has thickened and there are no visible lumps of flour.
• Transfer the vegetables and thickened stock to the casserole. Add 7 thyme sprigs and the bay leaf, then bring the mixture to the boil. Reduce the heat until the mixture is just simmering.
• Melt the butter in a small saucepan over a medium heat.
• Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter. Sprinkle the top with a few thyme leaves from the remaining sprig of thyme.
• Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender.

EASY LANCASHIRE HOTPOT

Steps:

• Cover the pot with a tight-fitting lid and cook in the oven for 30 minutes. After 30 minutes, reduce the heat to 350 F/180 C and cook for 1 1/2 hours. Check from time to time to make sure the casserole isn't drying out; if so, add some stock or water. Remove the lid from the casserole and cook until the potatoes on the surface are brown.
• Remove the hotpot from the oven and let rest for about 10 minutes.
• Serve and enjoy.

LEAN LAMB HOT POT

Steps:

• Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper. Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with a tight-fitting lid. Bake the hotpot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb filling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.

LANCASHIRE HOTPOT

Steps:

• Preheat your oven to 170 C/ 150 C fan.
• Heat lard, dripping or butter in a frying pan and brown the lamb, in batches. Remove from the pan.
• Core and finely chop the lamb's kidneys and brown all over. Set aside.
• Add the onions to the pan (you might need to add a little more fat) and cook for a few minutes until they begin to soften.
• Add the sliced carrots and cook for another few minutes.
• Sprinkle over the plain flour, stir to combine and cook for another minute.
• Return the lamb and kidneys to the pan.
• Add the stock and Worcestershire sauce and bring to a simmer.
• Add the thyme and bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.
• Wash and thinly slice your Albert Bartlett rooster potatoes into 2-3mm thickness. Leave them unpeeled if you wish.
• Grease a large, lidded casserole dish and arrange a layer of potatoes on the bottom and sides. Season well with salt and pepper.
• Spoon in the lamb mixture.
• Arrange another layer of thinly sliced Albert Bartlett rooster potatoes over the top of the lamb mixture, making sure the potato slices overlap slightly in a thatched effect.
• Brush with a little melted lard, dripping or butter and season well.
• Bake in the centre of the oven for one hour, with the lid on.
• After one hour, turn the heat up to 200 °C/ 180 °C fan, remove the lid and bake for a further 30 minutes to allow the top layer of potatoes to crisp up.

TRADITIONAL LANCASHIRE HOT POT

Steps:

• Preheat the oven to 170C/325F
• Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
• Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
• After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
• Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
• After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
• Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.

TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)

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.

EASY LAMB HOTPOT

Steps:

• Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
• In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
• Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
• Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
• After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
• Serve just as it is or with extra vegetables.

TRADITIONAL LANCASHIRE HOTPOT RECIPE

Steps:

• Season the lab with 1 tsp of salt and a pinch of pepper, dust with the flour. Put the lamb into the base of the hotpot dish (stoneware, diameter 21cm, height 9cm. A basic casserole dish will also work well).
• Sweat the onions in 15g (¾oz) of butter with one tsp of salt for 4-5mins. Spread the onions evenly on the lamb in the dish.
• Slice the potatoes horizontally, 2mm thick. Place in a bowl, add the remaining melted butter, season with 1 tsp of salt and a pinch of pepper; mix well.
• Put the sliced potatoes evenly on top of the onions and add the chicken stock.
• Place the hotpot, covered in a pre-heated oven for 30 mins on 200°C/400°F/Gas 6, then for 2½ hrs on 130°C/250°F/Gas ½.
• Remove from the oven, take off the lid, return to the oven on 200°C/400°F/Gas 6 for 30-40 mins or until golden brown.

TRADITIONAL LANCASHIRE HOTPOT

Steps:

• First trim the lamb of any excess fat and wipe with kitchen paper. In a large frying pan, heat the oil and ¼ oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them to a wide casserole. Brown the pieces of kidney too, and tuck these in among the meat. Next, fry the onions - add ¼ oz (5 g) butter to the pan if you need any extra fat - cooking them for about 10 minutes till they turn brown at the edges. Now stir in the flour to soak up the juices, then gradually add the hot water and Worcestershire sauce, stirring or whisking until flour and liquid are smoothly blended. Season with salt and pepper and bring it up to simmering point, then pour it over the meat in the casserole. Add the bay leaf and thyme, then arrange the potato slices on top, in an overlapping pattern like slates on a roof. Season the potatoes and add a few flecks of butter here and there. Cover with a tight-fitting lid and cook near the top of the oven for 1½ hours, then remove the lid and cook for a further 50 minutes.I sometimes finish off the hotpot under the grill. If you brush the potatoes with a little more butter and place the casserole under a hot grill they crisp up and brown beautifully. Alternatively, if you think they're not browning enough during cooking, you can turn the heat in the oven right up during the last 15 minutes. Remove the bay leaf and thyme sprigs before serving.

LANCASHIRE HOTPOT

Steps:

• Heat oven to 160C/fan 140C/gas 3.
• Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
• Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
• Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
• Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
• Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
• Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
• Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.