Lancashire Hotpot
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
6 people
-
Course
Main Course
-
Cuisine
British
Lancashire Hotpot
Report
The Lancashire hotpot is a typical dish from northwestern England, long simmered in the oven, mainly composed of lamb and onion topped with sliced potatoes.
Share:
Ingredients
- 1¼ lb lamb , diced (neck, shoulder, chops)
- ½ lb lamb kidneys (or mutton kidneys)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 large onion peeled and chopped
- 1 tablespoon flour
- 2 cups chicken broth or vegetable broth, hot
- 2 bay leaf
- ½ teaspoon salt
- ¼ teaspoon black pepper , freshly ground
- 1 tablespoon Worcestershire sauce
- 3 medium carrot peeled and cut into small pieces
- 1½ lb potato peeled and cut into ⅛-inch thick slices
- 2 tablespoons butter for the top, melted
- ¼ teaspoon thyme dried
Instructions
- Preheat the oven to 350 F / 170 C.
- In a Dutch oven on medium heat, melt the butter and vegetable oil for 3 minutes.
- Add the onions and sauté for 4 minutes, stirring regularly.
- Add the lamb and kidneys, then add the flour and cook for 3 minutes, stirring regularly.
- Add the broth, bay leaves, salt, pepper and Worcestershire sauce and stir well.
- Cover and cook over medium heat for 45 minutes.
- Add the carrots and mix well.
- Transfer the content to a 10-inch diameter casserole dish or pie dish.
- Garnish with sliced potatoes. Start from the outside and lay the potatoes, heading towards the center.
- Brush the top of the potatoes with the melted butter and sprinkle with dried thyme.
- Cover with a lid or foil, and bake for 1 hour 15 minutes.
- After one hour, increase the oven temperature to 390 F / 200 C and remove the lid.
- Bake again for 30 minutes until the potatoes are golden and crisp.
- Remove from the oven and let stand for about 5 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
