Background Image

Lancashire Hot Pot

0 0
Lancashire Hot Pot

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tsp Olive Oil
600g Lamb Leg Steaks all visible fat removed, cut into bitesized pieces
2 Onion roughly chopped
2 cloves Garlic thinly sliced
250g Celery
400g peeled and thickly sliced
small handful Fresh Rosemary finely chopped
few sprigs Fresh Thyme
1 tbsp Plain Flour
500ml Beef Stock
2 tbsp Worcestershire Sauce
2 tbsp Tomato Puree
650g Floury Potatoes ideally Maris Piper, cut into thick slices

A lighter version of this English Classic

Ingredients

Directions

Share

Recipe by Angela Nilsen, BBC GoodFood Website

This famous British stew gets its name not from the cooking vessel but from the ‘hodge-podge’ of ingredients that were traditionally used in the recipe. Originally both kidneys and oysters were added to the dish, but getting those past my children was not worth the effort.

I found this family friendly lighter recipe from the BBC Good Food website for this recipe. My son having declared it smelt horrible whilst I was cooking it has changed his mind and rated it a 7 – said in the voice of Len Goodman.

Steps

1
Done

Preheat the oven to 160C/140C fan/Gas 3.

2
Done

Heat 1 tsp of the olive oil in a large heavy bottomed casserole over a medium to high heat. Brown the lamb on all sides in two batches for 3-4 minutes per batch. Transfer to a plate using a slotted spoon.

3
Done

Add another teaspoon of olive oil to the pan and add the onions, garlic, celery, carrots and fry, stirring for 3-4 minutes. Add the rosemary and thyme and fry for another minute. Sprinkle over the flour and cook for 2 minutes, stirring all the time to cook the flour.

4
Done

Return the lamb to the pan, pour in the stock and stir in the Worcestershire Sauce and tomato puree, then bring to the boil.

5
Done

Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay the lamb and vegetable mix over the potatoes. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go – save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.

6
Done

Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.

BBQ Lamb Chops With Chimichurri Sauce Brocolli And New Potatoes
previous
BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes
Pan De Muertos
next
Pan De Muertos
BBQ Lamb Chops With Chimichurri Sauce Brocolli And New Potatoes
previous
BBQ Lamb Chops With Chimichurri Sauce, Broccoli And New Potatoes
Pan De Muertos
next
Pan De Muertos