Easy Lancashire Hotpot Food

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.

EASY LANCASHIRE HOTPOT RECIPE

Steps:

• Heat the slow cooker to low (8 hours cooking time) or high (4 hours cooking time)
• Gently brown the lamb in a splash of olive oil.
• Add the onions, carrots and parsnips. Pour over the beef stock, add the Worcestershire sauce, tomato puree and chopped rosemary. Season with salt and black pepper.
• Bring the pan to the boil, then transfer to the slow cooker and cook for either 8 hours on low or 4 hours on high.
• If the stew is a little watery just thicken with a little cornflour stirred into a drop of cold water.
• To turn the stew into proper hotpot. Heat the oven to 190C. Transfer the hotpot to an ovenproof dish then top with the sliced potatoes. Dot the top of the potatoes with a little butter and bake in the oven for around 20 - 30 minutes until the potatoes are tender and browning on top.

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.

LANCASHIRE HOT POT

Steps:

• Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan. Pat meat dry and add a little at a time to brown.
• In a separate pan, heat remaining clarified butter. Add onions and lightly brown. Add 2 tablespoons fresh butter, then stir in flour. Cook until lightly browned.
• Add onions to meat and combine well. Add beef stock and stir until sauce thickens. Season with salt and pepper. Add Worcestershire sauce, sugar, and bay leaves. Spoon off 1/2 cup of the gravy and reserve. Lay kidney slices on top, followed by mushrooms, then oysters. Season with salt and pepper. Cover with overlapping potato slices. Season again and add back 1/2 cup reserved gravy. Roast in oven for 1 hour, uncovered.
• Remove stew from oven and turn up to broil. Broil hot pot for 2 1/2 minutes to brown. Garnish with parsley.

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.

LANCASHIRE HOTPOT

Steps:

• Preheat oven to 400 degrees. Put about a tablespoon of butter in a deep heavy casserole. Arrange a layer of potatoes on the bottom. Arrange three chops on top. Sprinkle with salt and pepper.
• Layer with kidneys, mushrooms, onions and more potatoes. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
• Add the water and bake for half an hour; turn heat down to 300 for an hour. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown. Serve sprinkled with chopped parsley.

YUMMY LANCASHIRE HOT POT

Steps:

• Preheat the oven to 160c/gas3. Toss the lamb in the seasoned flour then shake off any excess. Heat the oil in a large flameproof casserole or frying pan, add the lamb and fry quickly stirring frequently until meat is sealed.
• Add the onion, celery, leek and carrots to the pan and fry quickly for a few minutes.
• Layer the meat, vegetables and half the potatoes in a large casserole, adding the herbs and seasoning. Top with a layer of potatoes, overlapping each other and pour over the stock - just up to the top potato layer.
• Cover with a tight fitting lid and cook for 1 1/2 hours.
• Remove casserole from oven and turn temp up to 200c/gas6.
• Melt the butter. Remove lid from casserole and brush potatoes with melted butter. Return to the oven for a further 20 minutes until golden and crispy. Sprinkle chopped parsley over top and serve.

REAL LANCASHIRE HOTPOT

Steps:

• Cut the lamb into pieces suitable for serving. Skin the kidney, cut in half lengthways, cut out the white fatty core and cut the kidney into pieces. Peel and slice the onions, carrot, and turnip (if used). Peel and slice the potatoes and cut into thick slices (1/2in/1.25 cm).
• Heat the oil in a frying pan, and brown the lamb pieces over a medium heat, turning them so that they cook on all sides. Brown the kidney, and arrange all the meat in a casserole or ovenproof dish. Fry the onion in the pan for 3-4 minutes, to soften it. Add the sliced carrot and turnip (if used) and continue to fry gently, stirring all the time, for a further 3 minutes.
• Add the vegetables to the meat in the casserole. Dissolve the stock cube in 2 cups of boiling water. Sprinkle the flour over the remaining juices in the frying pan, and stir. Gradually stir in the stock, stirring hard to make a smooth gravy and adding the salt, pepper and herbs. Pour the gravy over the meat in the casserole, to cover the meat and vegetables.
• Then cover the meat with a thick layer of potato slices, placing them so that they overlap and form a thick crust. Dot with the butter. Cover with a lid or piece of tight-fitting foil, and cook in a moderate oven (325F/170C/Gas Mark 3-4) for 1 1/2-2 hours, removing the lid for the last half hour of cooking time, to brown the top. If the top does not seem to be getting crispy enough, either increase the oven heat to 400F/200C/Gas Mark 6-7, or pop the casserole dish under a hot grill for a few minutes.
• If you have cook the casserole on top of the stove because an oven is not available, simmer the casserole very gently for 1 1/2-2 hours, then brown the potato topping under the grill as described above.