LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
TRADITIONAL LANCASHIRE HOT POT
Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Protein 17 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 771 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
REAL LANCASHIRE HOTPOT
Make and share this Real Lancashire Hotpot recipe from Food.com.
Provided by hectorthebat
Categories European
Time 1h46m
Yield 2 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 930.6, Fat 43.3, SaturatedFat 15.9, Cholesterol 191.8, Sodium 236.5, Carbohydrate 74.9, Fiber 10.9, Sugar 10.9, Protein 59.7
TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)
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
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
LANCASHIRE HOT POT
A rather exotic version of the English dish
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
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
A favourite with families, this traditional Lancashire hotpot recipe is inexpensive to make yet makes a hearty meal that everyone will enjoy. If you need something on the table sooner, take a look at our quick Lancashire hotpot recipe.
Provided by delicious. magazine
Categories Lamb shank recipes
Time 1h15m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 367kcals, Fat 12.1g (4.1g saturated), Protein 28.6g, Carbohydrate 39.5g (6.7g sugars)
TRUE LANCASHIRE HOT POT
Warm and comforting dish my mum brought from England. Great for those lamb or roast beef leftovers (best with lamb though). Use leftover gravy, or buy prepared gravy at the store.
Provided by AMANDA FAIR
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 6
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 1 1/2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.
- Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned.
Nutrition Facts : Calories 550 calories, Carbohydrate 43.7 g, Cholesterol 97.9 mg, Fat 29 g, Fiber 5.1 g, Protein 28 g, SaturatedFat 11.2 g, Sodium 658.7 mg, Sugar 4.1 g
TRADITIONAL LANCASHIRE HOTPOT
This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.
Categories One-pot recipes Casseroles and Stews Spring lamb Winter warmers Bonfire Night
Yield Serves 4
Number Of Ingredients 11
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
Make and share this Lancashire Hotpot recipe from Food.com.
Provided by Tea Girl
Categories European
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat.
- Arrange the 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
Yield 4
Number Of Ingredients 10
Steps:
- Set an oven to 180˚C.
- Grease a 22cm ovenproof casserole. Coat the diced meat in the seasoned flour, and shake off any excess.
- Put a layer of potatoes in the bottom of the pot, using some of the smaller bits (keep the nice even-sized round ones for the topping). Add some more slices around the edge to line the sides a bit.
- Next, layer up your hotpot like this: seasoning and thyme, half the mutton, half the onion, half the carrots, bay leaves, half the kidneys, seasoning and thyme, rest of the mutton, rest of the veg, rest of the kidneys.
- Finally, arrange more potato discs on top in an overlapping circle. Brush with melted butter, season again, cover and place in the oven for 2.5 hours. After the main cooking time, remove the lid, and cook in the oven for a further 30 mins to crisp the top layer of potatoes.
- Serve piping hot. This dish does not need an accompaniment.
Nutrition Facts :
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- Preheat oven to moderately slow 160°C. Brush a large 6-cup capacity heatproof casserole dish, with lid, with melted butter or oil. Trim meat of excess fat and sinew. Heat dripping in a large frying pan; toss chops in flour. Shake off excess and fry chops quickly either side until brown. Remove chops and place in casserole dish.
- Add onions, celery and parsnip to pan, cook until parsnip is coloured. Place mixture on top of chops.
- Sprinkle remaining flour over base of pan and cook, stirring, until dark brown. Gradually pour in stock and stir until mixture comes to the boil. Add mushrooms, pepper, salt, herbs and Worcestershire sauce, simmer for 10 minutes. Remove from heat and pour over chops.
- Place overlapping slices of potato to completely cover the meat and vegetables. Cover casserole dish with lid and place into preheated oven. Cook for 1¼ hours. Remove lid and continue cooking for a further 30 minutes or until potatoes are brown.
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5/5 Total Time 2 hrs 10 minsCategory Casseroles, StewsCalories 330 per serving
- 1 Preheat oven to 180°C. Heat half the oil in a large saucepan over a medium-high heat. Cook lamb in batches until browned all over. Transfer browned lamb to a plate and keep warm.
- 2 Add the remaining oil to pan and heat over a medium heat. Cook onions, carrots, capsicum, mushrooms and thyme for 5-7 minutes until softened. Add flour and stir to coat. Slowly add Worcestershire sauce and stock. Bring to the boil. Add bay leaves and lamb to pan. Stir to combine.
- 3 Transfer lamb mixture to an ovenproof casserole dish with a lid. Arrange potato slices on top in a circular pattern from the outside in. Cover and transfer to oven. Bake for 1 1/4 hours until potatoes are tender and sauce has reduced slightly.
- 4 Increase temperature to 220°C. Remove lid from dish. Spray potatoes with oil and season with freshly ground black pepper. Bake, uncovered, for 10-15 minutes until potatoes are golden.
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- Arrange all ingredients on separate platters, keeping the meats together, seafood together, and dumplings and meatballs together, so as not to cross contaminate. Or just arrange each ingredient on its own plate.
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- Set place settings, divvy up sauces, and pour drinks. Prepare and set aside a carafe or pitcher of water to refill the soup when it gets low. Enjoy!
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