Lancashire Hotpot Recipe Mary Berry

LANCASHIRE HOT POT

Lancashire Hot Pot image

Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.

Provided by HEATHER.WRAY

Categories World Cuisine Recipes European UK and Ireland English

Time 2h20m

Yield 6

Number Of Ingredients 7

Ingredients

1 tablespoon vegetable oil
12 ounces chopped onion
1 ½ pounds cubed leg of lamb meat
2 ½ pounds potatoes, peeled and thinly sliced
2 tablespoons chopped fresh thyme
1 ounce butter
2 cups chicken or lamb stock

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.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 38.4 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 5.3 g, Protein 17.1 g, SaturatedFat 7 g, Sodium 302.2 mg, Sugar 5.1 g

LANCASHIRE HOTPOT

Lancashire hotpot image

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

Ingredients

100g dripping or butter
900g stewing lamb, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions, chopped
4 carrots, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potato, peeled and sliced

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 HOTPOT

Traditional Lancashire Hotpot image

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

Ingredients

2 lb (900 g) best end and middle neck of lamb, chopped into chop-sized pieces
2 lb (900 g) potatoes, peeled and cut into ¾ inch (2 cm) slices
salt and freshly milled black pepper
1 tablespoon groundnut or other flavourless oil
butter
4 lambs' kidneys, cored, skinned and chopped fairly small
12 oz (350 g) onions, peeled and cut into half lengthways through the root then cut into ½ inch (1 cm inch) wedges
1 level tablespoon flour
1 pint (570 ml) hot water, mixed with ½ teaspoon Worcestershire sauce
1 bay leaf
2 sprigs fresh thyme

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.

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