Lancashirehotpot Recipes

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TRADITIONAL LANCASHIRE HOT POT



Traditional Lancashire Hot Pot image

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

1 tbsp butter
1 tbsp vegetable oil
1.1 pounds (500g) lamb (not too lean - neck is best, but shoulder works well too, cut into bite-size chunks)
2 brown onions (peeled and sliced thinly)
1 heaped tbsp plain flour (use gluten free plain flour if required)
2 cups (480ml) hot chicken or vegetable stock (water with a couple of stock cubes is fine - or use bouillon for gluten free)
2 bay leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce ((use a gluten free version if required))
3 medium sized carrots (peeled and cut into chunks)
1 1/2 pounds (680g) potatoes (peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best))
1 tbsp melted butter for brushing
1/4 tsp dried thyme

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

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

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

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

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.

EASY LANCASHIRE HOTPOT



Easy Lancashire Hotpot image

A traditional Lancashire hotpot is a hearty, filling lamb and potato dish that is easy to make and loved throughout Britain.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 2h20m

Yield 4

Number Of Ingredients 11

2 ounces (55 grams) beef drippings (or lard )
8 lamb chops (bone-in)
1/2 pound (225 grams) onions (peeled and finely sliced)
2 ounces (55 grams) butter (melted; divided)
2 pounds (900 grams) potatoes (peeled and thickly sliced)
Optional: 4 lamb kidneys (cored and sliced)
1 large carrot (peeled and thickly sliced)
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
4 cups (1 liter) beef stock (or chicken stock )
1 tablespoon Worcestershire sauce

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.

Nutrition Facts : Calories 1101 kcal, Carbohydrate 112 g, Cholesterol 150 mg, Fiber 11 g, Protein 49 g, SaturatedFat 25 g, Sodium 677 mg, Sugar 13 g, Fat 52 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 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

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

LANCASHIRE HOT POT



Lancashire Hot Pot image

A rather exotic version of the English dish

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

4 tablespoons clarified butter
1 1/2 pounds lean lamb shoulder, cut into 2-inch squares
4 medium onions, sliced thickly
2 tablespoons butter
1/4 cup flour, sifted
2 cups beef stock
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 bay leaves
4 lamb kidneys, each cut into 4 pieces
2 cups flat mushrooms
4 dozen oysters
4 potatoes, sliced into 1/4-inch rounds
Parsley, chopped

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.

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