LANCASHIRE HOT POT
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
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
VEGAN LANCASHIRE HOT POT
Make and share this Vegan Lancashire Hot Pot recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato paste and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.
- For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.
- Preheat the broiler.
- Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.
- Put under the hot broiler until the top is browned.
- Serve with pickled beetroot or red cabbage.
Nutrition Facts : Calories 672.2, Fat 43.4, SaturatedFat 6, Sodium 152.9, Carbohydrate 57.7, Fiber 7.6, Sugar 7.5, Protein 6
VEGETARIAN LANCASHIRE HOTPOT
A lentil based version of trad lancs dish. Based on a version by simon rimmer.
Provided by [email protected]
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Ingredients: 1 onion/ 1 garlic clove/ 200g tomato purée/ soy sauce 200ml maderia or wine/ 400ml vegetable stock/ 4 tbsp green lentils/ 1 tbsp chopped fresh thyme/ salt and pepper/ Vegetables: 3 parsnips/ 3 carrots/ 5 celery sticks/ Leeks, celeriac or mushrooms etc/ 2 litres vegetable stock/ baking potatoes, peeled andfinely sliced/ Butter or olive oil/
- Sauce: Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, Madeira and stock and bring to the boil, then add the lentils. Reduce the heat, cover and cook for 25 minutes, or until lentils are soft.Stir the thyme into the sauce and season to taste Veg: Peel and chop the veg and cook til JUST tender in veg stock Topping: Par-boil the potatoes in lightly salted boiling water. And toss in oil. Assembly: Layer sauce, then vegetables, finishing with spuds. Place the dishes under a preheated hot grill or in even until the potato topping looks golden.
YUMMY LANCASHIRE HOT POT
This is the famous or should I say 'infamous' Lancashire Hotpot - just one of the things that the UK is well know for food wise... This is a quick and easy recipe for the hotpot. Enjoy!
Provided by Um Safia
Categories One Dish Meal
Time 2h25m
Yield 4 good dishes, 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 649.8, Fat 35.3, SaturatedFat 13.7, Cholesterol 135.8, Sodium 193.9, Carbohydrate 45.2, Fiber 6.6, Sugar 6.2, Protein 37.9
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