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
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)
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
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.
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 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.
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