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
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
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
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
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
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
A simple yet effective dinner for the family. A traditional Lancashire dish with flavours out of this world.
Provided by misshotpot
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- First trim excess fat off lamb chop-do not trim all fat off because we need some to give flavour.
- Next slice potatoes as thick as a pound coin. If you are under pressure with time, slice potatoes more thinly.
- After that chop onion in half through the middle of the root (length ways) then start chopping thinly and reasonably long.
- Now to this recipe I shall use bouillon powder and boiling water to make stock, if you choose to make proper stock skip this step. Boil water then add bouillon powder.
- Also in your pan open the lid and grease the pan with butter.
- Now it is time for layering. Put salt and pepper on each layer and a little more on the meat. Put some potatoes as the bottom layer, then put some of your onions on the potatoes,after that put your lamb chops on after (I am serving two today so I will add all my lamb chops in now but if you are serving more add it on after the second layer of onions), now do another layer of potatoes-don't use all of them, now use the last of the onions, finally put the rest of the potatoes on (there should be the most potatoes on this final layer).Finally put butter on the potatoes so they brown when you take the lid off.
- Finally put it on the hob until simmering, then put in the oven at gas mark 3 for two hours , if pressed for time put it in the oven at gas mark 7 for approximately one hour.
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