Lancashire Hot Pot Recipes

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

Ingredients

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.

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

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