Yummy Lancashire Hot Pot Recipes

LANCASHIRE HOTPOT

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.

LANCASHIRE HOT POT

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.

LANCASHIRE HOTPOT

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.

LANCASHIRE HOT POT

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.

YUMMY LANCASHIRE HOT POT

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.

LANCASHIRE HOTPOT

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 HOT POT

Steps:

• Preheat the oven to 315f degrees.
• Brush a 4 litre overproof casserole with melted butter or oil.
• Trim the meat of excess fat and sinew.
• Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
• Heat the butter in a large frying pan and brown the chops quickly on both sides.
• Remove the chops from the pan and set aside, then cook the kidneys until browned.
• Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
• Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
• Layer on top of the chops and kidneys.
• Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
• Gradually pour in the stock and bring to the boil, stirring.
• Season well with salt and cracked black pepper, and add the thyme and bay leaf.
• Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
• Layer the remaining potato over the top, covering the meat and veggies.
• Cover and cook in the oven for 1 1/4 hours.
• Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.

KIDNEY-LESS LANCASHIRE HOT POT

Steps:

• Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
• Place lamb in the base of an oven proof casserole dish.
• Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
• Spread onions on top of lamb in casserole dish.
• Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
• Place potato slices evenly on the top of the onions.
• Carefully pour over chicken stock.
• Cover and cook in pre-heated oven for 30 minutes at 200c.
• Turn heat down to 150c and cook for 2 hours.
• Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.