Ingredients
- 100g Dripping Or Butter
- 900g Stewing Lamb, Cut Into Large Chunks Glass noodles
- 3 Lamb Kidneys, Sliced, Fat Removed stock powder
- 2 Medium Onions, Chopped Corn Flour Pinch Of Salt
- 4 Carrots, Peeled And Sliced Seasoned Flour
- 25g Plain Flour Garlic Cloves
- 2 Tsp Worcestershire Sauce chicken eggs
- 500ml Lamb Or Chicken Stock Cashew
- 2 Bay Leaves Ground black pepper
- 900g Potato, Peeled And Sliced Coriander powder
Directions
Lancashire Hotpot is a traditional British dish that hails from the county of Lancashire in North West England. It’s a hearty and comforting casserole-style dish known for its layers of tender meat, onions, and potatoes, all slow-cooked to perfection. Here’s a description of Lancashire Hotpot:
Lancashire Hotpot is a dish that evokes a sense of homey, rustic comfort. At its heart is a combination of tender cuts of meat, typically lamb or mutton, and an abundance of sliced onions. These ingredients are layered in a deep ovenproof dish, creating a flavorful foundation for the dish.
To add depth and flavor to the hotpot, you’ll often find Worcestershire sauce and beef or lamb broth included in the mix. These ingredients infuse the dish with a rich, savory taste that seeps into the meat and onions during the slow cooking process.
What truly sets Lancashire Hotpot apart is the topping of sliced potatoes. These thinly sliced potatoes are layered on top of the meat and onions, forming a golden, crispy crust as they bake. The potatoes absorb the flavorful juices from the meat and onions while becoming tender and buttery inside. It’s this crust that gives the dish its iconic appearance and name.
The hotpot is slow-cooked in the oven for an extended period, allowing the flavors to meld together and the potatoes to turn golden and crispy. The result is a comforting, one-pot wonder that’s hearty, filling, and perfect for warming up on a chilly evening.
Lancashire Hotpot is often enjoyed as a family meal and is considered a classic British comfort food. It embodies the spirit of British cuisine, with its emphasis on simple, hearty ingredients and slow cooking techniques that transform humble components into a truly satisfying and flavorful dish.
Steps
1 Done | STEP 1Heat Oven To 160C/Fan 140C/Gas 3. |
2 Done | STEP 2Heat 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. |
3 Done | STEP 3Fry 2 Chopped Onions And 4 Peeled And Sliced Carrots In The Pan With A Little More Dripping Until Golden |
4 Done | STEP 4Sprinkle 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 |
5 Done | STEP 5Stir In The Stewing Lamb And Kidneys And 2 Bay Leaves, Then Turn Off The Heat. |
6 Done | STEP 6Arrange 900g Peeled And Sliced Potatoes On Top Of The Meat, Then Drizzle With A Little More Dripping |
7 Done | STEP 7Cover, Then Place In The Oven For About 1½ Hrs Until The Potatoes Are Cooked. |
8 Done | STEP 8Remove 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 |
