Lancashire Hot Pot
Hot pot is a traditional dish from Northern England made with lamb, onions, vegetables, stock, herbs and seasoning, topped with sliced potatoes arranged in a scallop shape and slow baked in the oven. This simple dish can have its own individual twist with the type of seasoning added.
Preparation Time: 15 minutes
Cooking Time: 2 hours 15 minutes
What You’ll Need:
- 1-2 tablespoons vegetables oil
- 600g (1lb 5oz) lamb neck fillet – 2 ½ cm (1inch) diced
- 1 medium onion- finely sliced
- 115g (4oz) carrots -1cm (½ inch) diced
- 1 sticks celery -1cm (½ inch) diced
- 2 tablespoons flour
- 250ml (1 cup) Lamb stock
- 1 tablespoon freshly chopped thyme or 1 teaspoon dried
- 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
- 1 tablespoon Worcestershire sauce
- ½ -1 teaspoon ground black pepper – depending on taste
- 1 tablespoon butter – melted
- 600g (1lb 5oz) potatoes – peeled and thinly sliced 5mm (¼ inch) thick
- Salt to season
What To Do:
- Preheat the oven to 170 c/325 f/ Gas Mark 3. Heat 1 tablespoon of the oil in a large frying pan and brown of the meat. Transfer to the stoneware dish with a slotted spoon.
- Add the sliced onions, diced carrots and celery to the pan and stir fry for 4-5 minutes until softened, adding a little more oil if needed.
- Stir in the flour followed by the stock adding a little at a time.
- Once all the stock has been incorporated stir in the chopped herbs, Worcestershire sauce and black pepper. Bring to a simmer, adjust the seasoning to taste and pour over the meat.
- Lay the sliced potatoes in rows on top of the filling overlapping them well.
- Brush the potatoes with the melted butter and sprinkle over a little salt.
- Cover the dish with some tin foil, place on a baking tray and cook for 1½ hours.
- Remove the foil and continue to bake for a further 45-50 minutes until the potatoes are golden brown.