Thursday, 11 October 2012

Lancashire Hot Pot

A great dish for the whole family! Simple, one pan recipe.

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: Serves 4


·         2 oz/ 55g beef dripping or lard

·         8 middle neck lamb chops, on the bone

·         ½ lb/ 225g onions, skinned and finely sliced

·         2 oz/ 55g butter, melted

·         2 lb/ 900g potatoes, peeled and thickly sliced

·         4 lambs kidneys, cored and sliced (optional)

·         1 carrot, peeled and thickly sliced

·         Salt and pepper

·         1 litre of beef or chicken stock

·         1 tbsp Worcestershire Sauce


Serves 4

·         Pre heat the oven to 400°F/200°C/Gas 6

·         In a large frying pan, melt the dripping or lard and heat until hot but not smoking. Quickly colour the chops on both side, remove from the fat, and drain on kitchen paper.

·         Add the sliced onions to the hot fat and cook quickly, stirring constantly until softened but not coloured. Remove from the fat and drain on kitchen paper.

·         In a Perfect Pans Saute Pan pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper. Lay the chops on the top of the onion, don't worry if the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, season.

·         Pour in enough stock to come two thirds way up the casserole dish, dont worry if you have some left over you can always top up during cooking. Add the Worcestershire sauce.

·         Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.

·         Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.

·         After 30 minutes, reduce the heat to 350°F/180°C/Gas 4 and cook for a further 1½ hours. Check from time to time to make sure the casserole isn't drying out, top up with stock or water as necessary.

·         Remove the lid from the pan and cook until the potatoes on the surface are brown, remove from the oven and leave to rest for 10 minutes. Serve on hot plates with fresh, seasonal vegetables.



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