Lancashire Hotpot Recipe
Lancashire hotpot is a traditional British dish made with lamb stew with a bed of thinly sliced potatoes on top. This recipe is a great comfort food for dinners and Thanksgiving.
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THE HISTORY OF TRADITIONAL LANCASHIRE HOTPOT
Lancashire Hotpot is thought to have originated during the cotton industry in the 19th century. It’s a simple meal that would have been left to cook slowly all day, ready for the hungry cotton workers at the end of their shift.
It was probably more likely to have contained mutton in those days, and would invariably have been left to cook with a lamb bone still in the dish – for added flavor. The meat was often bulked out more with oysters – which were very cheap in the 19th century
RECIPE INGREDIENTS
1 tablespoon butter
1 tablespoon vegetable oil
500g lamb, cut into bite-size chunks
2 brown onions, sliced thinly
1 heaped tablespoon plain flour
2 cups (480ml) chicken or vegetable stock
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
3 medium sized carrots, cut into chunks
1 1/2 pounds (680g) potatoes – peeled and sliced to 2-3mm thick
1 tablespoon melted butter
1/4 teaspoon dried thyme
DIRECTIONS ON LANCASHIRE HOTPOT RECIPE
In a skillet, melt the butter and vegetable oil under medium heat.
Fry the lamb pan until lightly browned all over for about 3-4 minutes.
Transfer the lamb into a bowl, then add the onions to skillet and cook for 3-4 minutes, stirring frequently, until soft.
Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir, bring to a simmer.
Preheat oven and pour mixture into a casserole
Then place a lid on it and cook in the oven for 30 minutes.
After 30 minutes, stir in the carrots. Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the center.
Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
Remove from oven, and leave to rest for 5 minutes. Serve with some green veggies.
RECIPE VIDEO
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
500g lamb, cut into bite-size chunks
2 brown onions, sliced thinly
1 heaped tablespoon plain flour
2 cups (480ml) chicken or vegetable stock
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
3 medium sized carrots, cut into chunks
1 1/2 pounds (680g) potatoes
1 tablespoon melted butter
1/4 teaspoon dried thyme
Instructions
- In a skillet, melt the butter and vegetable oil under medium heat.
- Fry the lamb pan until lightly browned all over for about 3-4 minutes.
- Transfer the lamb into a bowl, then add the onions to skillet and cook for 3-4 minutes, stirring frequently, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir, bring to a simmer.
- Preheat oven and pour mixture into a casserole
- Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the center.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Remove from oven, and leave to rest for 5 minutes. Serve with some green veggies.
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Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
500g lamb, cut into bite-size chunks
2 brown onions, sliced thinly
1 heaped tablespoon plain flour
2 cups (480ml) chicken or vegetable stock
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
3 medium sized carrots, cut into chunks
1 1/2 pounds (680g) potatoes
1 tablespoon melted butter
1/4 teaspoon dried thyme
Instructions
- In a skillet, melt the butter and vegetable oil under medium heat.
- Fry the lamb pan until lightly browned all over for about 3-4 minutes.
- Transfer the lamb into a bowl, then add the onions to skillet and cook for 3-4 minutes, stirring frequently, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Stir, bring to a simmer.
- Preheat oven and pour mixture into a casserole
- Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the center.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Remove from oven, and leave to rest for 5 minutes. Serve with some green veggies.