Lancashirehotpot Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 160°C.
• Peel the potatoes and cut into medium/thin discs.
• Chop the onions any way you like.
• In a large ovenproof casserole dish, layer half the potatoes on the bottom, season with salt and plenty of pepper.
• Now layer half the onions and all of the mushrooms and season again.
• In a frying pan melt the butter over a high heat and once sizzling add the lamb chops to quickly brown on both sides then add them to the casserole.
• Season again with the salt and plenty of pepper and put the chopped kidney's if using along with the rest of the onions over the chops, season, and finally a last thick layer with the rest of the potatoes. Season again.
• Pour over the stock, you only want enough to come just below the last layer of potatoes.
• Cover with a lid or use foil and bake for around 2 hours.
• Remove the lid and return to the oven until the top is browned, around another half hour making sure there is just enough liquid so that the Hot pot does not completely dry out but being careful not to water log.
• MMMMM! Meltingly tender!

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.