True Lancashire Hot Pot Recipes

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 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 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.

Steps:

• Heat oven to 190C/170C fan/gas 5. Cut the lamb into chunky 5-6cm pieces. Tip the flour onto a large plate, season with pepper and a little salt, and toss the lamb in the flour to coat evenly and completely. Set aside.
• Heat 2 tsp of the oil in a large, deep frying or sauté pan. Put the onions, carrots, swede, thyme sprigs and bay leaves in the pan and season with pepper. Cook on a medium-high heat for 6-8 mins, stirring occasionally so it doesn't stick, until the vegetables start to go brown around the edges - the bottom of the pan should be slightly brown and caramelised too. Pour in the stock; it should sizzle then bubble in the pan. Immediately remove the pan from the heat so the stock does not reduce in volume. Stir in the Worcestershire sauce.
• Overlap a single layer of the potato slices in the bottom of a 2-litre casserole dish (about 20cm diameter x 10cm deep). Lay half the lamb over the potatoes, then spoon half the vegetable mix over the meat. Season with pepper. Sit the rest of the lamb on top, then tip the rest of the vegetables, herbs and all the liquid over the lamb. Press down with the back of a spoon, if necessary, to make room for the remaining potatoes. Start to layer up the potato slices in 3 tightly overlapping layers, seasoning each layer with pepper and brushing with oil as you go - save a bit of oil for the top layer. Cover the dish with a tight-fitting lid and bake for 10 mins.
• Reduce the oven to 160C/140C fan/gas 3. Cook for a further 2 hrs until the lamb is really tender and the potatoes are cooked. Take the lid off and pop under the grill for 8-10 mins until the potatoes are golden and crisp around the edges. Remove and let the hotpot settle for 5-10 mins, then serve scattered with thyme leaves.

Steps:

• Preheat the oven to 315f degrees.
• Brush a 4 litre overproof casserole with melted butter or oil.
• Trim the meat of excess fat and sinew.
• Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.
• Heat the butter in a large frying pan and brown the chops quickly on both sides.
• Remove the chops from the pan and set aside, then cook the kidneys until browned.
• Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.
• Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.
• Layer on top of the chops and kidneys.
• Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.
• Gradually pour in the stock and bring to the boil, stirring.
• Season well with salt and cracked black pepper, and add the thyme and bay leaf.
• Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.
• Layer the remaining potato over the top, covering the meat and veggies.
• Cover and cook in the oven for 1 1/4 hours.
• Remove the lid, brush the potato with butter and cook for a further 30 minutes, or until the potato is brown.