Best Lancashire Hotpot Recipes

LANCASHIRE HOTPOT

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.

LIGHTER LANCASHIRE HOTPOT

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.

LANCASHIRE HOTPOT

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.

REAL LANCASHIRE HOTPOT

Steps:

• Cut the lamb into pieces suitable for serving. Skin the kidney, cut in half lengthways, cut out the white fatty core and cut the kidney into pieces. Peel and slice the onions, carrot, and turnip (if used). Peel and slice the potatoes and cut into thick slices (1/2in/1.25 cm).
• Heat the oil in a frying pan, and brown the lamb pieces over a medium heat, turning them so that they cook on all sides. Brown the kidney, and arrange all the meat in a casserole or ovenproof dish. Fry the onion in the pan for 3-4 minutes, to soften it. Add the sliced carrot and turnip (if used) and continue to fry gently, stirring all the time, for a further 3 minutes.
• Add the vegetables to the meat in the casserole. Dissolve the stock cube in 2 cups of boiling water. Sprinkle the flour over the remaining juices in the frying pan, and stir. Gradually stir in the stock, stirring hard to make a smooth gravy and adding the salt, pepper and herbs. Pour the gravy over the meat in the casserole, to cover the meat and vegetables.
• Then cover the meat with a thick layer of potato slices, placing them so that they overlap and form a thick crust. Dot with the butter. Cover with a lid or piece of tight-fitting foil, and cook in a moderate oven (325F/170C/Gas Mark 3-4) for 1 1/2-2 hours, removing the lid for the last half hour of cooking time, to brown the top. If the top does not seem to be getting crispy enough, either increase the oven heat to 400F/200C/Gas Mark 6-7, or pop the casserole dish under a hot grill for a few minutes.
• If you have cook the casserole on top of the stove because an oven is not available, simmer the casserole very gently for 1 1/2-2 hours, then brown the potato topping under the grill as described above.

LANCASHIRE HOTPOT

Steps:

• Preheat oven to 400 degrees. Put about a tablespoon of butter in a deep heavy casserole. Arrange a layer of potatoes on the bottom. Arrange three chops on top. Sprinkle with salt and pepper.
• Layer with kidneys, mushrooms, onions and more potatoes. Add another layer of chops, and remaining kidneys and vegetables, finishing with a layer of overlapping potatoes.
• Add the water and bake for half an hour; turn heat down to 300 for an hour. Remove lid, and cook another 30 minutes uncovered so that the potatoes brown. Serve sprinkled with chopped parsley.

SAUSAGE LANCASHIRE HOTPOT

Steps:

• Preheat oven to 375F/Mark 5. Place potatoes in a large pan of cold water and bring to the boil. Cook for a few minutes until the potatoes just begin to soften and drain. Heat oil in large saucepan and brown onion and sausages.
• Place a layer of potatoes on the base on a large ovenproof casserole dish. Top with sausages, half the butternut squash and black pudding, a sprig of fresh thyme, and sage. Add the remaining butternut squash and black pudding and pour over the stock. Top with remaining sliced potato, season, dot with butter, and sprinkle with cheese. Cover with foil and cook for 40 minutes, remove foil, and cook for a further 30 minutes until browned and golden. Serve with extra steamed seasonal vegetables.

LANCASHIRE HOTPOT

Steps:

• First trim excess fat off lamb chop-do not trim all fat off because we need some to give flavour.
• Next slice potatoes as thick as a pound coin. If you are under pressure with time, slice potatoes more thinly.
• After that chop onion in half through the middle of the root (length ways) then start chopping thinly and reasonably long.
• Now to this recipe I shall use bouillon powder and boiling water to make stock, if you choose to make proper stock skip this step. Boil water then add bouillon powder.
• Also in your pan open the lid and grease the pan with butter.
• Now it is time for layering. Put salt and pepper on each layer and a little more on the meat. Put some potatoes as the bottom layer, then put some of your onions on the potatoes,after that put your lamb chops on after (I am serving two today so I will add all my lamb chops in now but if you are serving more add it on after the second layer of onions), now do another layer of potatoes-don't use all of them, now use the last of the onions, finally put the rest of the potatoes on (there should be the most potatoes on this final layer).Finally put butter on the potatoes so they brown when you take the lid off.
• Finally put it on the hob until simmering, then put in the oven at gas mark 3 for two hours , if pressed for time put it in the oven at gas mark 7 for approximately one hour.

LANCASHIRE HOTPOT

Steps:

• Preheat the oven to 350ºF. Peel the potatoes and slice them into rounds, 1/8 to 1/4-inch thick. Place in a bowl of cold water and set aside. Season lamb with salt and pepper and brown in a large skillet with 2 tablespoons of oil over medium-high heat, 6 to 8 minutes. Don't crowd the lamb; brown in batches, if necessary. Using a slotted spoon, transfer lamb to a bowl. Reduce heat to medium under skillet and add bacon, onions and carrots, tossing to combine and coat. Drizzle in a little more oil if needed, to keep onions from sticking or burning. Sauté, stirring frequently, for 5 minutes or so, until onions are soft and just starting to brown. Add garlic and thyme to pan, stirring to combine, and sauté until just fragrant, about 45 seconds. Return lamb to pan, along with any accumulated juices, and stir to combine. Transfer lamb mixture to casserole and add 1 cup of water. Tuck bay leaves into the mixture. Drain the potato rounds and arrange on top of the lamb, overlapping slightly. If you have more potato rounds than surface area to cover, tuck the less perfect rounds under the top layer. Carefully pour broth over potatoes until the liquid in the casserole is just below the potatoes. I used about 1 cup. Season potatoes with salt and pepper, cover the casserole and place on middle rack in oven. Bake hotpot for 1 hour. Check to make sure the liquid hasn't cooked away, then bake, covered, for another 15 minutes. Increase heat to 450ºF and uncover casserole. Bake for another 15 to 20 minutes, or until the edges of the potatoes begin to brown. Remove from oven and let rest uncovered for a few minutes (the liquid will be bubbling when it comes from the oven-let that calm down before serving). To serve, spoon potato rounds into shallow bowls, pushing to one side of the bowls. Spoon lamb mixture next to potatoes, along with some of the pan juices. Devour.

VEGETARIAN LANCASHIRE HOTPOT

Steps:

• Ingredients: 1 onion/ 1 garlic clove/ 200g tomato purée/ soy sauce 200ml maderia or wine/ 400ml vegetable stock/ 4 tbsp green lentils/ 1 tbsp chopped fresh thyme/ salt and pepper/ Vegetables: 3 parsnips/ 3 carrots/ 5 celery sticks/ Leeks, celeriac or mushrooms etc/ 2 litres vegetable stock/ baking potatoes, peeled andfinely sliced/ Butter or olive oil/
• Sauce: Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, Madeira and stock and bring to the boil, then add the lentils. Reduce the heat, cover and cook for 25 minutes, or until lentils are soft.Stir the thyme into the sauce and season to taste Veg: Peel and chop the veg and cook til JUST tender in veg stock Topping: Par-boil the potatoes in lightly salted boiling water. And toss in oil. Assembly: Layer sauce, then vegetables, finishing with spuds. Place the dishes under a preheated hot grill or in even until the potato topping looks golden.