Lancashire Hotpot
⏳ Time
2 hours 30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Lancashire Hotpot is an English lamb stew that doesn’t necessarily have to be cooked in a pot.
Ingredients
- Lamb Shoulder - 17.6 oz
- Lamb Neck Fillet - 14.1 oz
- Onion - 8.8 oz
- Butter - 2.6 oz
- Vegetable Oil - 0 fl oz
- Potato - 31.7 oz
- Carrot - 8.8 oz
- Chicken Broth - 23 fl oz
- Bay leaf - 1 piece
- Worcestershire Sauce - 2 spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the lamb of any sinew and cut it into small pieces.
Step 2
Cut the onion into strips.
Step 3
Slice the carrot and potato into rings.
Step 4
In a large skillet, sauté the meat on all sides in a mixture of butter and vegetable oil, then transfer it to a separate dish.
Step 5
Sauté the onion and carrot in the same skillet until browned.
Step 6
Then return the meat to the pot, stir, and pour in the broth. Cook for 8-10 minutes. Then drain the broth, as it will be useful later.
Step 7
Grease a large pot or ceramic baking dish with half of the butter. Layer the bottom with potatoes. Then add the meat and vegetables, seasoning with salt and pepper.
Step 8
Pour in the broth, add Worcestershire sauce, and cover with a layer of potatoes.
Step 9
Season with salt and pepper, brush the potatoes with melted butter, cover with foil, and place in an oven preheated to 392°F for 30 minutes.
Step 10
After 30 minutes, reduce the temperature to 180°C and leave it for another hour and a half. After that time, remove the foil and let the potatoes brown for 10 minutes.
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