Lancashire Hotpot

Main Dishes | British cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Lancashire Hotpot

Ingredients

Chicken Broth - 17 fl oz
Onion - 1 piece
Salad Potatoes - 10.6 oz
Turnips - 7.1 oz
Rosemary - 0.7 oz
Salt - 0.7 oz
Sugar - 1.8 oz
Spices - to taste
Wheat Flour - 1.8 oz
Lamb Neck Fillet - 17.6 oz

Step by Step guide

Step 1

Cut the neck into pieces about 3 cm each. Place them at the bottom of a baking dish. Sprinkle with flour (if you don't do this, the meat will quickly release juice, but this way the pieces will remain juicy).

Step 2

In a saucepan, sauté the thinly sliced onion rings, adding salt and sugar. When the onion becomes soft and golden, place it on top of the meat.

Step 3

Pour the chicken broth over the meat (lamb broth is not suitable because it would be too much, and chicken adds a completely different flavor note).

Step 4

Slice the potatoes and carrots very thinly (like chips). Layer them over the meat (arranging them in a spiral fan, alternating 3 slices of potato with 1 slice of carrot). Add more broth to almost completely cover the potatoes.

Step 5

Cover first with parchment paper, then with foil and a lid. Bake for 1.5 hours in the oven at 248°F. Then remove from the oven, take off the foil and parchment, and layer another circular layer of just potatoes without covering, and return to the oven for another 20 minutes, this time at 302°F.