Lancashire Hot Pot
This dish dates back to the industrial revolution. Before going to the mill the woman of the house would fill her pot and give to the baker and pick it up after finishing for a heart warming meal. My take is a little different to recipes of old which often incorporated oysters, this time making use of a light zesty beer and mustard. Believe me it delivers – as the BBC1 One Show proved, the meat should be succulent, the vegetables sweet in the rich gravy and the potato top, caramelised and crisp.
Servings: people
Ingredients
- 1 whole Onion (£0.13)
- 1 whole Carrot (£0.10)
- 1 whole Leek (£0.40)
- 450 grams Lamb neck fillets (£4.50)
- 5 ml English Mustard (£0.05)
- 10 ml Worcester sauce 2 teaspoons (£0.10)
- 200 ml Beer (£0.66)
- 1 stock cubes Lamb stock 100 ml (£0.13)
- 5 grams Thyme teaspoon (£0.22)
- 15 grams Butter (£0.05)
- 300 grams Potatoes peeled, sliced thinly (£0.21)
- Salt & Pepper
- 14 grams Plain Flour (£0.01)
- 1 Bay leaf
- 3 cloves garlic (£0.09)
- 13 ml Vegetable oil tablespoon (£0.02)
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Prep Time: 20
Cook Time: 1 hour
- Get your lamb and trim any excess fat, chop into bite size pieces. Roll in seasoned flour (salt, pepper, flour). Add good knob of butter and tbsp. of vegetable oil into a pan & heat Dice onion and fry until opaque.
- Add seasoned lamb and brown. Add beer, stirring continuously, the sauce will thicken.
- Add Worcester sauce, mustard, lamb stock ,Thyme & Bay leaf. Toss in your leeks and carrot and allow to simmer for 20 mins.
- Peel the potatoes and slice thinly. Par boil a third of them for 5 mins, then lay in a casserole dish. Pour over lamb mixture and cover with sliced potatoes.
- Season with pepper. Baste top with sauce.
- Bake at 190 degrees for about 45 minutes or until potatoes have gone golden brown or crispy.
Allow to stand for 10 minutes, then serve.
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just seen the article in the guardian. I hope it (and your web site) will help me improve my cooking.
re Lancashire Hotpot recipe, it looks to me as if step 4 should be at the end.
Also, it would be good if the recipes could be downloaded as pdf.
Thanks.
Barry T
Hi Barry. Thanks for that pointer on step 4 – I’ve revised accordingly. Really hope you enjoy the site. Many of the recipes are simple to put together and do taste good. I’ll get back to you about the pdf.
Well done James. I hope you all the success. Like you, I’m over 20 years into PPMS and in a wheelchair. The kitchen is my playground. I put a few recipes out on my blog page when I’m not too busy ranting about the obvious. I couldn’t cook so well without certain adaptations and gadgets. These were not expensive but I believe it puts a lot of people off if their mobility is restricted.
Fight the good fight!
Best wishes, Steve.
Cheers Steve your comments are much appreciated and yes gadgets, adaptions etc all make a difference. Keep holding the line – there is no-surrender!! What’s your blog address btw? All the very best James