Lancaster Hot Pot Recipe

Traditional Lancashire Hotpot Nicky's Kitchen Sanctuary

WEBAug 26, 2020 · Instructions. Preheat the oven to 170C/325F (fan). Melt the butter and vegetable oil in a medium sized casserole or sauce pan and …

Rating: 5/5(79)
1. Preheat the oven to 170C/325F
2. Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
3. Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
4. After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.

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Old Fashioned Lancashire Hotpot Culinary Ginger

WEBFeb 19, 2020 · Brown the lamb in 2 batches, don’t crowd the pan or it won’t brown. Return all the lamb and onions to the pan along with the carrots. …

1. Preheat oven to 325°F/162°C.
2. To a small bowl, add the flour, 1 teaspoon salt and ½ teaspoon pepper. Dust the lamb with the flour and rub with your hands to coat well.
3. To a skillet, add 1 tablespoon oil and butter over medium heat. When bubbling add the onions and soften. Remove from the pan.
4. Add the other tablespoon of oil to the same pan over medium heat. Brown the lamb in 2 batches, don’t crowd the pan or it won’t brown.

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Lancashire hot pot Healthy Food Guide

WEBSep 26, 2016 · Preheat oven to 180°C. Heat half the oil in a large saucepan over a medium-high heat. Cook lamb in batches until browned all over. …

1. 1 Preheat oven to 180°C. Heat half the oil in a large saucepan over a medium-high heat. Cook lamb in batches until browned all over. Transfer browned lamb to a plate and keep warm.
2. 2 Add the remaining oil to pan and heat over a medium heat. Cook onions, carrots, capsicum, mushrooms and thyme for 5-7 minutes until softened. Add flour and stir to coat. Slowly add Worcestershire sauce and stock. Bring to the boil. Add bay leaves and lamb to pan. Stir to combine.
3. 3 Transfer lamb mixture to an ovenproof casserole dish with a lid. Arrange potato slices on top in a circular pattern from the outside in. Cover and transfer to oven. Bake for 1 1/4 hours until potatoes are tender and sauce has reduced slightly.
4. 4 Increase temperature to 220°C. Remove lid from dish. Spray potatoes with oil and season with freshly ground black pepper. Bake, uncovered, for 10-15 minutes until potatoes are golden.

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