Lancashire Hotpot – Recipe
Lancashire Hotpot
Lancashire Hotpot – Recipe
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Calories per Serving 996
Ingredients
- 1 kg potatoes King Edward or Agata
- 25 g butter
- 2 onions peeled and cut into 1cm dice
- 3 carrots peeled and finely sliced
- 50 g pearl barley
- 2 sprigs thyme
- 2 bay leaves
- 1.5 kg Lamb neck of lamb or mutton of you can get it. cut into 3cm chops (or you can use chump chops, more meat less bone)
- 4 kidneys lamb
- Sea salt
- Freshly ground black pepper
- 2 tsp Worcestershire sauce
- 750 ml lamb stock
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 180oC. Peel the potatoes and slice to a thickness of 5mm. Rub the inside of a casserole dish with half the butter, then place one third of the potato slices over the base. Add the onions, carrots, barley, thyme and bay leaf. Place the mutton/lamb on top.Cut the kidneys in half, peel away the membranes and snip out the white core with scissors. Discard the cores and tuck the kidneys in amongst the meat. Season. Add the Worcestershire sauce to the stock and pour it over the dish.Top with the remaining sliced potatoes, in a neat layer, cover and cook in the oven for 2 hours. Remove the lid and dot the potatoes with the remaining butter. Returns the dish to the oven for a further 30 minutes, until the potatoes are crisp and golden.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Paul´s Tips: In many parts of Lancashire it´s customary to add slices of Black Pudding before adding the potatoes. Not to everyone’s taste, but I like it.
Category: British, Cuisine, Main Courses, Meat, Recipes, Slow Cooker
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