Lancashire Hot Pot. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes. Lancashire hotpot is a stew originating from Lancashire in the North West of England.
Pat meat dry and add a little at a time to brown. In a separate pan, heat remaining clarified butter. You can't get much more comforting than a gorgeous Lancashire hotpot. You can have Lancashire Hot Pot using 13 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Lancashire Hot Pot
- It’s 1/2 cup of all purpose flour.
- You need 1 tablespoon of Worcestershire sauce.
- You need 1/2 teaspoon of thyme.
- It’s 1/2 stick of butter.
- You need 1/2 pound of lamb cut into cubes.
- Prepare 1 pound of potatoes.
- Prepare 1 pound of carrots.
- Prepare 1 of large onion.
- Prepare 1/2 cup of celery sliced with leaves.
- You need 1 teaspoon of kosher salt.
- Prepare 1 teaspoon of ground black pepper.
- It’s 1 tablespoon of melted butter.
- Prepare 1-1/2 pints of lamb broth see my recipe.
The traditional British stew, hailing from the North West of England consists of chunks of lamb, topped with sliced potatoes. Then remove from the oven, cool, cover and freeze. Defrost in the refrigerator, then take out of the refrigerator a couple of hours before you want to heat it – to take the chill off. Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and is very simple and straightforward to make.
Lancashire Hot Pot step by step
- Preheat the oven to 350 degrees Fahrenheit..
- Slice the carrots and celery..
- Chop the onion..
- Season the lamb with salt and pepper and half the thyme. Sear in the an oven safe skillet..
- When you have seared the lamb, add the vegetables, and half stick of butter. Sauté till tender..
- Add the flour and sauté till the flour is browned..
- Add the lamb broth and simmer having no lumps. When thickened remove 2-1/2 cups of the thickened liquids..
- Add the sliced potatoes to the top of the hot pot.
- Brush with melted butter and sprinkle with remaining thyme, salt, and pepper..
- Put into the hot oven for 1- 1-1/2 hours..
- Let rest 10 minutes and serve I hope you enjoy!!.
Hotpot is a long, slow-cooked recipe, yet unlike many stews, it is still quite light and suitable for eating year-round (except perhaps on a scorching summer's day). Lancashire, a county in northwestern England, between the Irish Sea and the Pennines mountain range known as the 'backbone of England', has an excellent stew named after him: the Lancashire hotpot. How to make Lancashire hotpot Originally, this recipe was usually prepared with mutton, but nowadays lamb, and more precisely lamb shoulder, is more commonly used. Remove from the pan and set. Traditional Lancashire Hotpot This has acquired its name from the time when it was baked at home, then wrapped in blankets to keep hot and provide lunch for a day at the races.