| Status Approved |
| Name | Lancashire Hot Pot |
| Category | Meats |
| Serves/Yields | 4 servings |
| Source | Paula |
| Difficulty | Moderate |
| Prep. Time | 20 Minutes |
| Cook Time | 2 hours 15 minutes |
| Introduction |
| Lancashire hot pot is traditionally served in pubs at lunch time here in England. Its warm and filling, a hearty old fashioned meal. |
| Ingredients |
| 2 pound of lamb
4 lamb kidneys
20 fl oz ((2 1/2 cups) hot water
1 teaspoon worcestershire sauce
2 pound potatoes ,
3/4 pound onions , diced
1 bayleaf
A sprig of thyme
1 tablespoon all purpose flour
knob (lump) of butter
Fat or oil for frying
Salt and pepper to taste |
| Directions |
| Step: 1 | Peel the potatoes and cut into 3/4 inch slices. Skin, core and chop the lamb kidneys. Chop the lamb into small chunks or cubes. Brown a few of the cubes of lamb at a time in a hot frying pan with a little oil. Continue until all the pieces have been browned. Once the cubes have been browned, put them in an ovenproof cassarole dish or pot. |
| Step: 2 | Brown the kidneys in the hot oil and scatter over the cubes of lamb in the dish. keeping the same oil used to brown the meat, brown the onions. Once the onions are golden brown, stir in a little flour to soak up the oil and juices in the pan. In a measureing jug or cup add the worcestershire sauce to the hot water and then pour into the pan with the flour etc, stirring as you pour.Take care to pour slowly and blend the mixture well or you will end up with a lumpy mixture. |
| Step: 3 | Add salt and pepper to taste. Gently bring the contents to a simmer. As soon as it is simmering, take off the heat and pour over the meat and kidneys in the pot. Add the thyme and bayleaf. Carefully lay the potato slices on top of the meat to form a cover by overlapping the slices. Just like the tiles on a house roof. |
| Step: 4 | Add a few small knobs of butter on the potato roof and cover with a tight fitting lid. Place in a pre heated oven at 325F / 170 C for about 1 1/2 hours. Remove lid and return to the oven for another 45 minutes to help brown the potato roof and finish the cooking. |
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