Lancashire Hotpot
From Parfait 13 years ago
- prep 30 mins cook ti to make
- Serves 4
My childhood favourite and reminds me of being sat at my Gt Grandma's kitchen table after finishing school. A real family favourite and not too expensive either! Serve with red cabbage and crusty bread with real butter. Read more I really hope you like this one! See less
Ingredients
- • 2 large red onions red ones if possible, chopped shopping list
- • 3 medium carrots, chopped shopping list
- • 1 swede, chopped shopping list
- • 900g/2lb best end of neck of lambchops, or cubed leg of lamb shopping list
- • 1 bay leaf shopping list
- • salt and freshly ground pepper to season shopping list
- • 900g/2lb potatoes, sliced into 5mm/¼in thick slices shopping list
- • 570ml/1 pint hot lamb stock shopping list
- • 2 oz / 55g melted butter shopping list
How to make it
- 1. Preheat the oven to 180C/350F/Gas 4.
- 2. Place the red onions, carrots and swede into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper.
- 3. Cover the lamb and vegetables with a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and.
- 4. Add the hot stock to the casserole and brush the potatoes with melted butter.
- 5. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown.
- 6. Take the casserole dish to the table and serve.
- NB: Is also nice to add sliced black pudding to the lamb before adding potato layer
- Served with pickled or braised red cabbage
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