Lancashire Hotpot
The Lancashire Hotpot, originates from England
and is a very easy, but nevertheless delicious dish that consists of lamb,
onions, potatoes and the cooks choice of herbs. This is baked in an oven.
Ingredients
- 900g Neck of lamb
- 2 large potatoes
- 1 large or 2 small onion(s)
- Choice of mixed herbs
- 500mL boiling water
Procedure
Dice the lamb, and set aside. Preheat oven to 170 degrees Celsius
Slice potatoes and dice onions. Add a layer of the potatoes to the bottom of
a casserole dish, and cover with a handful of the diced onion. Layer the diced
lamb over the top of this, sprinkling with your choice of herbs. Repeat these
layers until the dish is full - top with a final layer of the potatoes.
Pour boiling water into the dish until filled - if more water is needed,
continue to add until topped. Bake for at least one hour, though traditionally
the dish was left baking all day.
Notes, tips, and variations
- A handful of mixed vegetables such as
parsnips, turnips, leek
or carrots can be added
to the dish. It is worth experimenting to find out what combination of
flavours you prefer.
- The dish was once cooked with Oyster when they were
more affordable.
- Flavour can be improved by adding a stock cube to the boiling water.
- A suet crust can be
applied to the hotpot an hour before cooking time is finished.
- Many people like to add in small quantities of instant gravy granules to
add a little flavour to the dish.
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