Recipe: Delicious Lancashire hotpot

Lancashire hotpot. Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes. You can't get much more comforting than a gorgeous Lancashire hotpot.

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. 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. This recipe is taken from Delia Smith's Complete Cookery Course, Delia Smith's Complete Illustrated Cookery Course and The Evening Standard Cookbook. You can have Lancashire hotpot using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lancashire hotpot

1. You need 3 lbs of cubed lamb.
2. It's 1 tbsp of veg oil & 1 tbsp butter for sautéing.
3. It's 1 cup of baby carrots diced.
4. You need 1 1/2 of large brown onions diced large.
5. You need 4 cups of beef broth.
6. Prepare 8 tbsp of flour.
7. You need 2 tbsp of Worcestershire sauce.
8. It's 4 of large red potatoes sliced thin.
9. It's 1 tbsp of butter for brushing potatoes.
10. You need to taste of Salt, pepper, thyme.

Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and is very simple and straightforward to make. 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). This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds. By The Good Housekeeping Cookery Team.

Lancashire hotpot instructions

1. Heat oven to 325°. In a deep casserole dish (or cast iron skillet) brown the lamb in the butter and oil and seasoning with salt, pepper, and thyme. Remove from heat and set aside (lamb will finish cooking in oven).
2. Add carrots and onions to skillet and add a tsp beef broth here and there to prevent from burning (deglaze) Lightly season (because the beef broth has a a lot of sodium).
3. Once onions are carmelized add the lamb back and sprinkle 4 tbsp of flour over the mixture. Mix then add the beef broth. Bring to a simmer til it thickens. Add Worcestershire sauce, and stir well..
4. Cover with foil and place in oven for 30 min.
5. Remove from oven and add remaining 4 tbsp of flour to thicken. Whisk in quickly and add potatoes sliced on top. Brush with 1 tbsp melted butter with salt and pepper added to it. Sprinkle thyme on top. Recover and bake for another hour..
6. Remove foil and turn oven up to 400° and bake for another 40 min. Garnish with parsley!.

Lancashire hotpot is a traditional, British slow-cooked mutton or lamb stew originating from Lancashire, in the north-west of England. The name is derived from the words hotchpotch, referring to the fact that the stew consists of several ingredients. 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. O ne of the great stews of the world, Lancashire hotpot is a dish that makes a virtue of simplicity.