Traditional English Recipe - Lancashire Hot Pot

The weather has been horrible over the past couple of weeks, so I haven't had any time to venture into the countryside with my camera. All we have had is rain, rain rain and more rain. Well, I guess that comes with living in England...LOL! So, whilst I am still waiting for the weather to improve so that I can complete my photo challenge for this month, I decided to bring a little bit of the countryside into the house, by cooking a tradional rustic British meal of Lancashire Hot Pot. Whilst deciding to cook this for my dinner yesterday evening, I made the decision that this would become my next blog recipe. So here it is....

______________________________________________Ingredients(Serves 4)

500 g / 1 lb neck or chump of lamb (or minced lamb)
150 g / 5 oz diced carrots
150 g / 5 oz diced swede
150 g / 5 oz diced parsnip
150 g / 5 oz diced celery
3 onions, sliced or chopped
500 ml / 17 fl oz lamb stock
4 large potatoes, peeled and sliced
25 g / 1 oz butter
Salt
Pepper

(Note: Lancashire Hot Pot is traditionally made with lamb. However, the lamb can also be replaced by beef if desired).

Please click HERE for a UK/US conversion table

If you do use this great recipe for a traditional Lancashire Hot Pot, please be welcome to either email me or leave a comment at the bottom of this post with your feedback. Thank You ~ Graham :o)
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Lancashire hot pot is one of Britain’s great country dishes. Very simple dish full of lamb, potatoes and vegetables and the end result is stunning if it is done right.

The preparation for this dish is simple, if you are using lamb pieces you will need to cut them into reasonable size chunks. Then peel the vegetables and roughly dice them too.



Make sure the pan is nice and hot as the first thing is to get the vegetables going. So, take some butter and drop it in the pan.



Then all you have to do is simply throw in the vegetables. Just move them around the pan until the butter melts and starts softening the veg.



Another 2 minutes is all about they need. Then set them aside in the pot.

Now turn your attention to the lamb. Add the lamb to the pan (not too much at a time). There is a thought to this dish that you should put the lamb straight in the hot pot. I have tried Lancashire Hot Pots like that and tend not to agree with it as I like the lamb to have a rich colour.



When you have browned off all the lamb, add it to the pot. At this point, you must not forget the lamb stock, which I made earlier using a Lamb stock cube (yes, I cheated tonight as I am using Lamb mince rather than lamb pieces with bones). However, if you have a chance to make your own stock Lamb stock from lamb bones, then that is great.



The important thing to remember here is that you don’t want to carry on preparing the Hot Pot, leaving all the dark caramelised bits from the lamb in the bottom of the pan. It’ll be a terrible shame to waste them. So I always pour the stock into the pan, give it a shake and now the magic happens. Most of the caramelised bits have come off the pan into the stock and the stock is even better with a greater lamb flavour.

Next, mix the veggies and browned lamb together, giving it a stir. This is why it is called a Hot Pot. It is one pot cooking and very simple. You need to season it well with sea salt and black pepper. Pepper is really important in dishes like this – it used to be the number one seasoning. The best of country cooking.

Next add the stock until it almost covers the lamb and veg.



Now to the potatoes. I have sliced these potatoes (you can do them in a food processor or by hand). Then start layering them around the dish. The idea is that with the two layers of potatoes, the bottom layer soaks up some of the stock and goes all soft and lovely and full of lamb flavours. Whereas the top layer curls up and goes brilliantly crispy. Once you have positioned the first layer, push it down so that all the juices go over it and coat it.



Before adding the second layer, because potatoes need seasoning, sprinkle some sea salt and black pepper over the top.

Okay, on with the show. Add the second layer of potatoes over the pot and, before placing in the oven, pour over any remaining stock and add a little more seasoning.



And that is all there is too it. Lancashire Hot Pot, simple as it comes, very rustic, no need to try and make look amazing in presentation, because you can’t – it is just lamb, vegetables and potatoes – very easy.

All that is left to do, is to get it into the oven at 160 C / 320 F (gas mark 3) for 90 minutes until the lamb is tender and the top layer of potatoes are golden and crunch.

And there you have it, Graham’s home made Lancashire Hot Pot. The simplest meal on earth.

I am hoping the weather will hold up bit over the next few days so that I can get outside and snap away with my camera. I'll be sure to post my January challenge photo soon!

Cheerio for now!!!!

Graham Ettridge x

ps. And before anybody even thinks about asking.... No, I didn't eat the whole Hot Pot in one sitting, LOL! This dish will keep me going for the rest of the week...LOL!!!! By the way, to all vegetarians and vegans who are reading this post. I promise that my next recipe will be for a vegetarian dish!!!!!



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