How to prepare a delicious Lancashire Hotpot
published on 14 January, 2020 at 10:10
Ingredients:
1 tbsp butter
1 tbsp vegetable oil
1.1 pounds (500g) lamb not too lean - neck is best, but shoulder works well too, cut into bite-size chunks
2 brown onions peeled and sliced thinly
1 heaped tbsp plain flour
2 cups (480ml) hot chicken or vegetable stock water with a couple of stock cubes is fine
2 bay leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce
3 medium sized carrots peeled and cut into chunks
1 1/2 pounds (680g) potatoes peeled and sliced
1 tbsp melted butter for brushing
1/4 tsp dried thyme
1 tbsp vegetable oil
1.1 pounds (500g) lamb not too lean - neck is best, but shoulder works well too, cut into bite-size chunks
2 brown onions peeled and sliced thinly
1 heaped tbsp plain flour
2 cups (480ml) hot chicken or vegetable stock water with a couple of stock cubes is fine
2 bay leaves
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp Worcestershire sauce
3 medium sized carrots peeled and cut into chunks
1 1/2 pounds (680g) potatoes peeled and sliced
1 tbsp melted butter for brushing
1/4 tsp dried thyme
Directions:
Brown the lamb with butter, then set aside. In the same pan put onion, lamb, flour, stock, salt, pepper, bay leaves, Worcestershire sauce and bake at 325°F (170°) for 30 minutes. Then pour into a baking tray and add carrots, potato and brush butter and add thyme. Cover with foil and replace into the oven for 1 hour. After one hour cook for other 20 minutes at 400°F (200°).
Credit:Kitchen Sanctuary
https://www.youtube.com/watch?v=HU1KGIe-u2U&t=132s
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