Name: Lancashire Hotpot
Cuisine: United Kingdom
Ingredients: 8 oz (225 g) mushrooms, sliced; Sea salt and freshly ground black pepper; A little melted butter; 2 pints (1.1 litres) good meat or vegetable stock; 1 clove garlic, chopped; 4 medium onions, sliced; 1½ lb (700 g) potatoes, peeled and thinly sliced; 2 tablespoons olive oil; 1½ lb (700 g) lean lamb, cubed

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

The hotpots of my childhood in post-war London remain through the years as memories of ‘lumps of fat in washing-up water’ as my brother used to call them as he tipped our platefuls out of the window. How different are the refined, and more expensive, stews of today. The recipe below is not authentic Lancashire.

Ingredients

1½ lb (700 g) potatoes, peeled and thinly sliced
1½ lb (700 <

Europe
United Kingdom
Main course
Dinner
April
Lancashire

Method

Trim any fat from the lamb and brown it quickly in the heated oil. Remove from the pan, add the onions and the garlic and allow to cook for a few minutes. Add the mushrooms, cook for a few more minutes, then season.

Put the lamb back into the pan and cover with a good meat or vegetable stock. Bring to the boil and put into a casserole dish.

Cover with the potatoes. Brush with th

No reviews for this recipe

Ingredients

Method

Part of