Traditional Lancashire hotpot recipe
- Serves 4
- 1kg Lamb, under shoulder, neck and shin
- 700g Onions, thinly sliced
- 1kg King Edward potatoes, peeled
- 25g Plain flour
- 40g Salted butter
- 150ml Chicken stock
- 3tsp Sea salt
- White pepper
- STEP 1
Season the lab with 1 tsp of salt and a pinch of pepper, dust with the flour. Put the lamb into the base of the hotpot dish (stoneware, diameter 21cm, height 9cm. A basic casserole dish will also work well).
- STEP 2
Sweat the onions in 15g (¾oz) of butter with one tsp of salt for 4-5mins. Spread the onions evenly on the lamb in the dish.
- STEP 3
Slice the potatoes horizontally, 2mm thick. Place in a bowl, add the remaining melted butter, season with 1 tsp of salt and a pinch of pepper; mix well.
- STEP 4
Put the sliced potatoes evenly on top of the onions and add the chicken stock.
- STEP 5
Place the hotpot, covered in a pre-heated oven for 30 mins on 200°C/400°F/Gas 6, then for 2½ hrs on 130°C/250°F/Gas ½.
- STEP 6
Remove from the oven, take off the lid, return to the oven on 200°C/400°F/Gas 6 for 30-40 mins or until golden brown.