HOT POT HOW TO COOK RECIPES
LANCASHIRE HOT POT | ALLRECIPES
Very simple lamb and potato casserole made with layers of sliced potatoes, browned onion and leg of lamb, fresh thyme, stock and seasoning.
Provided by HEATHER.WRAY
Categories World Cuisine European UK and Ireland English
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve.
- Preheat oven to 375 degrees F (190 degrees C).
- Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all.
- Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil.
Nutrition Facts : Calories 365.4 calories, CarbohydrateContent 38.4 g, CholesterolContent 57.8 mg, FatContent 16.3 g, FiberContent 5.3 g, ProteinContent 17.1 g, SaturatedFatContent 7 g, SodiumContent 302.2 mg, SugarContent 5.1 g
CHICKEN & MUSHROOM HOT-POT RECIPE | BBC GOOD FOOD
Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato
Provided by Good Food team
Categories Dinner, Main course, Supper
Total Time 1 hours
Prep Time 25 minutes
Cook Time 35 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
- Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
- Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
- Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
- Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.
Nutrition Facts : Calories 343 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.1 milligram of sodium
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