LANCASHIRE HOTPOT RECIPE | BBC GOOD FOOD
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Total Time 2 hours
Prep Time 20 minutes
Cook Time 1 hours 40 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
Nutrition Facts : Calories 993 calories, FatContent 56 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 56 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 7 grams fiber, ProteinContent 70 grams protein, SodiumContent 1.43 milligram of sodium
SLOW COOKER LANCASHIRE HOTPOT - RECIPE THIS
Slow Cooker Lancashire Hotpot. Delicious braised lamb, carrots and a creamy sauce, together with a sliced potato topping come together perfectly in the slow cooker. It is gluten free and ideal for healthy weeknight dinners.
Provided by RecipeThis.com
Categories Main Course
Total Time 250 minutes
Prep Time 5 minutes
Cook Time 245 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Dice and peel an onion. Load into the slow cooker with your butter and sauté on a medium heat.
- Add in diced lamb and brown the lamb on all sides. Season with salt and pepper.
- Add carrots, seasoning and lamb stock and mix well. Place the lid on the slow cooker and cook on high for 3 hours.
- When the slow cooker has about 30 minutes left, medium slice your potatoes and toss them in extra virgin olive and seasoning. Air fry for 15 minutes on 160c/320f, followed by 5 minutes at 200c/400f.
- When the slow cooker beeps, drain the liquid and put to one side. Load into a blender a can of tinned tomatoes, 5 chunks of lamb, Worcester sauce, a tablespoon of carrots, 5 slices of potatoes and ½ the juices from the lamb. Then blend until you have a creamy lamb gravy.
- Load back into the slow cooker with the lamb and remaining carrots and onions and stir.
- Add slices of potatoes over the lamb and cook for another hour before serving.
Nutrition Facts : Calories 158 kcal, CarbohydrateContent 6 g, ProteinContent 15 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 48 mg, SodiumContent 164 mg, FiberContent 1 g, SugarContent 3 g, ServingSize 1 serving
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