Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Lancashire Hotpot

RECIPE: Lancashire Hotpot. Brought to you by MiNDFOOD

Lancashire Hotpot

Break bread the British way this week with this English take on the popular casserole, the Lancashire Hotpot

Serves 8

¼ cup olive oil, plus extra for brushing

1.5kg lamb shoulder,  cut into 2cm cubes

2 onions, peeled and thinly sliced

3 carrots, peeled and chopped

3 garlic cloves, chopped

2 tbsp rosemary, chopped,  plus extra for seasoning

3 anchovies, chopped

1 bay leaf

2 tbsp plain flour

2 tbsp worcestershire sauce

600ml beef stock

3 desiree potatoes, thinly sliced

Preheat oven to 150°C. Heat half the oil in a heavy-based casserole over high heat. Cook lamb in batches for 5-6 minutes or until browned; set aside. 

Heat remaining oil in a clean casserole. Add onions and carrots and cook for 5 minutes, or until tender. Add garlic, rosemary, anchovies, and bay leaf and cook for another minute. Add flour and cook for 1-2 minutes, or until mixture begins to brown. Add worcestershire and stock and bring to the boil. Add lamb back into the casserole. Place potatoes over the top in concentric circles, slightly overlapping. Season with sea salt, freshly ground black pepper, and extra rosemary. 

Cover and bake for 1 hour. Remove from oven, uncover, and increase heat to 220°C. Return to oven for 20-25 minutes, or until golden. Serve hot. 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney