It’s All About Dinner by Nicky Corbishley

Author:Nicky Corbishley
Language: eng
Format: epub
Publisher: Octopus
Published: 2022-08-02T00:00:00+00:00

Traditional Lancashire hotpot

Lancashire Hotpot is a dish that remains hugely popular nearly 200 years after its creation. I grew up in the North of England, so this traditional Lancashire Hotpot, with tender chunks of lamb, all topped off with crisp slices of seasoned potatoes, is one of my staple dinners.

1 tablespoon unsalted butter

1 tablespoon sunflower oil

500g (1lb 2oz) lamb (not too lean - neck is best, but shoulder works well too), cut into bite-size chunks

2 onions, peeled and thinly sliced

1 heaped tablespoon plain (all-purpose) flour

480ml (2 cups) hot chicken or lamb stock (or 2 stock cubes with water)

2 bay leaves

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon Worcestershire sauce

3 medium carrots, peeled and cut into chunks

680g (1½lb) floury potatoes, peeled and thinly sliced

1 tablespoon melted unsalted butter, for brushing

¼ teaspoon dried thyme

1. Preheat the oven to 170°C/325°F/gas mark 5.

2. Melt the butter and sunflower oil in an ovenproof frying pan (skillet) or shallow medium-size casserole pan and fry the lamb until lightly browned all over (about 3–4 minutes).

3. Using a slotted spoon, transfer the lamb to a bowl, then add the onion to the pan and cook for 3–4 minutes, stirring regularly, until soft.

4. Add the lamb back to the pan, stir in the flour and cook for a minute, while stirring.

5. Add the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir and bring to the boil, then cover with a lid (or foil) and cook in the oven for 30 minutes.

6. After 30 minutes, remove the lid and stir in the carrots.

7. Layer the sliced potato on top, starting from the outside and moving toward the centre.

8. Brush the top of the potatoes with the melted butter and sprinkle over the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.

9. After an hour, turn the oven up to 200°C/400°F/gas mark 7 and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.

10. Take out of the oven and rest for 5 minutes or so (it will be very hot), then serve.

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