Ultimate Lancashire Hot Pot Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 kg potatoes
3 large onions
1 kg lamb ( neck , shoulder or chops can all be used)
chopped fresh parsley (to garnish )
lamb bones or beef bone
2 large carrots
2 stalks celery
1 large onion
1 garlic clove
2 bay leaves
salt & pepper
rosemary
4 pints water

Directions:

Stock:.
You can just buy some stock from the supermarket if you want, but this way is more satisfying and it makes the kitchen, nay, the whole house, smell gorgeous!
Chuck the bones on a roasting tray and place in an oven at gas 6 for one hour. Roughly chop the veg, bash the garlic and add the bay leaves and rosemary to a large casserole dish or pan.
When the bones have roasted for an hour, drain off the fat and add the bones to the casserole dish. Cover with water and place on the heat and bring to a simmer. Cover and leave for at least one hour. Leave for longer for a better flavour. I recommend at least two hours, three if you can.
Remove the bones and sieve the stock into a large jug. For extra flavour let the softened veg fall into the sieve and go at them with a potato masher so squeeze out all the juices and flavour.
Put the stock in the fridge or freezer to cool so the fat in the stock forms a solid crust on the surface. Much easier to remove it this way than skimming it when still in little globules floating on the surface.
Hot Pot:.
Take a bowl and add about 250g of plain flour. Doesn’t matter how much really as it’s just to coat the meat. Season it well with salt and fresh ground black pepper. Coat the lamb in the flour mixture and brown quickly in a very hot pan. Does this in batches. Adding load of meat to a pan will just reduce the heat and you’ll and up with a mess in the pan. This isn’t just about sealing the meat. You want to get a nice golden colour on it for look and flavour.
Peel and slice the onions (Don’t dice or finely chop) and sweat in butter on a low heat for around 20/30 minutes until they start to darken in colour. Set to one side.
Peel and slice the spuds. You’re looking for something between 1/2 and 1 cm slices.
Assemble in a large casserole dish in layers. Meat / Onions / Potato and repeat until the dish is full. If using chops you want about four per layer, depending on how many you’re feeding. Go the extra mile and arrange the last layer of potato in overlapping concentric circles. It’s worth.
It for the look of the thing when you bring it to the table to serve.
When done, peel the layer of now solid fat from the stock and pour a couple of pints over the hot pot, put the lid on and cook in a low oven (gas 3 or 4) for at least 3 hours. For a better flavour, cook for longer, but check that you’re not evaporating all the stock. You should have.
Additional stock to top up if you find it getting low (Check using a skewer).
Finally, just before serving, melt some butter in a saucepan and brush over the top layer of spuds. Place under a hot grill or back in the oven on a high heat to get a really nice golden colour. Sprinkle with some of the chopped parsley and serve in large bowls with fresh crusty.
Bread and red cabbage if you like it.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	810.82 Kcal (3395 kJ)
Calories from fat	345.08 Kcal
		% Daily Value*
Total Fat	38.34g	59%
Cholesterol	121.67mg	41%
Sodium	325.7mg	14%
Potassium	1773.87mg	38%
Total Carbs	78.91g	26%
Sugars	18.97g	76%
Dietary Fiber	13.17g	53%
Protein	36.49g	73%
Vitamin C	15.9mg	27%
Vitamin A	3.6mg	119%
Iron	6.7mg	37%
Calcium	199mg	20%

Amount Per 100 g
Calories	84.34 Kcal (353 kJ)
Calories from fat	35.9 Kcal
		% Daily Value*
Total Fat	3.99g	59%
Cholesterol	12.66mg	41%
Sodium	33.88mg	14%
Potassium	184.52mg	38%
Total Carbs	8.21g	26%
Sugars	1.97g	76%
Dietary Fiber	1.37g	53%
Protein	3.8g	73%
Vitamin C	1.7mg	27%
Vitamin A	0.4mg	119%
Iron	0.7mg	37%
Calcium	20.7mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chicken and Dumplings - Crockpot

Chopped carrots, Potatoes, Onion, Garlic, minced and 16 more..
Provencal Salmon

Carrots, Stalks celery, Leek and 20 more..
Creamy Chicken And Biscuits

Skinless, boneless chicken breasts or 1 skinned chicken a... and 15 more..
Easy Split Pea Soup

Dried split peas, Diced fully cooked lean ham and 8 more..
To Make Lobster Stock

Lobster carcasses, Chopped carrot, Chopped celery rib and 6 more..
Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Carrots, chopped, Potatoes, chopped, Onion, diced roughly and 17 more..
Cream of Potato Soup

Potatoes, peeled and cubed (about 1 1/2 lb) and 10 more..
Lentil Curry

Onion, chopped, Carrot, chopped and 8 more..
Hearty Lentil Soup

Carrots, sliced, Stalks celery, sliced, Olive oil and 7 more..
Healthy Chinese Chilli French Fries

Potatoes (any type ), Onion, sliced into strips and 7 more..
Kale and Chickpea Soup

Onion, chopped (1 cup), Garlic cloves, chopped and 10 more..
Cumin-Dusted Sea Bass on Green Rice

Water, Grain rice, Onion, chopped, Garlic cloves, minced and 11 more..
Korean Potatoes

Potatoes, peeled and diced and 7 more..