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Lancashire Hotpot
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the United Kingdom | Meat recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4497923
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 lb (900 g) neck of lamb or mutton
- 2 large potatoes, sliced
- 1 large or 2 small white onions, diced
- Choice of mixed herbs
- 500 ml boiling water
Directions
- Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
- Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
- Repeat these layers until the dish is full. Top with a final layer of the potatoes.
- Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
- Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
Notes
A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
Flavour can be improved by adding a stock cube or instant gravy granules to the boiling water.