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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lancashire Hotpot Recipe

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This recipe for Lancashire Hotpot is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c diced lamb (can be leftovers)
Flour, salt & pepper, to dust meat
3 large potatoes
2 sprigs of thyme, leaves picked
1 bay leaf
2 onions, sliced
2 c lamb stock (or beef stock)
1/4 c butter
Directions:
Directions:
Preheat oven to 350 degrees. Dust meat lightly with flour and salt & pepper. Peel potatoes and slice thinly.

Butter a high-sided casserole dish and arrange about a third of potatoes in the bottom. Season them and sprinkle with thyme. Top with meat and bay leaf and season in the same way, followed by the onions, again seasoning in the same way.

Arrange the remaining potatoes on top like overlapping fish scales, and season with salt & pepper. Pour enough stock over the potatoes to just come up to the base of the topping (take a piece off to see), then brush the potatoes with melted butter.

Cover and bake for 2 hrs, then uncover and bake for another 30 min., until the potatoes are golden and crisp.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Adapted from The Guardian. Good use of leftovers and I have used it for pork and beef as well.

 

 

 

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