lancashire hotpot

You can't beat lamb hotpot. This comforting, gorgeous Lancashire﻿ hotpot consists of chunks of lamb﻿, topped with sliced potatoes - hotpot perfection!

Lancashire Lamb Hotpot

1kg King Edward potatoes, sliced horizontally (roughly 2mm thick)

g melted salted butter,

g plain flour

fresh thyme, chopped

bay leaf

onions, thinly sliced

chicken stock

g Lancashire cheese, grated (Cheddar works too)

salt

White pepper

Slow Cooker Lamb Hotpot – tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes.

Slow Cooker Lamb Hotpot

(900 grams) PGI Welsh Lamb (shoulder

salt and pepper

vegetable oil (to brown lamb)

tbsp butter

onions (, diced)

leeks (, white parts only, finely diced)

tbsp plain flour

Worcestershire sauce

tomato paste

½ tbsp cranberry sauce raspberry jam

garlic paste garlic

(480 milliliters) lamb stock (or chicken stock)

carrots

parsnips (peeled and diced)

bay leaves

potatoes

thyme

Rosemary sprig (, to garnish)

Start by seasoning your lamb with a few turns of the salt and pepper mil. Heat the oil in a pan and brown the lamb, in batches, over high heat. Set aside.

Add butter to the hot pan and sautée the onions and leeks until softened but not coloured.

Stir in the flour and a little of the stock to make a gravy then add the Worcestershire sauce, tomato paste, garlic and cranberry sauce if using.

Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves.

Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.

For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges. Sprinkle with the rosemary, serve and enjoy!

https://www.youtube.com/watch?v=LciSKOGum1Q

Slow Cooker Lamb Hotpot – tender chunks of Welsh lamb cooked with root vegetables in a rich gravy under a blanket of golden potatoes. This hearty and satisfying Lancashire hotpot is the perfect family meal. Prepare and leave to cook long and slow in your crockpot while you go about your day!

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Slow Cooker Lamb Hotpot | Supergolden Bakes

The Lancashire hotpot is a typical dish from northwestern England, long simmered in the oven, mainly composed of lamb and onion topped with sliced ​​potatoes.

Lancashire Hotpot

1¼ lb lamb (, diced (neck, shoulder, chops))

½ lb lamb kidneys ((or mutton kidneys))

butter

vegetable oil

onions

flour

chicken broth ((or vegetable broth))

black pepper (, freshly ground)

butter ((for the top))

Preheat the oven to 350 F / 170 C.

In a Dutch oven on medium heat, melt the butter and vegetable oil for 3 minutes.

Add the onions and sauté for 4 minutes, stirring regularly.

Add the lamb and kidneys, then add the flour and cook for 3 minutes, stirring regularly.

Add the broth, bay leaves, salt, pepper and Worcestershire sauce and stir well.

Cover and cook over medium heat for 45 minutes.

Add the carrots and mix well.

Transfer the content to a 10-inch diameter casserole dish or pie dish.

Garnish with sliced potatoes. Start from the outside and lay the potatoes, heading towards the center.

Brush the top of the potatoes with the melted butter and sprinkle with dried thyme.

Cover with a lid or foil, and bake for 1 hour 15 minutes.

After one hour, increase the oven temperature to 390 F / 200 C and remove the lid.

Bake again for 30 minutes until the potatoes are golden and crisp.

Remove from the oven and let stand for about 5 minutes before serving.

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Slow Cooker Lamb Hotpot

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Top 3 lancashire hotpot recipes from across the web

The most viewed lancashire hotpot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lancashire Lamb Hotpot

Slow Cooker Lamb Hotpot

Lancashire Hotpot

The most viewed lancashire hotpot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine