Cookbook:Lancashire Hotpot

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Lancashire Hotpot
Category Lamb recipes
Servings 4-6
Time 80 minutes
Difficulty Very Easy

Cookbook | Ingredients | Recipes | Cuisine of the United Kingdom | Meat recipes

Lancashire Hotpot, originating from England, is a very easy but delicious dish that consists of lamb, onions, potatoes and the cook's choice of herbs. This is baked in an oven.

Ingredients[edit]

Procedure[edit]

Dice the lamb and set aside. Preheat oven to 325F / 170C / Gas Mark 3.

Slice the potatoes and dice the onions. 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 over the top of this, sprinkling with your choice of 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 one hour, though traditionally the dish was left baking all day.

Notes, tips, and variations[edit]

  • 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 to the boiling water.
  • Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.