Monday’s are always tough having an early start, being back in the office and realising that you have a whole 5 days before you can relax again. This is why on a Monday night I have no room for lettuce and rabbit food, it is all about comfort and taste and tonight the famous Lancashire Hot Pot is on the cards.
This recipe is easy and quick to prepare but takes time to cook, so I highly recommend that you make it on the Sunday ready for the Monday (like you want to cook after work anyway).
Here’s how to make a delicious Lancashire Hotpot (Serves 4):
Ingredients
- 1/2kg Neck of Lamb – cut into small pieces
- 1 1/2tbls olive oil
- Seasoning
- 2 onions – chopped
- 2 carrots – chopped finely
- 1 cloves garlic – crushed
- 1 sprig Rosemary – leaves only
- 1 Bay leaf
- 1/2 tsp Worcestershire Sauce
- 1 chicken stock pot cubes with 1/2ltr hot water or 1/2ltr chicken stock
- 1/2tbls corn flour mixed into 50ml water – mix into stock
- 2 tbls tomato ketchup
- 1.5kg Potatoes – King Edwards or Desiree for best results – peeled and cut into 5mm slices
Method
- Heat oven to 160C/fan 140C/gas 3
- Gently sauté onion and garlic in olive oil
- Add lamb and carrots and stir until brown all over – add a little cracked black pepper
- Place in an oven proof casserole dish
- Add tomato sauce, Worcestershire Sauce and herbs
- Cover with stock
- Arrange sliced potatoes over the top, sprinkle with a little salt and cover with foil
- Place in oven for 2hours
- Uncover and cook for further 20-30 mins until brown on the top
You don’t really need to serve this dish with anything as there are vegetables inside it and potato on top. I tend to serve mine simply with some pickled red cabbage and a dollop of tomato sauce.
The hotpot can be frozen, so why not divide the filling into small, individual pie dishes and keep one out to cook and freeze the others for later.
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