Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, lancashire hotpot. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Best Lancashire Hot Pot I've ever eaten (including my Mother-in-Law's)! It needs lots of salt on the potatoes. Pat meat dry and add a little at a time to brown.

Lancashire hotpot is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Lancashire hotpot is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook lancashire hotpot using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Lancashire hotpot:

1. Prepare 3 lbs cubed lamb
2. Take 1 tbsp veg oil & 1 tbsp butter for sautéing
3. Get 1 cup baby carrots diced
4. Make ready 1 1/2 large brown onions diced large
5. Prepare 4 cups beef broth
6. Take 8 tbsp flour
7. Take 2 tbsp Worcestershire sauce
8. Get 4 large red potatoes sliced thin
9. Prepare 1 tbsp butter for brushing potatoes
10. Take to taste Salt, pepper, thyme

Then remove from the oven, cool, cover and freeze. Defrost in the refrigerator, then take out of the refrigerator a couple of hours before you want to heat it - to take the chill off. Lancashire Hotpot is probably the most famous dish to come from the county of Lancashire and is very simple and straightforward to make. Hotpot is a long, slow-cooked recipe, yet unlike many stews , it is still quite light and suitable for eating year-round (except perhaps on a scorching summer's day).

Steps to make Lancashire hotpot:

1. Heat oven to 325°. In a deep casserole dish (or cast iron skillet) brown the lamb in the butter and oil and seasoning with salt, pepper, and thyme. Remove from heat and set aside (lamb will finish cooking in oven)
2. Add carrots and onions to skillet and add a tsp beef broth here and there to prevent from burning (deglaze) Lightly season (because the beef broth has a a lot of sodium)
3. Once onions are carmelized add the lamb back and sprinkle 4 tbsp of flour over the mixture. Mix then add the beef broth. Bring to a simmer til it thickens. Add Worcestershire sauce, and stir well.
4. Cover with foil and place in oven for 30 min
5. Remove from oven and add remaining 4 tbsp of flour to thicken. Whisk in quickly and add potatoes sliced on top. Brush with 1 tbsp melted butter with salt and pepper added to it. Sprinkle thyme on top. Recover and bake for another hour.
6. Remove foil and turn oven up to 400° and bake for another 40 min. Garnish with parsley!

This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds. By The Good Housekeeping Cookery Team. Lancashire, a county in northwestern England, between the Irish Sea and the Pennines mountain range known as the 'backbone of England', has an excellent stew named after him: the Lancashire hotpot. How to make Lancashire hotpot Originally, this recipe was usually prepared with mutton, but nowadays lamb, and more precisely lamb shoulder, is more commonly used. O ne of the great stews of the world, Lancashire hotpot is a dish that makes a virtue of simplicity.

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