Lancashire Hotpot
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This is my version which uses shoulder of lamb rather than neck but heavily based on Delia Smith
Ingredients
- 400g shoulder of lamb - can be boned or in pieces with bone
- 250ml hot water
- ½ tsp Worcestershire sauce
- 1 bayleaf
- sprig of fresh thyme
- 400g potatoes thinly sliced
- 200g onions, chopped
- < 1 Tbsp flour
- a little dripping or vegetable oil
- a little butter
- salt & pepper
Method
- In a large frying pan heat some dripping or oil until smoking hot, then brown the pieces of meat, a few at a time, until well browned. As they cook, move to a casserole dish.
- Now fry the onions in the same pan, adding a little butter if required, for about 10 minutes till they turn brown at the edges.
- Now stir in the flour and gradually add the hot water and Worcestershire sauce whisking to get a smooth sauce. Season with salt and pepper, bring up to simmering point and pour over the meat. Add the bay leaf and thyme sprig, then arrange the potato slices on top, overlapping like roof tiles. Season the potatoes and add a few little knobs of butter to the top.
- Cover with a lid, or tight fitting foil and cook at 170℃ (150℃ fan) for 1½ hours. Then remove lid and cook for a further 50 minutes. If the potatoes have not browned, you can brown them under a grill or turn the heat up higher for the last 15 minutes of cooking.
based on Cookery Course - Part Two Delia Smith