Lancashire hotpot

Lancashire hotpot

By
From
Encyclopedia of Food and Cookery
Serves
6

A world-famous English hotpot with a wonderful flavour. Very warm and comforting on cold winter nights, this hotpot is topped with a delicious crust of crisp, brown potatoes. It originally contained oysters, from the days when oysters were plentiful and very cheap.

Ingredients

Quantity Ingredient
750g best end of neck lamb stewing chops
1 tablespoon plain flour
freshly ground black pepper
4 onions, sliced
2 lamb’s kidneys, skinned, cored and sliced
6 mushrooms, sliced
6 potatoes, peeled and sliced
18 oysters, (optional)
375ml beef stock
salt

Method

  1. Trim off any excess fat from chops and coat with flour seasoned with salt and pepper. Place layers of meat, onions, kidneys, mushrooms and potatoes in a large casserole, seasoning each layer lightly with salt and pepper and finishing with a layer of potatoes. If using oysters, arrange them in a layer on top of mushrooms. Pour over stock.
  2. Cover and cook in a preheated moderate oven for 2 hours. Remove lid of casserole and cook for a further 30 minutes to brown potatoes.
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