Casseroles > Potatoes > England > Lancashire Hotpot >
Lancashire Hotpot
1 TBS vegetable oil
1 onion, chopped
1-1/2 LBS lamb, cubed
2 LBS potatoes, peeled & thinly sliced
2 TBS fresh thyme, chopped
2 or 3 TBS butter
2 C chicken or lamb stock
Heat vegetable oil in a large skillet over medium-high heat; add onions and sauté until tender and golden in color. Remove onions from skillet and set aside. Add cubed lamb to skillet and cook until browned on all asides, twelve to fifteen minutes. Drain fat and reserve. Preheat oven to 375-degrees F. Spread 1/2 of the potatoes on the bottom of a greased baking dish; season with salt and black pepper to taste. Add layer of lamb and onions; sprinkle with chopped thyme. Cover with remaining potatoes, season with salt and black pepper to taste and dot with butter. Pour stock over top. Cover with aluminum foil and bake for ninety minutes to two hours. If casserole appears dry, add more stock. Serve.
*Lancashire Hotpot image (C) Alex C. Wood (2009). Used under the Creative Commons Attribution 2.0 Generic license.
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