Lancashire hotpot is a dish made traditionally from lamb or mutton, onion and a mix of vegetables, topped with sliced potatoes and left to bake in the oven all day in a heavy pot on low heat. There are many variations of the recipe and you can't go far wrong with a little improvisation based on the ingredients you have in at the time, as we usually do. Obviously, we are adding the Black Pudding twist to this, but this recipe is more a guide than a step-by-step so feel free to adjust as you see fit.
- 2 Tbsp Olive Oil (or Butter if preferred)
- 1kg Lamb, trimmed and cubed*1
- 200g Lamb Kidney, sliced (Optional)
- 2 medium Onions, sliced or chopped
- 3 Carrots, peeled & cubed
- 2 cloves Garlic, crushed
- 1 tbsp Plain Flour
- 2 Tbsp Worcestershire Sauce
- 500ml Beef Stock
- A sprig of Rosemary or Thyme
- 2 fresh Bay Leaves
- 50g Butter
- (Sea) Salt & Freshly Ground Black Pepper to season
- 400g Black Pudding, casing removed, sliced
- 1kg Maris Piper Potatoes, sliced
- Heat oven to 160°C / 320F / Gas Mark 3
- Heat the olive oil and/or butter in a large shallow (cast iron) casserole dish, brown the lamb in batches, set aside, then repeat with the kidneys, if using them.
- In the same dish, cook the onions, carrots and garlic for a couple of minutes, or until the onions have softened and taken colour. Stir in the flour until the onions and carrots are well coated with the flour. Add the Worcestershire sauce, pour in the stock, then bring to a boil. Return the meat to the dish, herbs and bay leaves. Stir and simmer for 8-10 minutes, or until thickened slightly, then turn off the heat. Add the cubed butter and stir through. Check the seasoning and adjust to taste.
- Arrange the sliced black pudding on top of the meat and gravy then arrange the sliced potatoes on top. Brush with some melted butter and sprinkle with salt and pepper.
- Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid for the last 15 minutes, turning the oven temperature up, to give the potatoes a golden-brown top. Alternatively, finish under the grill for 5-8 minutes.
Place a portion on a plate, with some pickled red cabbage*2 or beetroot. Add some seasonal vegetables if you are feeling really hungry!
- Choice of Lamb
Stewing Lamb is the easiest and cheapest to use but if you want to make the dish even more scrumptious ask your butcher for a mix of shoulder, neck and shin pieces. (see recipe below*)
- Pickled Red Cabbage
Nigel Haworth's Lancashire Hotpot recipe featured on Great British Menu, winning a spot on the final banquet menu. It was served with this wonderful *Pickled Red Cabbage. If you are going to look this up why not try his whole recipe? It obviously won for a very good reason!!
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