Home

Lancashire Hot Pot

ingredients

serves 4
2 lb (900 g) neck of mutton
8 oz (225 g) mushrooms, wiped
3 sheep's kidneys
3 large onions, skinned and thinly sliced
12 oysters (optional)
salt and freshly ground pepper
2 lb (900 g) potatoes, peeled and thickly sliced
1 pint (600 ml) beef stock
1/2 stick (4 Tbsp) 2 oz (50 g) butter, melted

method

1. Cut the mutton into cutlets and remove excess fat.

2. Cut the mushrooms in half. Skin and core the kidneys and cut in halves.

3. In a deep ovenproof casserole, place mutton, mushrooms, kidneys, onions and oysters (if used), seasoning each layer. Finish with a layer of potatoes. Pour over the stock. Brush the potatoes with the melted butter.

4. Cover the casserole and cook in the oven at 170°C (325°F) mark 3 for 2 hours, until meat and potatoes are tender.

5. Uncover. Continue to cook at 220°C (425°F) mark 7 for a further 30 minutes, until potatoes are golden brown. Serve hot.

What did you think?

9 people have helped to review this recipe. Thankyou!

But not as you know it.....
posted by Nikki Forshaw @ 08:45AM, 10/15/08
This is so far from the proper traditional recipe for hot pot, it's unbelievable. I do hope nobody tries it and is put off the dish - try a traditional recipe for hotpot first.
Traditional lamb hotpot
posted by Jen Briggs, Lassie from Lancs and proud of it!!! @ 05:41AM, 11/13/10
Nikki what makes you say this is so far from the traditional recipe for hotpot. Oysters were also used in traditional Lancashire hotpot as of course was mutton, I am not sure what you feel is not traditional about it and what you would constitute as a traditional Lancashire hotpot,
Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved