British > Lancashire Hotpots

Bacon and Mushroom Lancashire Hotpot Recipe

Ingredients with Measurements:
- 500g lamb shoulder, diced
- 200g smoked bacon, chopped
- 200g mushrooms, sliced
- 2 onions, sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp thyme leaves
- 1 bay leaf
- 750ml beef stock
- 1.5kg potatoes, thinly sliced
- 50g butter
- Salt and pepper to taste

Special Equipment Needed:
- Large casserole dish with lid
- Mandoline slicer (optional)

Step-by-Step Instructions:

1. Preheat the oven to 180°C/350°F.

2. In a large casserole dish, fry the bacon until crispy. Remove and set aside.

3. In the same dish, brown the lamb in the bacon fat until golden brown. Remove and set aside.

4. Add the onions, carrots, and garlic to the dish and cook until softened.

5. Add the mushrooms, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir to combine.

6. Add the beef stock and bring to a simmer.

7. Return the lamb and bacon to the dish and stir to combine.

8. Arrange the sliced potatoes on top of the meat mixture, overlapping slightly.

9. Melt the butter and brush it over the potatoes.

10. Season with salt and pepper to taste.

11. Cover the dish with a lid and bake in the oven for 1.5 hours.

12. Remove the lid and bake for an additional 30 minutes or until the potatoes are golden brown and crispy.


Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Preheat the oven to 180°C/350°F.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories per serving: 485
Fat: 22g
Carbohydrates: 43g
Protein: 29g
Sodium: 1090mg
Sugar: 6g
Fiber: 6g

Substitutions for ingredients:
- Lamb can be substituted with beef or pork.
- Smoked bacon can be substituted with regular bacon or pancetta.
- Mushrooms can be substituted with other vegetables such as bell peppers or zucchini.

Variations:
- Add a layer of sliced apples or pears between the meat and potatoes for a sweet twist.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add a splash of red wine for a richer flavor.

Tips and Tricks:
- Use a mandoline slicer to get even slices of potatoes.
- Make sure to brown the meat before adding the vegetables for extra flavor.
- Let the hotpot rest for 10-15 minutes before serving to allow the juices to settle.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the oven at 180°C/350°F for 20-30 minutes or until heated through.

Presentation Ideas:
Serve in individual bowls or on a large platter for family-style dining.

Garnishes:
Sprinkle with chopped parsley or chives for a pop of color.

Pairings:
Serve with a side of crusty bread or a simple green salad.

Suggested Side Dishes:
- Roasted vegetables such as carrots or Brussels sprouts.
- Creamed spinach or kale.
- Mashed sweet potatoes.

Troubleshooting Advice:
- If the potatoes are not crispy enough, broil for a few minutes at the end of cooking.
- If the hotpot is too dry, add more beef stock or water.

Food Safety Advice:
- Make sure to cook the meat to an internal temperature of 70°C/160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food History:
Lancashire hotpot is a traditional British dish that originated in the county of Lancashire in the 18th century. It was originally made with mutton or lamb and potatoes, and was a popular dish among the working class.

Flavor Profiles:
This dish is savory and hearty, with a rich meaty flavor and a crispy potato topping.

Serving Suggestions:
Serve hot with a side of bread or salad.

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Region: British

Taste: Savory, Smoky, Rich, Umami, Earthy