Ingredients with Measurements:
- 1 lb lamb shoulder, cut into chunks
- 2 tbsp flour
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 1 swede, peeled and sliced
- 2 cups beef stock
- 2 bay leaves
- 4 medium potatoes, peeled and sliced
- Salt and pepper to taste
Special equipment needed:
- Large oven-safe casserole dish with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Coat the lamb chunks in flour and season with salt and pepper.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Add the onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Add the sliced carrots and swede to the skillet and cook for another 5 minutes.
6. Pour in the beef stock and add the bay leaves. Bring to a simmer and cook for 10 minutes.
7. Layer the sliced potatoes on top of the lamb mixture in the casserole dish.
8. Pour the lamb mixture over the potatoes, spreading it evenly.
9. Cover the casserole dish with the lid and bake in the preheated oven for 1 hour.
10. Remove the lid and bake for another 30 minutes, or until the potatoes are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 35g
Protein: 28g
Sodium: 600mg
Sugar: 8g
Fiber: 6g
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef chuck or pork shoulder.
- Swede can be substituted with turnips or rutabaga.
- Beef stock can be substituted with chicken or vegetable stock.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the lamb mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add a layer of sliced onions on top of the lamb mixture before adding the potatoes.
Tips and tricks:
- For a richer flavor, brown the lamb in batches to avoid overcrowding the skillet.
- Make sure the potatoes are sliced thinly and evenly for even cooking.
- Let the hotpot cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftover hotpot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hotpot in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the hotpot in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Serve with a side of crusty bread and a green salad.
Suggested side dishes:
Crusty bread and green salad.
Troubleshooting advice:
- If the potatoes are not crispy enough, broil the hotpot for a few minutes at the end of cooking.
- If the hotpot is too dry, add a little more beef stock or water to the lamb mixture before baking.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Lancashire hotpot is a traditional English dish that originated in the county of Lancashire in the north of England. It is typically made with lamb or beef, potatoes, and onions, and is cooked slowly in a covered casserole dish.
Flavor profiles:
This dish is savory and hearty, with tender chunks of lamb and flavorful vegetables in a rich beef broth.
Serving suggestions:
Serve the hotpot with a side of crusty bread and a green salad for a complete meal.
Related Categories
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Region: British
Taste: Savory, Herby, Earthy, Sweet, Comforting