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I recently tried Jamie Oliver’s Lancashire Hotpot recipe and it was so delicious that I wanted to share it with all of you foodistas!

Lancashire Hotpot is a traditional British dish that was originally developed as a means of cheaply refueling miners, millworkers and families in the northwest of England during the Industrial Revolution.

Today, this is a pub classic that’s perfect to serve on a cold winter night… not that we have many of those in LA, but I like to take advantage when we do!

The lamb in this recipe can also be substituted for beef, depending on your preference. So without further ado, here is Jamie Oliver’s Lancashire Hotpot recipe:

Lancashire Hotpot

Ingredients
2 tbsp olive oil
500 ml hot lamb stock (16.9 oz or 2.1 cups)
3 tbsp flour
White pepper
800g lamb, diced (27 oz or 3.4 cups; can substitute beef)
2 carrots, sliced
2 onions, sliced
1 small swede, cut into chunks (can substitute turnip)
1 bay leaf
½ small bunch of thyme, leaves picked
Worcestershire sauce
1 tbsp unsalted butter
450 g white potatoes, cut lengthways into 5mm slices (2 cups)

Instructions

  1. Preheat oven to 350°F.
  2. Put the oil in a large pan over a medium-high heat.
  3. Meanwhile, gently warm the stock in a small saucepan.
  4. Put the flour in a large bowl and season with a little bit of sea salt and a generous amount of white pepper.
  5. Toss the diced lamb or mutton in the seasoned flour till evenly coated; reserve the excess flour for later.
  6. Brown the meat in a large heated pan for 2-3 minutes, in batches if necessary, then remove to a plate and set aside.
  7. Reduce the heat slightly and add the onion, carrot, swede, bay leaf, and half the thyme leaves.
  8. Cook for 5-10 minutes or until the vegetables start to brown.
  9. Add the reserved flour and stir well.
  10. Stir in the hot stock and a few good splashes of Worcestershire sauce.
  11. Bring to boil, then turn off the heat and add the meat.
  12. Transfer the stew to a shallow casserole dish, about 30cm x 22cm (16in x 12in).
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  13. Melt the butter in a small saucepan.
  14. Arrange the potato slices over the stew in one layer, but slightly overlapping.
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  15. Brush the top with a little butter and sprinkle with some salt, pepper and a scattering of the remaining thyme.
  16. Cover with a lid or foil and cook in the oven for 1.5 hours or until the potatoes are cooked through.
  17. Remove the lid for the last 30 minutes of cooking and brush with a little more butter, so the top browns nicely.
  18. Serve with steamed greens and a beer.

Takes some time, but easy enough, right? What’s your favorite cold weather recipe? Let me know in the comments below!

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