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Lancashire Hot Pot

Chef.Foodie's picture
Ingredients
  Mutton 340 Gram
  Kidneys 4
  Potatoes 450 Gram
  Onions 115 Gram
  Carrots 115 Gram
  Turnip 55 Gram
  Pepper 1 Pinch
  Salt To Taste
  Stock 590 Milliliter
  Fat 30 Gram
Directions

1. Clean and prepare meat and kidneys.
2. Parboil potatoes. Peel and cut into roundels.
3. Cut half of the onions into quarters and the other half into slices.
4. Dice carrots and turnip.
5. Heat fat. Brown meat and sliced onions. Add remaining ingredients except potatoes and cook till meat is fairly tender.
6. Arrange in a casserole dish with layers of vegetables, meat and potatoes with a thick layer of potatoes on top.
7. Pour stock over and cover with a lid or paper. Cook in a moderate oven for about 2 hours.
8. About 15 minutes before serving, remove the lid or paper to allow potatoes to brown.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Everyday
Servings: 
4

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