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Lancashire Hot Pot

Lovers.Dine.in's picture
Ingredients
  Mutton neck 1 Pound (Scrag End Of Middle)
  Fat 2 Tablespoon
  Seasoned flour 1⁄4 Cup (4 tbs)
  Potatoes 8 Ounce
  Carrots 6
  Onion 1 Large
  Stalk celery 1
  Mixed herbs 1⁄4 Teaspoon (Leveled)
  Salt 1 Teaspoon (Leveled)
  Pepper 1 Pinch
  Stock/Vegetable cooking water 1⁄2 Pint
  Chopped parsley 1 Tablespoon
Directions

GETTING READY
1) From the meat, trim away all the fat, gristle and bones and then cut it into cubes. Roll the pieces in seasoned flour and fry in hot fat to seal. Lightly brown.
2) Cut the potato into slices, keeping about half of the best slices for the top. Arrange the remaining slices in a casserole dish’s base.
3) Cut the carrots and onion into slices. Rinse the celery, trim it and cut into slices. Toss the slices with the seasoning and mixed herbs.
4) Preheat oven to temperature of 335 degrees.

MAKING
5) Over the potato slices placed in the casserole, arrange alternate layers of mixed vegetables and meat. Top with the potato slices kept aside, arrange neatly. Pour the stock all over and cover the casserole with a greased paper and lid.
6) Place the casserole in the center of the preheated oven and cook for 2 to 3 ½ hours.

SERVING
7) Serve hot after sprinkling with some chopped parsley.

TIP
About 30 minutes before serving, the potatoes can be brushed lightly with some fat and sprinkled with some salt for more taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat
Preparation Time: 
25 Minutes
Cook Time: 
210 Minutes
Ready In: 
235 Minutes
Servings: 
2

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