Lancashire Hot Pot
|Chuck steak/Blade||1 1⁄2 Pound|
|Freshly ground black pepper||To Taste|
|Potatoes||1 1⁄2 Pound|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Mushrooms||4 Ounce, trimmed and quartered|
|Onion||1 Large, sliced|
|Beef stock||1 Cup (16 tbs) (Hot)|
|Melted butter/Margarine||1 Tablespoon|
Trim beef and cut into 1-inch cubes.
Mix salt and pepper with the flour and coat the meat in the seasoned flour.
Slice enough potatoes to cover top of casserole to be used and cut the remainder 1 into chunky pieces.
Mix potatoes with the celery and mushrooms.
Place a layer of sliced onion in the base of the casserole, cover with a layer of meat, then add a layer of the mixed vegetables.
Repeat layers, finishing with a closely packed layer of rows of sliced potatoes, overlapping the slices for the best effect.
Sprinkle any remaining .flour over and pour over the hot beef stock.
Brush sliced potatoes with melted butter or margarine, cover casserole with lid or use aluminium foil if no lid available.
Place in a moderate oven and cook for 2 hours.
Fifteen minutes before the end of cooking time remove lid to allow the layer of potatoes to become crisp and golden brown.