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Marjorie Openshaw's Winning Lancashire Hotpot Recipe
Ingredients
- 2 1/2 lb Potatoes
- 2 x Onions
- 8 x Thinly prepared best end of neck, (Ask the butcher to lamb chops, trim and use the trimmings to make the stock) Meat trimmings from the lamb chops Half a pint of water
- 1 x Bay leaf
- 1 sprg rosemary, 1 sprig thyme A little minced celery
Directions
- 1 To make the stock: Put all the ingredients together and simmer gently for half an hour. Strain the stock and allow it to go cool. Remove the fat from the top and set aside.
- 2 To make the hotpot: Peel the potatoes and cut into medium sized chunks reserving one large potato to be cut into thin slices. Slice the onions and chop them finely.
- 3 Layer ingredients into an earthenware lidded hotpot dish, beginning with potatoes, then onions, four chops, onions again, the remaining chops, onions again, potatoes and then a layer of sliced potatoes overlapping on top.
- 4 Reheat the stock (minus the fat) with a little extra water and pour over the hotpot till you can just see the liquid coming up between the potatoes.
- 5 Grease the inside of the lid with the set aside fat and place on top.
- Place in an oven preheated to 190C/375F/Gas5 for half an hour.
- 6 Reduce the heat to 175C/325F/Gas3 for a further 1 1/4 hrs. Remove the lid. Increase the heat to 200C/400F/Gas6 for 15 min to brown the potatoes.
- 7 Garnish with a little minced parsley and serve.
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