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Lancashire hotpot
A real family favourite...
- Recipe:
Sent in by Vikki
- Difficulty: Easy
- Serves 4
- Freezable
Preparation
- Total time
- 2 Hrs 45 Mins
- Preparation time
- 30 Mins
- Cooking time
- 2 Hrs 15 Mins
Potatoes (roughly two per adult and one per child, peeled and thinly sliced)
3 carrots (peeled and cut into chunks)
1 onion, chopped
500g lamb (or beef, or lamb/beef stewing steak chopped into chunks)
570ml stock (or water)
1 tsp mustard (optional)
100g suet
200g plain flour
440g red cabbage (1 jar)
Preheat the oven to 180 °C/Gas mark 4
Oil a casserole dish and layer up the meat, onion, carrot and finish with a layer of sliced potato
If using the mustard, add this to the stock and pour over the potatoes so that the stock is visible near the top (if need be, top up with water)
Put in the oven for 60-90 minutes (or until the potatoes and carrots are almost cooked)
In the meantime make up a crust by mixing the suet with the flour and water as per the packet instructions
Once you have your dough, form this into a large roughly shaped disc
After about an hour, or when the potatoes and carrots are almost cooked, add the crust to the hotpot (it doesn't matter if it is sinking into the stock - this is what makes it lovely and squidgy underneath!) and return to the oven for a further 30-45 minutes
Serve with red cabbage on the side, or other pickles
Tips
This recipe is great for a cold winter's night. Make a big hotpot then freeze half of it for a quick and easy meal later on. It's also easy to cook in the slow cooker.
Variations
If you want to make a healthier hotpot without the crust, just end with your layer of potatoes, brush them with melted butter and bake in the oven for 1½-2 hours, or cook in the slow cooker for 8-10 hours on low
Reviews
Guest
★★★★★ Rated 5 out of 5 stars.Easy and quick to make. Not spicy - so the younger ones enjoy it as well. Very tasty and cooks well in the slow cooker. I can recommend it as a good, healthy meal that the whole family can enjoy..
Reviewed on 20/10/15
Guest
★★★★☆ Rated 4 out of 5 stars.Bit tricky getting the potatoes to the right thickness but worth the effort
Reviewed on 09/03/15
