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Lancashire Hotpot

Posted by Nigel Brown
Nigel Brown
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on Thursday, 22 August 2013
Lancahsire HotpotThe long summer evenings starting to draw in its time to dig out the casserole dish and try this tasty treat!


  • 55g beef dripping or lard 8 lamb chops, on the bone
  • 225g onions, skinned and finely sliced
  • 55g butter, melted
  • 900g potatoes, peeled and thickly sliced
  • 1 carrot, peeled and thickly sliced
  • Salt and pepper
  • 1 litre of beef or chicken stock
  • 1 tbsp Worcestershire Sauce


Pre heat the oven to 200°C

In a large frying pan, melt the dripping or lard and heat until hot but not smoking. Quickly colour the chops on both side, remove from the fat, and drain on kitchen paper.

Add the sliced onions to the hot fat and cook quickly, stirring constantly until softened but not coloured. Remove from the fat and drain on kitchen paper.

In a large oven proof casserole pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper. Lay the chops on the top of the onion. Add the carrot, cover with the remaining onions and season.

Pour in enough stock to come two thirds way up the casserole dish, don’t worry if you have some left over you can always top up during cooking. Add the Worcestershire sauce.

Cover with another layer of overlapping potatoes, ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.

Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.

After 30 minutes, reduce the heat to 350°F/180°C/Gas 4 and cook for a further 1½ hours. Check from time to time to make sure the casserole isn't drying out, top up with stock or water as necessary.

Remove the lid from the casserole and cook until the potatoes on the surface are brown, remove from the oven and leave to rest for 10 minutes. Serve on hot plates with fresh, seasonal vegetables.
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