The following is a guest post.
After much confusion, we eventually figured out that what I was making was closer to Lancashire hotpot. It got me curious about this dish.
Originally made in Lancashire, North West England, this traditional meal is made of lamb and kidneys, carrot, turnip, potatoes, onions or leeks, and covered with sliced potato. It was a cheap, easy meal to prepare and most likely came about sometime during the late 1700’s to mid 1800’s. Today, though, lamb is not cheap or easy to come by, at least not here in the US, so I use beef instead.
1 Tbsp olive oil
1 large onion, chopped
2 carrots, chopped
1 1/2 lbs your favorite cut of lamb or beef
2 1/2 lbs potatoes
Salt and pepper to taste
2 Tbsp chopped thyme, parsley, and/or other fresh herbs
2 C lamb, beef, or vegetable stock
2 Tbsp butter
In a large, heavy-bottomed skillet (not non-stick) sauté onion and carrots in oil over medium-low heat until the onions are golden. Remove vegetables from skillet and set aside.
Turn up the heat to medium-high and place the lamb or beef in the pan, turning after about 5 minutes on each side until nicely browned.
Preheat oven to 350 degrees.
Peel the potatoes and slice them thinly, spreading half in the bottom of large casserole dish. Season with salt and pepper. Place the meat, veggies, and any juice left in the pan on top of the potatoes, then sprinkle with herbs, salt, and pepper. For the third layer, arrange the remaining potatoes on top and once again season with salt and pepper. Pour the stock over all, dot with butter, and cover with lid or foil.
Bake for two hours.
Have you ever tried Lancashire Hotpot? Was it homemade or at your favorite pub? I always love to hear your food stories and memories! Enjoy!
Sarah Bloom is a stay-at-home mom in Pennsylvania, USA, but in her heart she is British through and through. While especially enamored of the food, Sarah loves all aspects of UK. You can find her on Facebook at The British Appreciation Society and read more of her posts here.