Lancashire Hot Pot

  • Preparation Time 30 minutes
  • Cooking time: 2 hours 20 mintes
  • Serves 2-4
  • Difficulty level: *
  • 1 kg lamb shanks (or loin chops if your butcher has no shanks as ours often doesn't)
  • 2 onions
  • 1 kg potatoes
  • 1 litre of chicken stock
  • fresh thyme
  • salt and pepper
  • 25 grams melted butter
How to Cook

Pre-heat oven to 180 C, fan forced is fine.

Slice peeled potatoes thinly (4-5mm).

Slice onions.

Take a good size casserole dish and brush some melted butter on the base and sides.

Place a layer of potatoes to cover the bottom.

On top of the potatoes place a layer of lamb.

Season the lamb with salt and pepper and thyme (this is done for each lamb layer)

On top of the lamb place a layer of onions.

Follow this with another layer of potatoes, followed by lamb (season and add thyme), then onions.

Finish the top layer with potatoes.

Add chicken stock all the way to 1cm from the top of the dish.

Brush butter on top of the potatoes.

Place in oven and cook for 2 hours.

For the last 20 minutes remove the lid so the tops of the potatoes brown nicely.

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