Lancashire Hot Pot
Such deep, rich flavor, this traditional lamb or beef stew from Lancashire, England, is a classic that is so easy to make!
Meat and potatoes? How prosaic, you might think, and yet if you consider what most of us carnivores like to eat, we are not ashamed to admit an affinity with the “Meat and Potatoes” man. And stew? Throughout the centuries of time and the cultures of the world - meat and potatoes have found their way to each other to be mated for eternity , at least when and where available.
This duo is featured in so many iconic recipes of the world to include the Irish Shepherd’s Pie, German Sauerbratten & Schnitzel, Middle Eastern Kefta wa Batata, Tunisian Cous Cous, Mexican Picadillo, Russian Borscht, Indian Curries….I’m sure you could name more.
I always loved my mother’s stew, and she, her mother’s and so on back down the generations, a traditional American, pioneer, cattle drive type stew. I nourished my own children on it and added more starch and flavor with parmesan dumplings on top, but I’m telling you, some clever cook in Lancashire, England, when not feasting on crumpets and tea, found time to crack the code for the most flavorful and easiest way to put meat and potatoes together in a stew. This recipes takes the potatoes out of the soup base and places them on top where they can roast and crisp to create something of a crust over the tender meat in an incredibly flavored gravy.
Please, don’t throw out Mom’s stew recipe. I’m sure it’s a keeper, but just try this one - for a bit of a change on occasion. And be sure your Pot is Hot!
Lancashire Hot Pot
2 tablespoons butter
1 tablepoonvegetable oil
1 pound of lamb or well-trimmed beef chuck steak or roast cut into bite-sized chunks
2 yellow onions, peeled and thinly sliced
2 tablespoons all purpose flour
4 cups beef stock, broth or beef consomme soup
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
3 medium sized carrots - peeled and cut into chunks, or 12 - 14 baby carrots
1 ½ pounds russet, yukon or white potatoes - peeled and sliced in 1/4 inch thick slices
1 tablespoon melted butter for brushing
¼ teaspoon dried thyme
-Preheat the oven to 325 degrees.
-Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb or beef until lightly browned all over (about 3-4 minutes). Spoon the meat into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring frequently, until soft.
-Add the meat back in, then stir in the flour, cooking for another minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir then bring to a gentl boil. Place a lid on the pot and bake in the oven for 30 minutes.
-After the 30 minutes, stir in the carrots and transfer the mixture to a casserole or decorative baking dish. Top with the sliced potatoes, beginning along the outside, layering the potatoes as you move toward the center, covering the stew.
-Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
-After an hour, turn the oven up to 400 degrees and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top. (If necessary, turn on the broiler for a few minutes to further crisp the layer of potatoes. Watch carefully so the potatoes don’t burn.)
-Remove from the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with green vegetables or side salad and a crusty bread. Makes 8 servings.
Braise meat in liquid with onions and seasonings.
Place stew in baking dish to continue cooking.
Layer potatoes to cover the stew mixture and top with butter and thyme.
Cook Hotpot untill potatoes are crisped and lightly browned on top.
A Hotpot of sumptuous stew that is pure satisfaction. Thank you, Lancashire!
