I think we sometimes overlook Classic British Cookery and Lancashire Hotpot is one of those dishes – now I won’t pretend that this is the authentic original, but I am guessing it’s one of those dishes that ‘you’re Mum’ did best, here’s to all the Mums and our food memories of them 😊
I am using part of my Iceland stash – Lamb Chops, which were 3 packs for £10 – we love lamb and want to do it justice. I have defrosted them, as I wanted to remove the bones, but they cook very well from frozen.
Anyway, my version starts with 4 peeled and finely sliced medium onions, slowly fried off with, in my case Rapeseed oil and lots of black pepper. I put this in low and bung a lid on for 10 minutes or so.
When the onions are soft and squidgy, I add a heaped tablespoon of plain flour and stir in. I then spoon half of the mix into an oven proof dish, and set the rest aside.
I cut up the lamb steaks and pop then into the onion pan and quickly fry off, just to brown.
I add the lamb to the top of the onions in the ovenproof dish and add a layer of finely sliced potatoes, sprinkling a little black pepper between- another layer of onions, meat and top with more potatoes and add 500ml of lamb stock with a splash of Worcestershire sauce, and a splash of oil over the top.
Pop on a lid, or cover in foil and into a preheated oven (170) for approx 90 minutes, take the lid or foil off for the last 30 minutes to crisp the top up.
I love this meal, serve with additional Veg or just a big spoon 🤗