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Prep 20 mins
Cook 2 hrs
Lancashire hot pot is the English version of Irish stew. This is a hearty dish traditionally made with mutton, but lamb is much more available. When we made it, we opted to add a little white wine to the vegetables for additional moisture when cooking them.
- 2 1⁄2 lbs lamb, trimmed of excess fat and sinew and cut into bite sized cubes
- 1⁄4 cup flour
- 2 ounces butter or 2 ounces shortening or 2 ounces fat or 2 ounces oil
- 2 large onions, sliced
- 1 cup chopped celery
- 1 large parsnip, peeled and sliced (carrots may be subbed if you can't find parsnips)
- 1 3⁄4 cups chicken stock or 1 3⁄4 cups beef stock
- 8 ounces sliced fresh mushrooms
- 2 teaspoons dried herbs (parsley, sage, rosemary, and thyme)
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 4 medium russet potatoes, peeled and thinly sliced
- Preheat oven to 325°F.
- Spray your casserole with cooking spray or brush lightly with butter or oil.
- Heat the butter, shortening, or oil in a large frying pan.
- Toss meat cubes in flour; shake off excess and reserve.
- Fry quickly on all sides until brown; remove from frying pan and place into casserole.
- Add onions, celery and parsnip (or carrot, if substituting) to pan and cook until nearly tender.
- Place on top of meat in casserole.
- Sprinkle remaining flour in frying pan and cook, stirring constantly until toasted.
- Gradually pour in stock and stir until mixture comes to the boil.
- Add mushrooms, salt and pepper, herbs and Worcestershire sauce; simmer for approximately ten minutes (you're looking for a medium sauce).
- Remove from heat and pour over meat and vegetables.
- Place overlapping slices of potato to completely cover the meat and vegetables.
- Cover casserole dish with lid and place in preheated oven.
- Cook for 1 1/4 hours.
- Remove lid and continue cooking an additional 30 minutes or until potatoes are browned.
- Serve hot.
Hearty and delicious and I got to use my new handy dandy slicer thing (Ouch! Watch them fingers). I opted for carrots and the only change I made was to saute the mushooms prior to browning the flour. So I needed a tad more oil. I will be making this one again.