Betty Turpin's Hot Pot

Recipe by Sackville
READY IN: 4hrs




  • Preheat the oven to 325°F.
  • Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
  • Seal the meat and continue frying until nicely browned.
  • Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
  • Turn down the heat to medium.
  • Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
  • When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
  • As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
  • Gradually add the rest of the liquid.
  • Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
  • Pour the onions and liquid over the meat and mix well.
  • Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
  • Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
  • Dot the top layer of potatoes with the remainder of the butter.
  • Cover the dish and place on the top shelf of the oven for 2 hours.
  • Uncover and cook for a further 30 minutes.
  • If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
  • Serve with red cabbage and chips.