Lancashire Hotpot : Chicken and Turkey
Lancashire Hotpot, originating from England and is a very easy, but nevertheless delicious dish that consists of lamb, onions, potatoes and the cooks choice of herbs. This is baked in an oven.
Ingredients
2lb (900g) Neck of lamb
2 large potatoes
1 large or 2 small onion(s)
Choice of mixed herbs
500ml boiling water
Procedure
Dice the lamb, and set aside. Preheat oven to 325F / 170C / Gas Mark 3.
Slice potatoes and dice onions. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb over the top of this, sprinkling with your choice of herbs. Repeat these layers until the dish is full - top with a final layer of the potatoes.
Pour boiling water into the dish until filled - if more water is needed, continue to add until topped. Bake for at least one hour, though traditionally the dish was left baking all day.
Notes, tips, and variations
A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
The dish was once cooked with Oyster when they were more affordable.
Flavour can be improved by adding a stock cube to the boiling water.
A suet crust can be applied to the hotpot an hour before cooking time is finished.