Eric's Lancashire Hot Pot Recipe

Summary

Preparation Time10 MinCooking Time1 Hr 30 Min
Ready In1 Hr 40 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient
Interest Group

Ingredients

 Best end neck of lamb cutlets4
 Potatoes450 Gram, peeled and thinly sliced
 Onions2 Medium, peeled and sliced
 Water150 Milliliter
 Butter/Margarine25 Gram
 Salt To Taste
 Pepper To Taste

Directions

Wipe the cutlets with a piece of damp kitchen paper.
Cover the base of a 1 litre ovenproof casserole with a layer of potatoes.
Add the onions and cutlets.
Season well.
Arrange the remaining potatoes in an attractive overlapping pattern on the top.
Pour in the water.
Cut the butter into small pieces and dot over the top.
Cover with a lid or aluminium foil and bake in a moderate oven (Gas No. 4 - 350°F -180°C) for 1 1/2 hours.
Remove the lid and cook for another half hour to lightly brown the potato topping.
Serve straightaway.
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