| Lancashire Hot Pot
| 700 g | lamb |
| 2 | carrots |
| 1 | turnip |
| 200 g | onions, or chopped leeks |
| 600 g | potatoes, peeled and sliced |
| dripping, bacon | |
| salt and pepper | |
| water |
Method
Cut meat into neat pieces and season with pepper and salt.
Put layers of meat and vegetables into a casserole and season as required.
Finish with a layer of thickly sliced potatoes, overlapping.
Pour in about 250 ml of water - sufficient to come about one-third of the way up the casserole - and cover top with little dabs of dripping.
Cover casserole and put into oven at180°C for about 3 hours.
After about 2.5 hours uncover casserole, raise oven heat and brown the top layer of potatoes.
Put layers of meat and vegetables into a casserole and season as required.
Finish with a layer of thickly sliced potatoes, overlapping.
Pour in about 250 ml of water - sufficient to come about one-third of the way up the casserole - and cover top with little dabs of dripping.
Cover casserole and put into oven at180°C for about 3 hours.
After about 2.5 hours uncover casserole, raise oven heat and brown the top layer of potatoes.
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Author: alexia_cu  
  member since 16/01/2008 
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Have never made Lancashire Hot Pot...should I layer the potatos into the dish with the meat and veg or are they only meant to be the top layer?
Thanks
Bagpipe
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