Lancashire Hot Pot Recipe

Name: Lancashire Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons clarified butter; 1 1/2 pounds lean lamb shoulder, cut into 2-inch squares; 4 medium onions, sliced thickly; 2 tablespoons butter; 1/4 cup flour, sifted; 2 cups beef stock; Freshly ground salt, to taste; Freshly ground pepper, to taste; 1 tablespoon Worcestershire sauce; 1 tablespoon sugar; 2 bay leaves; 4 lamb kidneys, each cut into 4 pieces; 2 cups flat mushrooms; 4 dozen oysters; 4 potatoes, sliced into 1/4-inch rounds; Parsley, chopped

Servings: persons

4 tablespoons clarified butter
1 1/2 pounds lean lamb shoulder, cut into 2-inch squares
4 medium onions, sliced thickly
2 tablespoons butter
1/4 cup flour, sifted
2 cups beef stock
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
1 tablespoon sugar
2 bay leaves
4 lamb kidneys, each cut into 4 pieces
2 cups flat mushrooms
4 dozen oysters
4 potatoes, sliced into 1/4-inch rounds
Parsley, chopped

1
Preheat oven to 350 degrees F. Heat 2 tablespoons clarified butter in large overproof pan.
2
Pat meat dry and add a little at a time to brown.
3
In a separate pan, heat remaining clarified butter.
4
Add onions and lightly brown.
5
Add 2 tablespoons fresh butter, then stir in flour.
6
Cook until lightly browned.
7
Add onions to meat and combine well.
8
Add beef stock and stir until sauce thickens.
9
Season with salt and pepper.
10
Add Worcestershire sauce, sugar, and bay leaves.
11
Spoon off 1/2 cup of the gravy and reserve.
12
Lay kidney slices on top, followed by mushrooms, then oysters.
13
Season with salt and pepper.
14
Cover with overlapping potato slices.
15
Season again and add back 1/2 cup reserved gravy.
16
Roast in oven for 1 hour, uncovered.
17
Remove stew from oven and turn up to broil.
18
Broil hot pot for 2 1/2 minutes to brown.
19
Garnish with parsley.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons clarified butter, 1 1/2 pounds lean lamb shoulder, cut into 2-inch squares, 4 medium onions, sliced thickly, 2 tablespoons butter, and more.

Yes, Lancashire Hot Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lancashire Hot Pot

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