Author Notes
My mom would make Lancashire Hotpot frequently while we were growing up. She'd carefully layer meat, onions, carrots and mushrooms in a crockpot insert and cover with a layer of potatoes. I'm a little lazier than she was and mix everything all together except for the potatoes. The result is a warming, comforting slow cooked stew. —inpatskitchen
Ingredients
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2 pounds
lamb leg meat, sinew and excess fat removed and cut into 1 1/2 inch pieces
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Salt and pepper for seasoning the lamb cubes
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3 tablespoons
olive oil, divided
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1
large onion, thinly sliced
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4
medium carrots cut into 1 1/2 inch pieces
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2
cloves garlic, thinly sliced
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1 teaspoon
salt
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1 teaspoon
black pepper
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1/4 teaspoon
dried thyme leaves
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1/4 teaspoon
dried rosemary leaves
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1/2 cup
dry white wine
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8 ounces
thickly sliced brown or white button mushrooms
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3 tablespoons
AP flour
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4 to 5
medium Yukon Gold potatoes,peeled and sliced into 1/4 inch rounds
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1 cup
chicken broth
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2 tablespoons
butter, divided
Directions
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Pre heat your oven to 325F. Generously season the lamb cubes with salt and pepper. In a 4 quart Dutch oven or similar pot heat 2 tablespoons of the olive oil and then brown the lamb cubes in batches. (Don't overcrowd the pot...you want to brown, not steam).
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Remove the browned lamb to a bowl temporarily. Add the third tablespoon of olive oil to the pot and add the onion, carrot, garlic, salt, pepper, thyme and rosemary. Saute this mixture for about 3 minutes.
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Add the wine and mushrooms. Bring the mixture up to a gentle simmer and simmer for about 5 minutes.
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Return the meat to the pot (along with any accumulated juices) and stir the flour into the mixture, one tablespoon at a time until incorporated.
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Turn off the heat and place the potato slices over the casserole overlapping the slices. You want two layers of potatoes.
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Pour the chicken broth over and then dot the top with one tablespoon of the butter. ( Feel free to salt and pepper the top if you wish)
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Cover and bake in the oven for 1 1/2 hours. Raise the oven temp to 375F, uncover the pot and dot with the second tablespoon of butter and bake, uncovered, for 30 minutes more. Let the casserole rest for about 10 minutes before serving in shallow bowls.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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