Mary Berry Lancashire Hotpot features tender lamb, brown onions, and flour in a luscious blend. Baked at 325°F for 60 minutes, it serves four with ease. Enjoy a straightforward yet delightful culinary experience.
More Mary berry Recipe:
- Mary Berry Parmentier Potatoes
- Mary Berry Chicken Pie With Potato Topping
- Mary Berry Boulangère Potatoes
🧡 Why You’ll Love This Lancashire Hotpot Recipe:
- Classic Comfort: Mary Berry’s Lancashire Hotpot brings a nostalgic, comforting essence to your table.
- Perfectly Crisped Potatoes: Master the art of achieving golden, crispy perfection atop this savory dish.
- Balanced Flavors: The combination of succulent lamb, earthy vegetables, and savory stock offers a well-rounded taste experience.
❓ What Is Mary Berry Lancashire Hotpot Recipe?
Mary Berry Lancashire Hotpot recipe made with lamb, earthy onions, and vibrant carrots, embraced by a savory stock and topped with thinly sliced, crisped potatoes.
🥔 Mary berry Lancashire Hotpot Ingredients
- 1 tbsp butter
- 1 tbsp vegetable oil
- 500 g (1.1 lbs) lamb – not too lean – neck is best, but shoulder works well too, cut into bite-size chunks▢2 brown onions – peeled and sliced thinly
- 1 heaped tbsp plain (all-purpose) flour – use gluten-free plain flour if required
- 480 ml (2 cups) hot chicken or vegetable stock – water with a couple of stock cubes is fine – or use bouillon for gluten free
- 2 bay leaves
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tbsp Worcestershire sauce – (use a gluten free version if required)
- 3 medium-sized carrots – peeled and cut into chunks
- 680 g (1.5 lbs) potatoes – peeled and sliced to 2-3mm thick (floury potatoes such as maris pipers work best)
- 1 tbsp melted butter for brushing
- ¼ tsp dried thyme
🥘 How To Make Mary berry Lancashire Hotpot
- Warm the oven up to 170C/325F (fan).
- Warm up the butter and vegetable oil in a medium-sized pot or dish. Add the lamb pan and cook it for three to four minutes, or until it’s lightly browned all over. Put the lamb in a bowl, then add the onions to the pan.
- Cook for three to four minutes, turning often, until the onions are soft.
- After adding the meat back in, stir in the flour and cook for one minute.
- Put in the Worcestershire sauce, salt, pepper, bay leaves, and stock.
- Mix everything together and let it bubble a little. After that, cover it with a lid and bake it for 30 minutes.
- After 30 minutes, add the carrots and mix them in. You can now move the food in the pan to a casserole or pie dish if you want to. I moved mine to a 25cm circle pie dish. Add the cut potatoes on top. Start putting the potatoes on the outside and work your way to the middle.
- Butter the potatoes on top, and then add the dried thyme on top of that. Put it back in the oven for an hour with a lid or foil on top.
- 1 tablespoon of melted butter to brush on,¿ teaspoon of dried thyme
- After an hour, take the lid off and heat the oven to 200C/400F (fan). After another 30 minutes, the potatoes should be roasted and crispy on top.
- After taking it out of the oven, let it cool for about 5 minutes (it will be very hot), and then serve it with some green vegetables.
💭 Recipe Tips:
- Meat Selection: Opt for lamb neck or shoulder, ensuring a good balance of lean and fatty meat for succulence.
- Golden Brown Lamb: Achieve a delightful flavor by browning lamb chunks evenly in butter and vegetable oil before cooking.
- Onion Softness: Ensure onions are soft and translucent during the initial cooking phase for a sweet and savory base.
🥙 What To Serve With Lancashire Hotpot?
Serve Lancashire Hotpot with Green Beans, Peas and Mint, Buttered Broccoli, Garlic Bread, Mashed Potatoes, Coleslaw, Crusty Bread, Pickled Red Cabbage, and Roasted Root Vegetables.
🎚 How To Store Leftovers Lancashire Hotpot?
- In the fridge: Store Leftovers Lancashire Hotpot in an airtight container for up to 3 days.
- In the freezer: You can store leftover Lancashire Hotpot portions for up to 2 months.
🥵 How To Reheat Leftovers Lancashire Hotpot?
- In the Oven: Reheat Leftovers Lancashire Hotpot for 20 minutes at 350°F by covering with foil.
- In the Microwave: Place Leftovers Lancashire Hotpot in the microwave and heat for 3-5 minutes.
- In the Air-Fryer: Leftovers Lancashire Hotpot can be placed in the air-fryer at 375°F for 10 minutes.
FAQ’S:
How Do I Prevent The Potatoes From Becoming Soggy During Baking?
To ensure crispy perfection, layer the potatoes strategically begin by placing them on the outside of the dish, working your way toward the middle.
Is It Necessary To Peel The Potatoes Before Slicing?
Peeling the potatoes ensures a uniform texture, but if you prefer a rustic touch, leaving the skin on is an option. The choice depends on your preference for presentation and texture in the Lancashire Hotpot.
How Can I Prevent The Hotpot From Drying Out During Baking?
To retain moisture and prevent dryness, cover the hotpot with a lid or foil during the initial 30-minute bake. This step locks in flavors and ensures a succulent outcome.
How Do I Adjust The Hotpot for A Spicier Kick?
For a spicier Lancashire Hotpot, add a pinch of cayenne pepper or chili flakes to the stock mixture. This subtle addition introduces a delightful heat without overpowering the rich flavors of the dish.
More Mary berry Recipe:
Mary Berry Lancashire Hotpot Nutrition Facts:
- Calories: 530
- Total Fat: 23g
- Saturated Fat: 12g
- Trans Fat: 0.6g
- Polyunsaturated Fat: 1.5g
- Monounsaturated Fat: 6.8g
- Cholesterol: 140mg
- Sodium: 413mg
- Total Carbohydrates: 52g
- Dietary Fiber: 6g
- Sugars: 7.8g
- Protein: 30g
- Potassium: 1562.2mg
Mary berry Lancashire Hotpot
Description
Mary Berry Lancashire Hotpot features tender lamb, brown onions, and flour in a luscious blend. Baked at 325°F for 60 minutes, it serves four with ease. Enjoy a straightforward yet delightful culinary experience.
Ingredients
Instructions
- Warm the oven up to 170C/325F (fan).
- Warm up the butter and vegetable oil in a medium-sized pot or dish. Add the lamb pan and cook it for three to four minutes, or until it’s lightly browned all over. Put the lamb in a bowl, then add the onions to the pan.
- Cook for three to four minutes, turning often, until the onions are soft.
- After adding the meat back in, stir in the flour and cook for one minute.
- Put in the Worcestershire sauce, salt, pepper, bay leaves, and stock.
- Mix everything together and let it bubble a little. After that, cover it with a lid and bake it for 30 minutes.
- After 30 minutes, add the carrots and mix them in. You can now move the food in the pan to a casserole or pie dish if you want to. I moved mine to a 25cm circle pie dish. Add the cut potatoes on top. Start putting the potatoes on the outside and work your way to the middle.
- Butter the potatoes on top, and then add the dried thyme on top of that. Put it back in the oven for an hour with a lid or foil on top.
- After an hour, take the lid off and heat the oven to 200C/400F (fan). After another 30 minutes, the potatoes should be roasted and crispy on top.
- After taking it out of the oven, let it cool for about 5 minutes (it will be very hot), and then serve it with some green vegetables.
Notes
- Meat Selection: Opt for lamb neck or shoulder, ensuring a good balance of lean and fatty meat for succulence.
Golden Brown Lamb: Achieve a delightful flavor by browning lamb chunks evenly in butter and vegetable oil before cooking.
Onion Softness: Ensure onions are soft and translucent during the initial cooking phase for a sweet and savory base.