Lancashire Hotpot is a one-pot dish, in the same family as casseroles or pot-a-feu. It's simple to prepare and ignore, as it cooks slowly at low to medium heat: you can assemble the ingredients, pop it in the oven, and leave it alone while you go do something else for awhile. The general ingredients are ground lamb, sliced potatoes, broth, root veggies, butter and seasonings. A traditional hotpot is made with lamb only, but I made mine with ground beef, and it turned out great. You can mix beef and lamb, as well as mixing up the various root vegetables depending on what you like or what's in season; you can also substitute flat beer or ale for part of the broth.
About 1/2 lb. of ground lamb, beef, or a mix
2 or 3 carrots, sliced into 1-inch chunks or 1/4-inch medallions
1 medium white or yellow onion, in 1/2-inch dice
2 to 3 medium-sized firm potatoes cut into thin slices (stay away from baking potatoes; they fall apart too easily)
About 1/2 pound root veggies, cut into 1-inch chunks (try yams, parsnips, or turnips)
Broth (beef, or a mixture of chicken and beef)
Salt & pepper
|We used carrots, parsnips, turnips & red potatoes|
Preheat the oven to 350F.
Cook the ground meat in a little bit of butter or oil on the stovetop over medium heat until mostly cooked but not browned. Drain off most of the fat, then add onion and cook until translucent but not browned. Add carrots and root veggies. Season with thyme, salt and pepper to taste.
|You can also cook the veggies first if you like.|
|Meat & veggies|
|Potatoes on top. Note level of liquid.|