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Lancashire Hot Pot with Scalloped Potatoes

Updated August 18, 2016

Cookbook

500 Slow-Cooker Dishes

Published by Sellers Publishing

This image courtesy of Ria Osborne

This popular dish in England is now also known as Betty’s Hot Pot after a character in the well-known British soap called Coronation Street. Betty makes it every day in the local pub called the Rovers Return and did so for nearly fifty years.

Variations

Lancashire Hot Pot with Sweet Potatoes: Prepare the basic recipe, replacing the potatoes with sweet potatoes.

Lancashire Hot Pot with Apricots et Scalloped Potatoes: Prepare the basic recipe, adding ¼ cup dried apricots to the slow cooker with the meat before topping with the potatoes.

Lamb et Tomato Cobbler: Prepare the basic recipe, omitting the potatoes and adding a cobbler topping. Sift 2 cups flour, 1 teaspoon baking powder, and a pinch of salt into a bowl. Add ¼ cup cold butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Mix in 1 tablespoon dried mixed herbs and 2/3 cup milk, making a soft dough. Roll out and cut into biscuits, and place on top of the meat about 45 minutes before the end of cooking time.

Lancashire Hot Pot with Scalloped Potatoes et Mushroom Sauce: Prepare the basic recipe, replacing the stock with 1 [14-ounce) can mushroom soup.

Makes6 servings

Cooking MethodSlow Cooking

CostModerate

Easy

Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

EquipmentCrock Pot

MealDinner

MoodStressed, Tired

Taste and TextureMeaty, Savory

Ingredients

  • 1½ 1bs. lean lamb
  • ¼ cup flour
  • Salt and freshly ground black pepper
  • 3 carrots, peeled and sliced
  • 1 small white turnip, peeled and chopped
  • 1 large onion, finely chopped
  • 1 leek, washed and chopped
  • 1¼ lbs. potatoes, peeled and thinly sliced
  • 1¼ cups good-quality chicken stock
  • 1 tbsp. tomato paste
  • 1 tsp. dried Italian herbs
  • Freshly chopped parsley, to serve (optional)

Instructions

  1. Trim any fat from the lamb and cut into neat 1-inch pieces. Put the flour onto a large plate and season with salt and pepper. Roll the meat in the flour until it is well coated. Mix the carrots, turnips, onions, and leek together, and layer with the meat in the slow cooker, seasoning to taste. Finish with a thick layer of sliced potatoes, overlapping them. Mix the chicken stock with the tomato paste and Italian herbs, and pour into the slow cooker. Cover and cook on low for 7-8 hours, or for 4-5 hours on high. Serve sprinkled with some freshly chopped parsley, if using.

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