Lancashire Hot Pot Recipe

40m
Prep Time

2.75h
Cook Time

3h 25m
Ready In

"An English favourite... Scrumptious and heart warming on a cool fall or winter night. Sooo worth the time and effort!! This is really good with or without the jalapeno pepper, the pepper is not traditional, but does add a nice bite.""

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (664.5 g)
Calories 1234.6
Total Fat - 71.4 g
Saturated Fat - 30 g
Cholesterol - 1037.4 mg
Sodium - 926.6 mg
Total Carbohydrate - 28.4 g
Dietary Fiber - 3.3 g
Sugars - 4 g
Protein - 113.4 g
Calcium - 122.6 mg
Iron - 23 mg
Vitamin C - 32.8 mg
Thiamin - 0.9 mg

Step 1

Preheat the oven to 315f degrees.

Step 2

Brush a 4 litre overproof casserole with melted butter or oil.

Step 3

Trim the meat of excess fat and sinew.

Step 4

Coat the chops and kidneys with seasoned flour shaking off and reserving any excess.

Step 5

Heat the butter in a large frying pan and brown the chops quickly on both sides.

Step 6

Remove the chops from the pan and set aside, then cook the kidneys until browned.

Step 7

Layer half the potato slices into the base of the casserole, then top with the chops and the kidneys.

Step 8

Add the onion,pepper, if using and carrot to the frying pan and cook until the carrot begins to brown.

Step 9

Layer on top of the chops and kidneys.

Step 10

Sprinkle the reserved flour over the base of the pan and cook, stirring, until dark brown.

Step 11

Gradually pour in the stock and bring to the boil, stirring.

Step 12

Season well with salt and cracked black pepper, and add the thyme and bay leaf.

Step 13

Reduce the heat and simmer for 10 minutes, then pour the mixture into the casserole.Layer the remaining potato over the top, covering the meat and veggies.