2llb Lamb or beef chunks
1 cup of chopped carrots
1 cup of chopped turnip or parsnips
1/2 cup peas
2 Large onions
Peel the potatoes and cut into small chunks. Slice the onions. Meanwhile heat a little oil in a pan and brown the meat saving the juices and adding a cup of beef stock. Place a layer of potatoes in a deep dish with a lid. Add a layer of onions and veg and then add a little of the meat with a little salt and pepper between each layer. Continue to layer the meat, potatoes and veg until you reach the top of the dish. Pour over the juices and stock from the pan and cook in a moderate oven for about 3 hours. Place the dish in the oven for the first hour without the lid, then place the lid on the dish for the rest of the cooking.
I cover pastry over the dish after 3 hours of cooking to make a crust and then return to the oven until golden brown.
Serve with mashed carrots and a dash of pickles.
Lancashire Hot Pot
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