Lamb hotpot help

dingdongsaving

I always just use what's around veg wise and chuck in the meat with a bay leaf from the garden, onion salt, pinch of all spice and 1/2-1 teaspoon of maple syrup depending on the size of the batch. It's a rich combo and my family always finish it up.

meames_2

floss2 wrote: »

Sorry, but as everyone else says, Lancy hot pot has potato on top, is cooked in the oven - and you don't stir it!

The "myth" of a potato topping goes back to the 19th century, when mill workers would come home to a long, slow-cooked meal of lamb or mutton with onions & sliced potatoes cooked in an earthernware pot in the oven.

I will defend my Lancashire hotpot with a suet crust and stirring! As that is how is is made in my part of Lancashire. So I will concede there may be 2 variations on the recipe (and a quick google confirms this - the suet crust is to keep the flavour in). But, Hotpot must always be had with pickled beetroot or pickled red cabbage - Only Bartons!!! - and marrowfat peas. THAT is non negotiable!

I made one this evening, although i used tofu as I don't eat meat, Still delicious. Got the rest for tea tomorrow. Yum!!!

Valli

Since you eat it with the correct accompaniments I will forgive you;)

My DD loves hotpot - well the potato on top more than anything - so I now chuck together variations on it what would have my Grandma spinning in her grave if she hadn't been cremated, using allsorts of different meat, always carrots and luscious gravy. Lea and Perrins Worcester Sauce for colour and flavour and I have a happy DD.