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Lancashire Hotpot

1 pound stew meat
1 stick unsalted butter, divided
1-1/2 pounds potatoes, sliced 1/4-inch thick
1 large yellow onion, chopped
4 medium carrots, peeled and sliced
4 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
2 medium bay leaves
2 cups chicken stock
1/4 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350°F.
Brown stew meat in 2 tablespoons butter in a frying pan over medium high heat. Remove from pan and set aside.
Add 2 tablespoons butter to pan and sauté onions and carrots until soft. Sprinkle with flour to form a roux, and cook until flour is golden and slightly nutty. Add Worcestershire and chicken stock. Bring to a boil. Stir in meat, bay leaves, thyme, salt and pepper. Transfer to a 9×13-inch casserole dish.
Arrange potato slices on top of meat mixture. Top potatoes with remaining butter, diced into smaller chunks, and cover with aluminum foil. Bake for 1-1/2 hours or until potatoes are soft.
Remove foil and broil for 5-8 minutes or until potatoes are browned. Cool 10 minutes before serving.