With St. George’s day on Monday, we been wracking our brains for the most quintessentially English recipe to share with you this weekend. We’ve given you shepherd’s pie, we’ve given you scones, and we’ve even given you our famous chicken and leek pie. But what we haven’t given you is Lancashire hot pot! Named after a county in the north of England, it is traditionally served with pickled red cabbage, while in the restaurant we serve it with green vegetables. Either way, it’s mighty delicious and mighty English, and makes the perfect feast for this most patriotic of weekends!
Preparation Time: 3 hours
2 lbs. boneless lamb, cut into 1-inch cubes
1/4 cup (1/2 stick) butter
3 tablespoons oil
2 onions, peeled and thinly sliced
1/2 cup flour
1 teaspoon Dijon mustard
1 cup red wine
2 tablespoons Worcestershire sauce
1 1/4 cups beef stock
4 large potatoes, peeled and thinly sliced
Salt and pepper
- Preheat the oven to 350F.
- Sear the lamb in the butter and oil in batches for about 5 minutes, until the meat has been seared and turns brown. Remove meat from the pan and put aside.
- In the juices remaining in the pan, cook the onions until soft.
- Return the meat to the pan with the onions and add the flour, a little at a time, and the mustard.
- Gradually stir in the red wine, Worcestershire and stock.
- Put one third of the lamb mixture into a buttered ovenproof dish, then add a layer of meat, and so on, finishing with potatoes. Butter and season the top potatoes.
- Bake for about 1 3/4 hours, or until the potatoes are cooked thoroughly and golden crispy.
All our recipes can be found in our cookbook, which you can buy in-store, by phone (212-989-9735), or by email (firstname.lastname@example.org).