This recipe comes from my Mum.
Lancashire Hotpot is traditionally made with lamb, but this hotpot variation calls for beef.
- Some diced stewing steak. About 500g.
- Potatoes – loads.
- One onion.
- Half a pint of red wine.
- Veggie stock cube (optional).
Preheat the oven to 170c.
Peel the spuds and cut them into chunks about the same size as the pieces of your meat.
Coarsely chop the onion.
Throw the meat, potatoes and onion into a large pot.
Pour in the wine and top up with boiling water. Add the stock cube if you want.
Put the lid on the pot and leave in the oven for three hours. I usually take it out and give it a stir once an hour, but there’s really no need to!
Serve while piping hot. You can garnish with beetroot, and it’s also really good with some biscuits of shortcrust pastry to help mop up the juice.
I think it’s a great dish for this time of year. It’s lovely to put on before going to see a fireworks display. When you come back home the delicious smell will meet you at the front door, and the meal will warm you all up again. If there are any left-overs it’s just as good reheated in a saucepan the next day!