Lancashire Hotpot Casserole Recipe

Lancashire hotpot is a traditional casserole which originates in my county. There are variations on this casserole but the basic idea is similar. It consists of a lamb sauce layered with potatoes.
This recipe is one I like.
Ingredients
1 shoulder of lamb with the meat removed from the bone and chopped into bite sized chunks. I like to remove chunks of fat and leave lean meat
2 onions diced
1 pint-500ml stock, use homemade or a lamb stock cube
1 teaspoon of thyme
salt and pepper
2 cloves of chopped garlic
1 teaspoon of Worcester sauce
1 tablespoon of olive oil
6 large potatoes peeled and cut into slices
Method
Put the oil into a frying pan, heat and fry the onions till they are cooked and brown. Add the lamb chunks and fry till brown. Add the garlic, worcester sauce, salt, pepper, thyme and stock. In a casserole dish put half of the meat sauce, cover with a layer of half the potatoes, cover with the rest of the meat sauce and cover with the potato slices. If the casserole is to dry add a few more tablespoons of stock. Cover with foil and the casserole lid. Cook at gas 5, 190C or 375F for 1 1/2 hours. Remove the lid and foil. Drizzle some olive oil over the potatoes and cook for 1/2 hour without a lid to brown the potatoes


The meat sauce
Layers of potatoes
The casserole is good with peas.
Enjoy

Scouse Beef and Vegetable Casserole or Stew Recipe

This Stew recipe originates in Liverpool in the UK. It was given to me by my sister-in-law who has lived in Liverpool for over 50 years. She lives 5 minutes walk away from the famous Anfield Stadium for the Premier League Liverpool Football Team. This recipe was made to use up leftovers at a time when people had to prepare all their own food at home and money was scarce. However, I find that this recipe is a really delicious, healthy food with lots of vegetables, fibre, vitamins and protein. It is easy to make, filling and comforting to eat especially on cold days. I make a really big pan full and freeze into portions. I prefer to make my own ready meals because I know what is in them for the family.
This stew is cooked on the hob.
Ingredients
2 cups--550 gm--1 lb lean minced beef
3 large carrots peeled and chopped into chunks
3 large potatoes peeled and chopped into chunks
1 leek sliced
1 large onion diced
2 cloves of garlic chopped
2 oxo or beef stock cubes
salt and pepper
2 teaspoons of mixed herbs
2 tablespoons of olive oil
water to cover
Method
Heat the oil in a large pan. Add the minced meat and cook until it has a nice brown colour. Add the carrots, potatoes, leek, onion and garlic. Mix together. Add the salt, pepper and mixed herbs. Crumble the 2 oxo cubes or beef stock cubes onto the stew. Top up the stew with water( see picture above) and simmer with the lid on until it is all cooked and tender. Check and stir the stew. For this quantity it takes about 45 minutes but for larger quantities it will take longer. Serve with mushy peas or garden peas and fresh crusty bread.
Variations
1. Add 1 cup--200gm--7 oz red lentils half way through cooking.
2. Alter the quantities or type of vegetables according to what you have available.
3. Add a tin of ready cooked beans such as chickpeas, haricot beans or butter beans.
4. Leave out the garlic.
Enjoy