Justin S's Recipe

Lancashire Hotpot

Category: Recipes

2 pounds Shoulder top blade steak, chunked
1tsp flavorless oil
butter
12 ounces onions, peeled and cut into 1/2" wedges
1 tablespoon flour
1 pint hot water
bay leaf, thyme
2 pounds potatoes, peeled and cut into 3/4" slices
salt and pepper
2-3 large carrots. Diced or sliced.
2-3 leeks, diced
Trim the beef of excess fat.

In a frying pan, heat oil and 1/4oz butter until very hot, then brown the beef on all sides. Layer in a wide casserole dish.

Fry onions until brown on the edges. Stir in flour to soak up juices, then add hot water and Worcestershire sauce, stirring or whisking until well blended. Season with salt and pepper, add leeks and carrots, then simmer.

Pour over meat in the casserole. Add the bay leaf, thyme, and arrange sliced potatoes on the top, overlapping. Season potatoes and add a few pats of butter to the top.

Cover and cook at the top of the oven at 375* for 1 ½ hours.

Remove lid and cook for another 50 minutes.