Traditional Hot Pot - Bartons Pickles

One of the Great British stews, Lancashire Hotpot is a dish that makes a virtue of simplicity. Served best with either Bartons Pickled Red Cabbage or Bartons Pickled Sliced Beetroot or in my house, both!

Did you know that the name Hotpot is connected with the ingredients, which originally would have been a ‘hodge-podge’ or jumble of ingredients – whatever was to hand that day. In my opinion, it is an indisputable NORTHERN CLASSIC.

There are many regional variations like Scouse, Stew, Lobby and Welsh Cawl. The basic recipe consists of a mix of (lamb and vegetables) covered with sliced potato or a pastry top. Often served with a chunk of bread for mopping up the gravy at the end of the meal.

Ingredients

4–6 best-end or middle-neck lamb or mutton cutlets
400g diced lamb or mutton neck fillet or shoulder
1 largish floury potato, such as maris piper
2 tbsp flour for dusting (plain or self-raising flour)
1 large carrot, peeled and chopped
1 bay leaf
2 Onions, sliced
500ml lamb stock or make up with lamb stock cube
Pinch of Salt and Black Pepper
Splash of Bartons Malt Vinegar
Lots of Bartons Red Cabbage and Sliced Beetroot on the side
Pastry Top (optional) 500g - Ready to Roll Pastry (either short crust or flaky) both work really well or for a real treat, make your own pastry and a little milk or beaten egg wash to glaze.

Method

Preheat the oven to 170C.
Dust the meat lightly with flour and sprinkle with a pinch of salt and pepper.
Peel the potatoes and carrot and dice into mouth sized pieces.
Peel the onion and slice.
Arrange the vegetables and meat into oven proof dish. Lightly season half way with salt and pepper and one bay leaf.
Make up the stock and add a splash of Bartons Malt Vinegar. Pour enough stock over the top to just cover all of the ingredients.
Cover and bake slowly in the oven for two to two and a half hours, then uncover and allow to cool a little before topping with pastry.
Top with the pastry, seal the edges and trim any excess pastry. Making a couple of slits in the top to allow some steam to escape.
Brush the top of the pastry with a little milk or beaten egg wash to create a glaze.
Bake with the pastry top for another 30 minutes, until the pastry is golden in colour and ready to eat.