Coronation Street Betty’S Hotpot
- 4 tablespoons butter
- 1 1/2 lbs lamb necks, cubed
- 1 large onions or 2 medium onions, roughly chopped
- 1 tablespoon all-purpose flour
- 1/2 - 3/4 pint light stock or 1/2-3/4 pint hot water
- 1 tablespoon Worcestershire sauce
- salt
- fresh ground pepper
- 1 bay leaf
- 1 1/2 lbs potatoes, peeled, thinly sliced
- Preheat oven to 325u0b0F Melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
- Sear the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potato with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes or finish off under the grill, brushing the potato slices with more butter if they look too dry.
- Serves 4.
- Great Potatoes Kathleen Sloan-McIntosh.
butter, lamb necks, onions, flour, light stock, worcestershire sauce, salt, fresh ground pepper, bay leaf, potatoes
Taken from www.food.com/recipe/coronation-street-betty-s-hotpot-114530 (may not work)