Coronation Street Betty’s Hotpot

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 325°f melt half of the butter over high heat in a heavy bottomed frying pan until the fat smokes.
• 2 sear the meat and continue frying until nicely browned.
• 3 remove the pieces from the pan to a deep casserole or divide among 4 individual high-sided ovenproof dishes.
• 4 turn down the heat to medium.
• 5 fry the onions in the pan juices, adding a little more butter if necessary.
• 6 when the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
• 7 as the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
• 8 gradually add the rest of the liquid.
• 9 bring to a simmer, stirring constantly, add the worcestershire sauce and season with salt and pepper to taste.
• 10 pour the onions and liquid over the meat and mix well. tuck in the bay leaf (tear into 4 pieces if making individual hotpots).
• 11 arrange the potatoes over the meat in overlapping layers, seasoning each layer.
• 12 dot the top layer of potato with the remainder of the butter.
• 13 cover the dish and place on the top shelf of the oven for 2 hours.
• 14 uncover and cook for a further 30 minutes.
• 15 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.
• 16 serves 4.
• 17 great potatoes kathleen sloan-mcintosh.