Corrie Hotpot
This hotpot's a favourite at The Rovers. Betty Turpin, who’s been behind the bar since the summer of 1969, makes a great one.
1½ lbs. lamb neck meat - cubed
1½ lbs. potatoes, leave skin on and slice thinly
1 large onion, chopped
1¼ cup stock or water
3 oz butter or cooking oil or bacon fat – or 1 ½ oz each butter and oil
1 tablespoon flour
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
- Pre-heat the oven to 325 F. Sear meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven-proof casserole.
- In same pan, sauté onions in pan juices, adding more butter, oil or fat if needed. When they begin to turn brown, sprinkle with flour.
- Stir until roux begins to brown, stir in a little stock or water – stir quickly to avoid lumps.
- Stirring constantly, add remaining liquid and bring to a simmer. Add Worcestershire and season to taste.
- Pour onions and liquid over meat, mix well and add bay leaf.
- Layer potatoes over meat, seasoning each layer with salt and pepper.
- Cover and cook in oven for two hours, 1/2 hour uncovered.
Note - brush potatoes with butter or oil if they appear dry
ENJOY!
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