Lancashire Hotpot Recipe | How to Make a Lancashire Hotpot
It doesn't get much more British than this! Juicy slow cooked steak & veg, buttery roasted potatoes, and a sprinkling of herbs - try our Lancashire Hotpot recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aldi.com.au.
Cooking tools:
- Dutch oven
- Pastry brush
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Aluminum foil
- Wooden spoon
Ingredients
- 1.6kg Jindurra Station beef blade steak
- 800g washed red potatoes
- 2 brown or red onions, thickly sliced
- 2 carrots, thickly sliced
- 2 sticks celery, thickly sliced
- 2 cloves garlic, sliced
- 2 bay leaves (optional)
- Few sprigs fresh thyme (optional)
- 40g White Mill plain flour
- 1 litre Chefs’ Cupboard beef stock
- 250ml red wine* (see tip)
- Remano olive oil
- Salt and black pepper, to season
- Fresh parsley, chopped, to serve (optional)
- Steamed green vegetables, to serve
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