Lancashire Beef Hot Pot is a delicious one-pot meal of beef, onions and carrots in a lovely thick gravy cooked under a layer of sliced golden brown potatoes. A traditional Lancashire Hot Pot is usually made with lamb, but it's just as good with beef.
Add a little oil to the pan and fry the onions and carrots over a low heat for around 5 minutes. Remove to a plate.
Add a little more oil to the pan and fry the beef until browned. Add the flour and the onions and carrots back to the pan.
Stir in the stock and worcestershire sauce and season with salt and pepper. Add a few bays leaves, stir everything together then transfer to an oven proof casserole dish.
Cut the potato into slices 3 - 4 mm thick and place in a layer on the top of the casserole. Start at the outside and work in towards the middle. The slices should overlap slightly, like tiles on a roof.
Melt the butter and brush the butter over the sliced potato. Sprinkle with thyme leaves.
Cover with a tight fitting lid or a piece of tin foil and cook in the oven for 1 ½ hours.
Remove the lid and either leave to brown in the oven for another 30 minutes, or brown under a grill/broiler.
Notes
Tips
There are many variations to Hot Pot which can include carrots, turnips and leeks, so if you have other root vegetables to use up, add them in.If you want to double the recipe, I would recommend cooking it in two separate casserole dishes if you don't have own one very large one.To make this hot pot recipe gluten free, use Cornflour instead of plain flour to thicken the sauce and use a gluten free stock cube. Not all Worcestershire sauces are gluten free but you can buy gluten free version.
Storage
Your Lanashire Beef Hot Pot will keep in the fridge for 1 - 2 days. You can also freeze it for up to 3 months. To reheat it, let it defrost first then cover with a lid or foil to prevent the top burning and heat in the oven at 200C /400F for around 30 minutes until piping hot.