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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325°F. | 2. Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes. | 3. Seal the meat and continue frying until nicely browned. | 4. Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes. | 5. Turn down the heat to medium. | 6. Fry the onions in the pan juices, adding a little more butter or dripping if necessary. | 7. When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices. | 8. As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps. | 9. Gradually add the rest of the liquid. | 10. Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste. | 11. Pour the onions and liquid over the meat and mix well. | 12. Tuck in the bay leaf (tear into 4 pieces if making individual hot pots). | 13. Arrange the potatoes over the meat in overlapping layers, seasoning each layer. | 14. Dot the top layer of potatoes with the remainder of the butter. | 15. Cover the dish and place on the top shelf of the oven for 2 hours. | 16. Uncover and cook for a further 30 minutes. | 17. If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry. | 18. Serve with red cabbage and chips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb neck	1 1/2		cubed	-	-	-	-
potato	1 1/2		peeled sliced	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
hot water	3/4	pint		-	-	-	-
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
bay leaf	1			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
dripping	1	ounce		252.0315	0.0	0.0	27.9503
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.