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Lancashire Hot Pot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)166.945
Energy (kCal)1898.1204
Carbohydrates (g)238.7061
Total fats (g)32.0494
  • Cuisine

    European >> UK >> English

  • Dietary Style

  • Preparation Time

    Cooking Time - 120 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large skillet over medium high heat. Saute onion until soft and deep golden in color. Remove from skillet and set aside. Add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. Drain fat and reserve. | 2. Preheat oven to 375 degrees F (190 degrees C). | 3. Spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. Season with salt and pepper to taste. Place browned lamb and onions on top, then sprinkle with thyme and season to taste. Cover with remaining potatoes, season to taste and dot with butter. Pour stock over all. | 4. Bake in the preheated oven for 1 1/2 to 2 hours. Note: If casserole is drying out while cooking, add more stock as needed. If casserole is browning too quickly, cover with aluminum foil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 12 ounces chopped 136.0776 31.7741 3.7421 0.3402
    leg lamb meat 1 1/2 pounds cubed 605.2014 0.0 134.6403 3.4
    potato 2 1/2 pounds peeled sliced 873.1664 198.3335 23.2466 1.0206
    thyme 2 tablespoons chopped 4.848 1.1736 0.2669 0.0806
    butter 1 ounce 161.595 7.4249 5.0491 13.607999999999999
    chicken lamb stock 2 cups 605.2014 0.0 134.6403 3.4

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



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