Diva Tasting: Lancashire Hot Pots II

Authentic Lancashire Hot Pot


6 Slices Bacon

6 Medium Potatoes, Thinly Sliced

1 Large Onion, Sliced Into Rings

1 Pinch Kosher Salt And Pepper To Taste

3 Pounds Cubed Cooked Lamb Meat

2 Cups Beef Gravy


Step 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-high heat, and cook until tender but not mushy, about 5 minutes. Drain, and set aside to cool.

Step 2 Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 2 quart casserole dish with 1/2 cup of gravy. Layer half of the meat over the gravy, then sprinkle half of the crumbled bacon. Arrange 1/2 of the sliced onion over the meat, and then half of the potatoes. Repeat layers, and pour remaining gravy over the top.

Step 3 Bake, covered, for one hour in the preheated oven. Remove lid, and bake for an additional 15 minutes, or until potatoes are browned. Serves 6


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