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Corrie Hotpot




Source of Recipe


CBC


Recipe Introduction


This is a favourite at The Rovers. Betty Turpin, who’s been behind the bar at The Rovers since the summer of 1969 makes a great one.


List of Ingredients




1 ½ lbs. Lamb neck meat- cubed
1 ½ lbs. potatoes, leave skin on and slice thinly
1 large onion, chopped
1 ¼ cup stock or water
3 oz butter or cooking oil or bacon fat – or 1 ½ oz each butter and oil
1 tablespoon flour
1 tablespoon Worchestershire sauce
1 bay leave
salt and pepper to taste

Recipe



1. pre-heat the oven to 325. Seal meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven proof casserole.
2. In same pan sauté onions in pan juices adding more butter, oil, fat if needed. When they begin to turn brown sprinkle with flour.
3. Stir until roux begins to brown, stir in a little stock or water – stir quickly to avoid lumps.
4. Stirring constantly add remaining liquid and bring to a simmer. Add Worchestershire and season to taste.
5. Pour onions and liquid over meat, mix well and add bay leave.
6. Layer potatoes over meat, seasoning each layer with salt and pepper.
7. Cover and cook in oven for 2 hours, 1/2 hour uncovered.
8. If potatoes haven’t browned place under grill.

Note, - brush potatoes with butter or oil if they appear dry

ENJOY!