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Lancashire Hot Pot

by Dianne Stevens

Lancashire Hot Pot is a British recipe for lamb casserole that in my opinion has no peers. I know it goes back hundreds of years and is still made and enjoyed worldwide today. Ingredients 1 1/2 pounds (675g) lamb steaks, diced 2 pounds (900g) peeled potatoes, thinly sliced (about 1/4 inch or 6mm ) 12 ounces (340g) onions, thinly […]

Filed Under: Brittish, Casserole, International, Lamb, Meat Dishes, Potatoes, Vegetables Tagged With: bay leaf, beef stock, carrots, lamb steaks, lamb stock, potatoes, thyme

Fish Pie

by Dianne Stevens

Fish Pie, for those who are unfamiliar with it, isn’t truly a pie because it doesn’t have pastry. It is a casserole that cooks the top layer very crisp much like a pastry top. Therefore a more accurate title for this dish would be fish and potato casserole. But who am I to interfere with […]

Filed Under: Bakery, Brittish, Casserole, Cod, Fish, Haddock, Potatoes, Vegetables Tagged With: cod fish, potatoes, smoked haddock, sweet corn

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