We’ve created hotpots in all their glory – a veggie version,
a sausage hotpot and now let’s welcome the corned beef
Lancashire hotpot to the family. Crispy potatoes on the top,
soft juicy slices at the bottom and beautiful corned beef
in the middle – heaven from a can!
Preheat the oven to 180°C/Fan 160°C/Gas 4. Generously butter a large, deep casserole dish.
For the gravy, heat the butter and oil in a large
frying pan. Add the onions and fry until they are just
starting to soften without taking on any colour.
Stir in the flour until a paste forms around the onions,
then add the stock and tomato purée or ketchup.
Simmer for a few minutes, stirring regularly,
until the gravy has thickened slightly.
Arrange a third of the potato slices over the base
of the buttered casserole dish and season. Layer on
half the corned beef, then sprinkle some of the herbs
on top. Season with a little more salt and pepper and
pour in half the gravy. Add another third of potatoes,
remembering to season as you go, followed by the
rest of the corned beef, herbs and gravy. Top with
the remaining potatoes and press down lightly.
Dot with butter.
Put the lid on the casserole dish and bake in the
preheated oven for an hour. Remove the lid and
cook for another 30 minutes until the top layer
of potatoes has crisped up around the edges
and is golden brown. Some green vegetables
on the side would be nice.
The Hairy Bikers’ Everyday Winners by Si King and Dave Myers is published by Seven Dials in hardback at £22, photography by Andrew Hayes-Watkins
Try more recipes from The Hairy Bikers, including Cumberland sausage pie, corned beef hash and vegetable enchiladas.