True Lancashire Hot Pot You Have To Try

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True Lancashire Hot Pot

"Warm and comforting dish my mum delivered from England. Great for those lamb or roast red meat leftovers (exceptional with lamb although). Use leftover gravy, or purchase organized gravy at the store."

Ingredients :

6 slices bacon
6 medium potatoes, thinly sliced
1 large onion, sliced into earrings
1 pinch salt and pepper to taste
1 pound cubed cooked lamb meat
2 cups beef gravy

Instructions :

Prep : 20M	Cook : 6M	Ready in : 2H20M

Place bacon in a big, deep skillet. Cook over medium-high warmth till lightly brown. Drain, collapse and set aside. Place potatoes in a saucepan with one inch of water. Bring to a boil over medium-excessive warmness, and cook until tender however now not gentle, about 5 minutes. Drain, and set apart to chill.
Preheat the oven to 350 stages F (one hundred seventy five levels C). Cover the bottom of a 1 1/2 quart casserole dish with half cup of gravy. Layer half of of the beef over the gravy, then sprinkle 1/2 of the crumbled bacon. Arrange half of the sliced onion over the meat, after which half of the potatoes. Repeat layers, and pour closing gravy over the pinnacle.
Bake, included, for one hour in the preheated oven. Remove lid, and bake for an extra 15 mins, or until potatoes are browned.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it flippantly, and make smooth-up less complicated.

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