Can i freeze lancashire hotpot

Yes you can. Choose your favourite freezer containers and load into freezer containers when your Lancashire hotpot is cooked. But you can only reheat it once. I recommend if you think you are not going to eat it all when you reheat, that you only reheat the portion that you need.

I feel like this Lancashire hotpot is enough to eat on its own. But ask the hubby and he will tell you that it must have bread maker bread or some air fryer garlic bread. Then you can dip the bread into the wonderful sauce that is created when you make your lamb.

Wonderful one pot dinner. Thanks Samantha i love your slow cooker dinners. Just yummy???? Going to cook your shepherds pie tomorrow, what could we do without your fantastic web site, thank you. The best ever! Thank you!!. Comment for robots Please empty this comment field to prove you're human. Jump to Recipe Print Recipe. Table of Contents. Slow Cooker Lancashire Hotpot. Prep Time 5 mins. Cook Time 4 hrs 5 mins. I brought a massive beef joint last week reduced so I cut it in half and made rustic beef with one half and roasted the other half today which will be sliced and add to gravy, then frozen We don't like sweet and sour either lol.

Can't find your answer? Food gets so boring at times. I freeze most things if there are leftovers, or if I'm batch cooking. We often make up a generic 'red sauce' that is then used for making bolognese, chilli, cottage pie, lasagne etc. It's either frozen as a generic sauce and then turned into whatever on the day, or I'll make up each thing and freeze it as a specific.

I use pretty much any meat. Also done this with cottage pie base but then the crumble top instead of mash. The way I have always done it is to put a thin layer of the red sauce on the bottom of the dish, then lasagne sheets. Same again. Then cheese sauce, grated cheese. Cook in the oven at about degrees fan for about 40 minutes. I also make chicken and bacon lasagne or vegetable lasagne and they get frozen too. Arrange g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for mins until brown. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

Back to Recipes Vegetable soups Healthy soups See more. Course: Main Dish. Cuisine: British. Prep Time: 20 minutes. Cook Time: 1 hour 30 minutes. Servings: 8 people. Calories: kcal. Author: Elizabeth. Cook Mode Prevent your screen from going dark. Heat lard, dripping or butter in a frying pan and brown the lamb, in batches.

Remove from the pan. Core and finely chop the lamb's kidneys and brown all over. Set aside. Add the onions to the pan you might need to add a little more fat and cook for a few minutes until they begin to soften. Add the sliced carrots and cook for another few minutes.

Sprinkle over the plain flour, stir to combine and cook for another minute. Return the lamb and kidneys to the pan. Add the stock and Worcestershire sauce and bring to a simmer. Add the thyme and bay leaves, pop the lid on and allow to simmer while you prepare the potatoes.