Recipe: Durslade Hogget and Turnip Hotpot
Our Durslade hogget and turnip hotpot is reminiscent of a Lancashire hotpot but incorporating turnips. Hogget or mutton gives a deeper, gamey flavour. However, you can swap to lamb if this suits your taste more. If you’re a fan of offal, add kidneys and heart to give a richer flavour.
Ingredients
- 1-1.5kg mutton neck chops
- Salt and freshly ground black pepper
- Plain flour for dusting
- 6 lamb's kidneys, halved and trimmed (optional)
- 4 – 5tbsp vegetable oil
- 450 – 500g onions, peeled and thinly sliced
- 60g unsalted butter, plus extra, melted, for brushing
- 800ml lamb or beef stock
- 1tsp chopped rosemary leaves
- 500g large potatoes
- 500g large turnips
Method
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STEP 1
Pre-heat the oven to 220C/gas 7. Season the mutton chops with salt and pepper and dust with flour. Do the same with the kidneys if you're including them.
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STEP 2
Heat a heavy-based frying pan and add 2 tablespoons of oil. Fry the chops, a few at a time, over a high heat until coloured, then remove. If using kidneys, fry them briefly to colour; drain and set aside.
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STEP 3
Wipe out the pan, then add another 2 tablespoons of oil and fry the onions over a high heat until they begin to colour. Add the butter and continue to cook for a few minutes until they soften.
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STEP 4
Dust the onions with a tablespoonful of flour, stir well, then gradually add the stock, stirring to avoid lumps. Sprinkle in the chopped rosemary. Bring to the boil, season with salt and pepper, then lower the heat and simmer for about 10 minutes. Peel the potatoes and turnips and cut into 3mm slices.
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STEP 5
To assemble, take a deep casserole dish with a lid. Cover the bottom with a layer of potatoes and turnips followed by a layer of meat moistened with a little sauce, then another layer of potatoes and turnips. Continue in this way until the meat and most of the sauce have been used, ending with turnips and finally an overlapping layer of potato slices. Brush the top with a little of the sauce.
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STEP 6
Cover and cook in the hot oven for about 30 minutes.
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STEP 7
Now turn the oven down to 140C/ gas mark 1 and cook slowly for a further 2 hours or until the meat is tender.
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STEP 8
Remove the dish from the oven and remove the lid. Turn the oven up to 220C / gas mark 7. Brush the topping with melted butter and return to the oven for 15 minutes or so to allow the potatoes to brown.
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STEP 9
Remove from the oven and serve.