Me Mum’s Yorkshire Hotpot
Every good county in England has its simple, ugly little cousin next door – a beauty and a beast, if you will. Where I come from, Yorkshire is certainly the beauty and, well, Lancashire is definitely the beast!
So, here is my simple recipe, changing some things around to make the real deal Yorkshire hot pot – not its simple little cousin the Lancashire hot pot. Serve with some lovely steamed greens or a crisp green salad. Just how me Mum used to make it -delicious!
Major disclaimer: whilst the sausages used in this dish are indeed Yorkshire sausages, they are however made by two Lancashire men – the ever good-looking Pacdon Park boys, James and Peter.
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5 Yorkshire leek (or another flavour) sausages (I use Pacdon Park)
1 celery stick, diced
2 carrots, peeled and diced
1 white onion, diced
2 tablespoons tomato paste
2 tablespoons Worchestershire sauce
1 tin (400g) white beans, washed and drained
salt and pepper
4 large potatoes, peeled and thinly sliced
100g cheddar cheese, grated
1. Pre-heat the oven to 185°C.
2. Heat a large pan or pot and seal off the sausages. Once sealed, remove from the pan, and cut into four pieces. Turn pan down to a medium heat.
3. Add the vegetables to the pan and cook for 3-4 minutes.
4. Add the tomato paste to the vegetables and cook for 2-3 minutes, then return the sausage pieces.
5. Add the water, Worchestershire sauce and beans to the pan. Bring to the boil, then pour into the baking dish.
6. Layer the sliced potatoes over the top, then scatter the cheese over the top. Bake for 45 minutes or until the potatoes are cooked.