Lancashire Hotpot

Name: Lancashire Hotpot
Ingredients: 100 g drippings or 100 g butter; 900 g stewing lamb, cut into large chunks; 3 lambs kidneys, sliced, fat removed; 2 medium onions, chopped; 4 carrots, peeled and sliced; 25 g plain flour; 2 teaspoons Worcestershire sauce; 500 ml lamb or 500 ml chicken stock; 2 bay leaves; 900 g potatoes, peeled and sliced

10 ingredients

5 steps

Ingredients

100 g drippings or 100 g butter
900 g stewing lamb, cut into large chunks
3 lambs kidneys, sliced, fat removed
2 medium onions, chopped
4 carrots, peeled and sliced
25 g plain flour
2 teaspoons Worcestershire sauce
500 ml lamb or 500 ml chicken stock
2 bay leaves
900 g potatoes, peeled and sliced

Directions

1

Heat oven to 160C/fan 140C/gas 3.
2

Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
3

Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat.
4

Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 11/2 hrs until the potatoes are cooked.
5

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 5-8 mins until brown.