Lancashire hotpot — tender lamb and kidney slow-braised with onions and carrots beneath a crisp, golden layer of sliced potatoes. A timeless British classic.
- 100g Butter
- 900g Lamb
- 3 Lamb Kidney
- 2 medium Onions
- 4 sliced Carrots
- 25g Plain Flour
- 2 tsp Worcestershire Sauce
- 500ml Chicken Stock
- 2 Bay Leaves
- 900g Potatoes
Video
Preparation
- Heat the oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, cook for a couple of minutes, shake over the Worcestershire sauce, pour in the stock, and bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top and drizzle with a little more dripping.
- Cover and place in the oven for about 1½ hours, until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown them, or finish under the grill for 5–8 minutes until golden.
