Lancashire hotpot

Lamb · British classic.

Ingredients

• 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

Method

1. Heat the pan — Heat oven to 160C/fan 140C/gas 3. 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.
2. Fry — Fry the onions and carrots in the pan with a little more dripping until golden.
3. Bring to a boil — 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.
4. Stir — Stir in the meat and bay leaves, then turn off the heat.
5. Continue cooking — Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.
6. Cover and cook — Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
7. Grill — 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.

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