Name: Lancashire hotpot
Yield: 6 servings
Cuisine: British
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

Lamb

6 servings

684 cal/serving

Instructions

Step 1

Preheat oven to 325°F.

Step 2

Heat butter in a large shallow casserole dish

Butter

Step 3

Brown the lamb in batches and lift to a plate

Lamb

Step 4

Brown the kidneys in the pan

Lamb Kidney

Step 5

Fry the onions and carrots in the pan with a little more butter until golden

OnionsCarrotsButter

Step 6

Sprinkle the flour over the vegetables and cook for a couple of minutes

Plain Flour

Step 7

Add Worcestershire sauce and pour in the chicken stock, then bring to the boil

Worcestershire SauceChicken Stock

Step 8

Stir the browned meats and bay leaves into the pan and turn off the heat

LambLamb KidneyBay Leaves

Step 9

Arrange the sliced potatoes on top of the meat and drizzle with a little more butter

PotatoesButter

Step 10

Cover the dish and place in the oven for about 1½ hours until the potatoes are cooked

Step 11

Remove the lid, brush the potatoes with a little more butter and brown under a hotter oven or grill for 5–8 minutes

Butter