Lancashire hotpot
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Ingredients
4 serv.Step-by-step instructions
- 1
Heat oven to 160C/fan 140C/gas 3.
- 2
Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- 3
Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- 4
Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- 5
Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- 6
Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
- 7
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- 8
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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