Lancashire Hot Pot


Ingredients:-

  • 100.0g dripping or butter, garlic butter works well
  • 900.0g stewing lamb , cut into large chunks
  • 3 lamb kidneys , sliced, fat removed
  • 2 medium onions , chopped
  • 2 cloves garlic
  • 4 carrots , peeled and sliced
  • 25.0g plain flour
  • 2 tsp Worcestershire sauce
  • 500.0ml lamb or chicken stock
  • 2 bay leaves
  • 900.0g potatoes , peeled and sliced

Method:-

  • Heat oven to 160C/fan 140C/Gas Mark 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.
  • Fry the onions, garlic 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.
  • Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.
  • Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
  • 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.

Details
Category: Lamb Based
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