English Lancashire "Hotpot"
What's the big idea?
One of the North West's most famous dishes, this hearty warming casserole of lamb and potatoes is to be found on many a pub menu!
Serve with fresh green vegetables of your choice.
Here's the list of what you need:
What To Do
- 2oz buttter
- 2lb stewing lamb, cut into large chunks
- 3 lamb kidneys, sliced, fat removed
- 2 medium onions, chopped
- 4 carrots, peeled and sliced
- 2oz plain flour
- 2 teaspoons Worcestershire sauce
- 16 fl oz lamb or chicken stock
- 2 bay leaves
- 2lb potatoes, peeled and sliced
- Salt and pepper
- Preheat the oven to 160C. Heat some butter in a large shallow flameproof casserole dish, brown the lamb in batches and set aside
- Now fry the kidneys in the same dish. Set aside
- Next fry the onions and carrots in the same pan, adding more butter if needed, for five minutes
- Sprinkle over the flour, allow to cook for a couple of minutes. Add 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. Dot with knobs of butter
- Cover, then place in the oven for about 1½ hours until the potatoes are cooked
- Remove the lid, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 minutes until browned
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