Lancashire Hotpot

Meat 2 h 4 servings Medium 972 kcal

by Tavolino

A classic British comfort dish featuring tender chunks of lamb and kidneys slow-cooked in a savory broth, topped with a golden, crispy layer of sliced potatoes.

Ingredients

Dripping or butter 100g
Stewing lamb, cut into large chunks 900g
Lamb kidneys, sliced and fat removed 3
Onions, chopped 2
Carrots, peeled and sliced 4
Plain flour 25g
Worcestershire sauce 2 tsp
Lamb or chicken stock 500ml
Bay leaves 2
Potatoes, peeled and sliced 900g

Preparation

1
Preheat your oven to 160°C.
2
Heat 100g of dripping or butter in a large, heavy-based ovenproof casserole dish.
3
Add 900g of stewing lamb chunks and brown them thoroughly on all sides.
4
Remove the lamb from the dish and set aside.
5
Add 3 sliced lamb kidneys to the dish and fry them briefly until browned, then remove.
6
Add 2 chopped onions and 4 peeled, sliced carrots to the remaining fat and sauté until softened.
7
Stir in 25g of plain flour and cook for 1 minute to remove the raw flour taste.
8
Return the lamb and kidneys to the dish.
9
Stir in 2 tsp of Worcestershire sauce and 500ml of lamb or chicken stock.
10
Add 2 bay leaves to the mixture.
11
Bring the liquid to a gentle simmer on the stove.
12
Arrange 900g of peeled and sliced potatoes in overlapping layers on top of the meat.
13
Cover the dish with a tight-fitting lid and place it in the oven.
14
Cook the hotpot in the oven for 90 minutes.
15
Remove the lid and bake for a further 30 minutes until the potatoes are golden and crispy.