Lancashire Hotpot
A hearty British classic of slow-braised lamb and kidneys topped with golden sliced potatoes. Perfect comfort food for cold evenings.
Ingredients
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Lamb⚖ 900 g None
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Butter⚖ 100 g 7⅛ pcs
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Potatoes⚖ 900 g 🥔 6 pcs
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Chicken Stock⚖ 505 g 💧 500 ml 🥛 2⅛ cup
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Lamb Kidney⚖ 150 g 2 pcs
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Carrots⚖ 320 g 🥕 4 pcs
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Onions⚖ 300 g 🧅 2 pcs
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Plain Flour⚖ 25 g 💧 41.7 ml 🥄 2¾ tbsp
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Worcestershire Sauce⚖ 10.4 g 💧 9.9 ml 🥄 2 tsp
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Bay Leaves⚖ 2.5 g 💧 5 ml 🥄 1 tsp
Total nutrition
4017 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 160°C (fan 140°C / gas mark 3). Melt a knob of butter or dripping in a large shallow casserole dish over a high heat. Brown the 900g of lamb in batches, lifting each batch onto a plate once coloured, then repeat with the kidneys. Set aside.
- Add a little more butter or dripping to the pan and fry the sliced onions and carrots over a medium heat until golden. Sprinkle over 25g of plain flour and stir, allowing it to cook for a couple of minutes. Add 2 tsp of Worcestershire sauce, pour in 500ml of chicken stock, and bring to the boil. Stir the browned meat and bay leaves back into the pan, then turn off the heat.
- Arrange the 900g of thinly sliced potatoes in an overlapping layer on top of the meat mixture, then drizzle or brush with a little melted butter. Cover the casserole with a lid and place in the oven for approximately 1½ hours, until the potatoes are tender when pierced.
- Remove the lid, brush the potato topping with a little more butter, then either increase the oven temperature to its highest setting or finish under the grill for 5–8 minutes until the potatoes are deep golden brown and crisp.
Source:
TheMealDB
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