Lancashire Hotpot

Lancashire hotpot

Lancashire Hotpot

This dish is a very British affair.  It is a famous recipe of lamb topped by slices of potatoes.  It has a feel good factor, thus a comfort food.  It is everybody’s favourite.

Ingredients

100g dripping or butter
900g stewing lamb, cut into large chunks
3 lamb kidneys, sliced, fat removed
2 large onions, chopped
4 carrots, peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
1 tbsp fresh rosemary, chopped
900g potatoes, peeled and sliced
salt and freshly ground black pepper to taste

Method of preparation

Preheat the oven to 180C/gas mark 4.

 

Sift the flour and season well with salt and pepper.

Add the lamb and coat with the flour on all sides.  Do this with the kidneys as well. Set aside

Using a large frying pan, heat the dripping or butter.

Add the lamb in batches and cook until brown.  Repeat the procedure with the kidneys.

Arrange the lamb and kidneys into a large shallow casserole dish.

Now using the same frying pan, still with the melted dripping or butter, fry the onions and carrots in the pan until softened.

Shake over the Worcestershire sauce, pour in the stock, then bring to the boil.

Pour this over the lamb in the casserole.

Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping or butter.

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.

Enjoy with steam vegetables.