Dinner

Lancashire Hotpot

Name: Lancashire Hotpot
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Cuisine: British
Ingredients: 100g butter; 900g lamb; 3 lamb kidneys; 2 medium onions, medium; 4 sliced carrots, sliced; 25g plain flour; 2 tsp Worcestershire sauce; 500ml chicken stock; 2 bay leaves; 900g potatoes, sliced

A classic British lamb casserole with kidney, onions, carrots, rich stock, and a crisp sliced-potato topping.

2 hr 5 min
720 kcal
British

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the oven to 160C/fan 140C/gas 3.
Step 2:
Heat some dripping or butter in a large shallow casserole dish.
Step 3:
Brown the lamb in batches, then lift it to a plate.
Step 4:
Brown the kidneys in the casserole dish, then set aside.
Step 5:
Fry the onions and carrots in the pan with a little more dripping until golden.
Step 6:
Sprinkle over the flour and cook for a couple of minutes.
Step 7:
Shake over the Worcestershire sauce, pour in the stock, and bring to the boil.
Step 8:
Stir in the lamb, kidneys, and bay leaves, then turn off the heat.
Step 9:
Arrange the sliced potatoes over the meat and drizzle with a little more dripping.
Step 10:
Cover and bake for about 1½ hours, until the potatoes are cooked.
Step 11:
Remove the lid and brush the potatoes with a little more dripping.
Step 12:
Turn up the oven to brown the potatoes, or finish under the grill for 5–8 minutes until browned.
5–8 min