Lancashire hotpot
Traditional British lamb hotpot with kidneys, layered with onions, carrots, and potatoes, braised in stock with Worcestershire sauce until tender.
Steps
- 1
Preheat the oven to 160C (fan 140C / gas 3). In a large shallow casserole, heat dripping or butter and brown the lamb in batches; transfer to a plate and brown the kidneys.
- 2
In the same pan, fry the onions and carrots in a little more dripping until golden. Sprinkle over the flour and cook for a couple of minutes, then add Worcestershire sauce and stock and bring to the boil.
- 3
Return the meat and bay leaves to the pan, then turn off the heat. Arrange sliced potatoes on top, drizzle with a little more dripping. Cover and bake for about 1.5 hours until the potatoes are cooked.
- 4
Remove the lid, brush the potatoes with dripping, then increase the oven temperature to brown the potatoes, or finish under the grill for 5–8 minutes until browned.
