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Lancashire hotpot

Name: Lancashire hotpot
Ingredients: 100 g Butter; 900 g Lamb; 3 Lamb Kidney; 2 medium Onions; 4 sliced Carrots; 25 g Plain Flour; 2 tsp Worcestershire Sauce; 500 ml Chicken Stock; 2 Bay Leaves; 900 g Potatoes

British lamb dish from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.

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Ingredients

100 g Butter
900 g Lamb
3 Lamb Kidney
2 medium Onions
4 sliced Carrots
25 g Plain Flour
2 tsp Worcestershire Sauce
500 ml Chicken Stock
2 Bay Leaves
900 g Potatoes

Method

1
Heat oven to 160C/fan 140C/gas 3.
2
Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
3
Fry the onions and carrots in the pan with a little more dripping until golden.
4
Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil.
5
Stir in the meat and bay leaves, then turn off the heat.
6
Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.
7
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
8
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.

Lancashire hotpot

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Ingredients

Method

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