Lancashire Hotpot

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 100 g drippings or 100 g butter
• 900 g stewing lamb, cut into large chunks
• 3 lambs kidneys, sliced, fat removed
• 2 medium onions, chopped
• 4 carrots, peeled and sliced
• 25 g plain flour
• 2 teaspoons worcestershire sauce
• 500 ml lamb or 500 ml chicken stock
• 2 bay leaves
• 900 g potatoes, peeled and sliced

Recipe

• 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. 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. stir in the meat and bay leaves, then turn off the heat.
• 4 arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
• 5 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.