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English Lancashire "Hotpot"

What's the big idea?

One of the North West's most famous dishes, this hearty warming casserole of lamb and potatoes is to be found on many a pub menu!
Serve with fresh green vegetables of your choice.

Shopping List

Here's the list of what you need:

  • 2oz buttter
  • 2lb stewing lamb, cut into large chunks
  • 3 lamb kidneys, sliced, fat removed
  • 2 medium onions, chopped
  • 4 carrots, peeled and sliced
  • 2oz plain flour
  • 2 teaspoons Worcestershire sauce
  • 16 fl oz lamb or chicken stock
  • 2 bay leaves
  • 2lb potatoes, peeled and sliced
  • Salt and pepper

What To Do

  • Preheat the oven to 160C. Heat some butter in a large shallow flameproof casserole dish, brown the lamb in batches and set aside
  • Now fry the kidneys in the same dish. Set aside
  • Next fry the onions and carrots in the same pan, adding more butter if needed, for five minutes
  • Sprinkle over the flour, allow to cook for a couple of minutes. Add the Worcestershire sauce
  • Pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat
  • Arrange the sliced potatoes on top of the meat. Dot with knobs of butter
  • Cover, then place in the oven for about 1½ hours until the potatoes are cooked
  • Remove the lid, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 minutes until browned

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