Lancashire hotpot

Recipe uploaded by

James Martin

17 ratings

Recipe by James Martin

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat oven to 160C/fan 140C/gas 3. 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.
2. 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. 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.
3. 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.

PER SERVING

993 kcalories, protein 70g, carbohydrate 56g, fat 56 g, saturated fat 26g, fibre 7g, sugar 12g, salt 1.43 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/9099/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 40 mins

Ingredients

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

PER SERVING

993 kcalories, protein 70g, carbohydrate 56g, fat 56 g, saturated fat 26g, fibre 7g, sugar 12g, salt 1.43 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk