Lancashire hotpot

Lancashire hotpot

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(48 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 40 mins

Skill level

Easy

Servings

Serves 4

This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
993
protein
70g
carbs
56g
fat
56g
saturates
26g
fibre
7g
sugar
12g
salt
1.43g

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

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Method

  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.

Recipe from Good Food magazine, February 2009

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Comments

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matsah's picture

Instead of using kidney I used black pudding it gives a lovely taste, I also left out the bay leaf & added rosemary & thyme instead....really tasty!

joanianson's picture

Looks good. Will certainly make it. However, I will make a couple of changes. I will use sunflower spread instead of dripping or butter and, as I don't care for kidney will try adding a little bacon or a chorizo.

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