Lancashire hotpot

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Results 41-60

• rigs1

  24 January 2011

  rigs1 rated and commented on this recipe

  

  Brilliant, this is now a firm favourite, I have made it a few times the dish is always scraped clean. Thank you.

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• adele

  03 February 2011

  adele rated and commented on this recipe

  

  Really enjyed this, left the kidneys out though as myself and partner do not like them. Easy to prepare and once in the oven you can pretty much forget about it. Will definatly make again.

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• Alexine

  07 February 2011

  Alexine rated and commented on this recipe

  

  No Bay leaves, no dripping - used butter added mint. Doubled veggies for amount of lamb to save on cost - AMAZING!! Great heated up for packed lumch too I was the envy of the office x

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• pippidoodle

  10 February 2011

  pippidoodle rated and commented on this recipe

  

  I made this for tea last night. I used leftover leg of lamb & also added some dried rosemary. Absolutely yummy. There was plenty to go around & was hoping for some as lunch today. No chance, it was all gone.

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• rigs1

  18 March 2011

  rigs1 commented on this recipe

  Big Hit! the family love it, so do I.

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• Chris D

  11 May 2011

  Chris D commented on this recipe

  I followed the recipe to the letter except i took Coraline's advice and added some white wine. Now considering i am to cooking what Attila the Hun was to diplomacy, this recipe was a roaring success, even the picky kids liked it, result.

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• Paul

  23 June 2011

  Paul commented on this recipe

  Reading some of the comments here 'I shall use sunflower oil instead of dripping' 'I shall leave out the kidneys' it's a wonder how some women make any progress in securing their mens hearts. Love was never founded on lettuce and cous cous.

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• Mealy

  18 September 2011

  Mealy rated and commented on this recipe

  

  Tasty. I did as per recipe but with a little less meat (ooh and no kidney) and added some parsnip as well as the carrot. I would maybe add some more herbs to it next time and more worcester sauce, but a great starting point for building onl hope the kids like it tomorrow for lunch.

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• zoedroberts

  31 October 2011

  zoedroberts commented on this recipe

  First time whole family ate a stew, left off the potatoes and served with mustard mash. Very very pleased and def one for the recipie book.

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• wiltshirewarrior

  11 November 2011

  wiltshirewarrior commented on this recipe

  Made it as is and absolutely loved it! Tasty and filling - wish I could've got my hands on some kidneys though cos I love 'em. Will be making again thats for sure!

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• Nickyb

  19 November 2011

  Nickyb commented on this recipe

  I have used this recipe in my pub and everyone adores it. Like most others really struggled to get holf of kidney but the result was still great.

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• RedRoseRambler

  23 November 2011

  RedRoseRambler commented on this recipe

  This recipe - created by a Yorkshireman - produces a tasty lamb stew BUT it's is not authentic Lancashire hotpot. For that, I recommend Nigel Haworth's recipe at http://www.visitlancashire.com/food-and-drink/lancashire-recipes/hotpot-by-nigel-haworth - note: no wine, no herbs, no Worcestershire sauce, definitely no carrots! The key to good hotpot is buying good quality lamb and the right cuts, King Eddies or Maris Piper spuds, quality stock and seasoning. Keep it simple, no mucking around, and let it cook slowly, preferably in an earthenware pot. Serve with red cabbage or beetroot.

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• Chris

  25 November 2011

  Chris commented on this recipe

  Wonderful! Full of flavour, cheap and simple to cook. Thank you for this amazing winter recipe!

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• dougie

  11 December 2011

  dougie commented on this recipe

  Ive cooked 2 with the lamb, I added mushrooms chopped with the ingredients.I found the sliced potatoes a bit firm,So on my second try I par boiled.I also have used stewing beef with frozen peas with this recipe I tell you it does not work. The family friends and I,Thought the lamb was spot on.

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• Chris

  12 December 2011

  Chris commented on this recipe

  Seriously WOW! Before I tried this I had never cooked with kidney and did not like lamb. Now I am in love with both!

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• Shuttergirl

  31 December 2011

  Shuttergirl rated and commented on this recipe

  

  Definitely a winner, this recipe. I cooked it for my elderly Yorkshire mum without the kidneys as I didn't have any, and with local butcher's meat - she wolfed it down and asked for the recipe. Very, very tasty.

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• Eccentricdyslexic

  19 January 2012

  Eccentricdyslexic rated and commented on this recipe

  

  Made it as stated and cant fault it! Rich, hearty and tasty!

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• trojanfoe

  28 January 2012

  trojanfoe rated and commented on this recipe

  

  I have made this a couple of times and change very little. I use a frying pan for the initial cooking and reverse the order of stock and flour, adding the stock first, in order to avoid a stodgy mess. I would recommend leaving more than 20 mins prep time though, if you don't want to avoid awkward questions about where the family's dinner is! I think it's more like 40 mins. Firm family favourite! Highly recommended.

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• John

  31 January 2012

  John commented on this recipe

  I just cooked this as per the recipe but using butter and olive oil. This was absolutely fantastic and really really tasty. An excellent winter dish.

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• shirley foster

  15 March 2012

  shirley foster commented on this recipe

  amazingly easy to make and tasted great

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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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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

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