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Lancashire hotpot

• James Martin

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

A star rating of 4.7 out of 5.144 ratingsRate

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

Freezable

Egg-free

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

• 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 potato

  peeled and sliced

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Nutrition: per serving

• kcal972

• fat56g

• saturates28g

• carbs57g

• sugars16g

• fibre10g

  high

• protein56g

  high

• salt1.67g

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Method

• step 1

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

• step 2

  Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.

• step 3

  Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

• step 4

  Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.

• step 5

  Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.

• step 6

  Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

• step 7

  Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

• step 8

  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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A star rating of 4.7 out of 5.144 ratings

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