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Lancashire hotpot in a wide shallow casserole dish

Lancashire hotpot

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Rating: 5 out of 5.88 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal993
fat56g
saturates26g
carbs56g
sugars12g
fibre7g
protein70g
low insalt1.43g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2009

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Overall rating

Rating: 5 out of 5.88 ratings
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