Lancashire hotpot in a wide shallow casserole dish

Lancashire hotpot

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(77 ratings)

Prep: 20 mins Cook: 1 hr, 40 mins

Easy

Serves 4

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal993
  • fat56g
  • saturates26g
  • carbs56g
  • sugars12g
  • fibre7g
  • protein70g
  • salt1.43g

Ingredients

  • 100g dripping or butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 900g stewing lamb, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 3 lamb kidneys, sliced, fat removed
  • 2 medium onions, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrots, peeled and sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 25g plain flour
  • 2 tsp Worcestershire sauce
  • 500ml lamb or chicken stock
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 bay leaves
  • 900g potato, peeled and sliced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

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

  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.

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

  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.

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

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

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

  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.

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Comments, questions and tips

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tracylove
3rd Mar, 2009
Yummy !! This is a fab dish (unless your on a diet). Very easy to make, i did'nt add the kidney as i don't like it. I've now made this twice and second time i tried it with chicken to reduce the fat content. Worked beautifully, just swapped lamb for chicken and used chiken stock. All the family enjoyed it 3 year old, 10 year old, husband and very fussy 14 year old. Can't ask for more that.
fifimacca
17th Feb, 2009
5.05
ABSOLUTELY GORGEOUS! NEXT TIME I WILL SERVE IT WITH CRUSTY BREAD TO MOP UP ALL THE GRAVY. WHAT A WINNER!!
nikki1460
10th Feb, 2009
4.05
made this last night for partner and 2 fussy kids all ate it all and thought it was lovely inclucing myself, didnt add the kidneys because i dont like them although the partner would of liked them in, maybe will add some garden peas next time i make, which i will definately be doign aggain in the near future.
de561hp
8th Feb, 2009
Just about to make for a second time, fantastic, all ages enjoy it
janbomyers
5th Feb, 2009
5.05
Superb. Made exactly as suggested, except used duck fat instead of dripping, as I had some spare. Cooked to perfection in suggested time.
maz-manchester
1st Feb, 2009
5.05
all the family really, really enjoyed this one, I did make a couple of changes, only used 2 kidneys as we are not all that fond of them but enhances the recipe no end, instead of the 500ml chicken/lamb stock I used 2 well known sachets of lamb casserole with a tin of chopped tomatoes and topped up to 500ml with water instead, it was superb,a lovely rich sauce to die for,didn't use as much butter/dripping as required and the whole thing did cook in the time stated,melted in your mouth. Will certainly use this recipe again
karenlw
31st Jan, 2009
4.05
A great dish (left out the kidneys)! Was devoured by the whole family so will definitly be making it again.
bethyboo92
24th Jan, 2009
james martin dunt alf make calorific food
ladylinda
21st Jan, 2009
All the family enjoyed this, was full of lovely flavours and cheap to make. Definately another one to make!
tul0jpi
17th Jan, 2009
Superb recipe! Left out the kidneys (no one likes them) but the results were still great and the cooking time was spot on. I don't think I would use shop-bought dripping again as this is quite unhealthy and didn't in my opinion add much to the dish, but this definitely got the 'cook again' vote in my house!

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