Thread: Lancashire Hotpot

Ingredients
3oz butter
2lb stewing lamb , cut into large chunks
3 lamb kidneys, sliced, fat removed
2 medium onions , chopped
4 carrots , peeled and sliced
1oz plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
2lb potatoes , peeled and cut into no thicker than 1cm slices

Method

1) Pre-heat oven to 160C/fan 140C/gas 3.
2) Heat some of the butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
3) Fry the onions and carrots in the pan with a little oil until golden.
4) Sprinkle over the flour, allow to cook for a couple of minutes.
5) Add the Worcestershire sauce and the stock, then bring to the boil.
6) Stir in the meat and bay leaves and turn off the heat
7) Arrange the sliced potatoes one overlapping the edge of last on top of the meat and glaze with a little more melted butter.
8) Cover, then place in the oven for about 1½ hrs until the potatoes are cooked and soft.
9) Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.

serve with seasonal vegetables of choice.