Lancashire HotpotCuisine: BritishDifficulty: Medium
A diced Lamb and lamb kidney dish with carrots and onions topped with sliced potatoes that are soft on the underside but crisp and golden brown on the top
100 g Butter
900 g Stewing lamb cut into large chunks
3 Lamb’s kidneys sliced, fat removed
**(See video for preparing Kidneys)**
2 White onions chopped
4 Carrots peeled and sliced
25 g Plain flour
2 tsp Worcestershire sauce
500 ml Lamb Stock
2 bay leaves
900 g Maris Piper potatoes peeled and sliced
1 sprig Thyme remove the leaves from the stalks
- Preheat the oven to 170C/325F/Gas Mark 3
- Melt the butter in a medium-sized saucepan and sear the lamb and the Lamb Kidneys until lightly browned all over (about 3-4 minutes). Do this in batches rather than having too much meat in the pan.
- Set the meat aside on a plate, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft and translucent.
- Place the meat back in the pan with the onions and add the flour, combine the flour well with the meat and onions letting them cookout for about a minute, keep it agitated to stop it catching on the bottom of the pan.
- Gradually add in the stock, stirring constantly, and add the bay leaves, salt, pepper and Worcestershire sauce.
- When everything is combined, bring to a gentle simmer for 4/5 minutes.
- Then carefully ladle the contents into a casserole dish with a lid and place in the oven for 30 minutes.
- After 30 minutes, mix in the carrots and arrange the sliced potatoes overlapping starting from the outside and working towards the centre.
- Brush the top of the potatoes with melted butter and sprinkle on the thyme leaves.
- Cover with the lid and place back in the oven for 1 hour.
- After an hour, remove the lid from the casserole and turn the oven up to 200c/400f.
- Let the hotpot cook out for another 30 minutes until the potatoes are golden brown and crisp on top.
- Remove the oven, and serve.