Lancashire Hotpot

Lancashire Hotpot

Written by on in British, Classic Dishes, Main Course
Lancashire Hotpot
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Lancashire Hotpot

Recipe by GeeDeeCuisine: BritishDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

698

kcal
Total time

2

hours 

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

Ingredients

  • 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

Directions

  • 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.

Recipe Video