Lancashire hotpot
A hearty British one-pot of tender lamb, rich gravy and golden sliced potatoes baked until bubbling—a comforting classic perfect for family dinners.
Servings
4
Difficulty
Easy
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Ingredients
Ingredients
- 100 g butter
- 900 g lamb (diced)
- 3 pcs lamb kidney
- 2 pcs onion (medium)
- 4 pcs carrot (sliced)
- 25 g plain flour
- 2 tsp Worcestershire sauce
- 500 ml chicken stock
- 2 pcs bay leaf
- 900 g potato (sliced)
Directions
- Preheat oven to 160C (fan 140C) or gas mark 3.
- Heat some dripping or butter in a large shallow casserole and brown the lamb in batches, transfer to a plate; repeat with the kidneys.
- Fry the onions and carrots in the pan with a little more dripping until golden.
- Sprinkle over the flour and cook for a couple of minutes, add Worcestershire sauce and pour in the stock, bring to the boil.
- Stir in the meat and bay leaves, then remove from heat.
- Arrange sliced potatoes on top of the meat and drizzle with a little more dripping, cover and bake for about 1.5 hours until potatoes are cooked.
- Remove lid, brush potatoes with more dripping and increase oven temperature or finish under grill for 5–8 minutes until browned.