Lancashire hotpot recipe | Good Food

100g dripping or butter
900g stewing lamb
cut into large chunks
3 lamb kidneys
sliced, fat removed
2 medium onions
chopped
4 carrots
peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 bay leaves
900g potato
peeled and sliced

Method

step 1
Heat oven to 160C/fan 140C/gas 3.
step 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.
step 3
Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
step 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.
step 5
Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
step 6
Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
step 7
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
step 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.