Lancashire hotpot

Method5 steps · about 2 hr

1. 1

   Step 1: Heat the oven to 160°C conventional / 140°C fan / Gas 3. Cut all the raw stewing lamb (900 g) into large chunks. Remove fat from all three kidneys and slice them. Melt a little of the measured 100 g butter in a large shallow ovenproof casserole, brown all the lamb chunks in batches and lift onto a plate, then brown all the prepared kidneys and hold them with the lamb. Keep the actual used pan fat for the vegetables, and reserve the remaining measured butter for later steps.

   Uses A little from the measured 100 g butter for browning lamb and kidneys · 900 g raw stewing lamb, cut into large chunks in step 1 · 3 raw lamb kidneys, fat removed and sliced in step 1

2. 2

   Step 2: Peel and chop both onions (2 medium); peel and slice all four carrots. Fry all the prepared onion and carrot in the actual retained casserole fat with a little more of the reserved butter until golden. Sprinkle over all the plain flour (25 g) and cook for about two minutes, then stir in all the Worcestershire sauce (2 tsp) and prepared chicken stock (500 ml) and bring the actual vegetable gravy to a boil.

   Uses Only the actual retained pan fat; continue holding all browned meat separately · A little more from the remaining measured butter for vegetables · 2 medium onions, chopped in step 2 · 4 carrots, peeled and sliced in step 2 · 25 g plain flour · 2 tsp Worcestershire sauce · 500 ml prepared chicken stock

3. 3

   Step 3: Peel and slice all the potatoes (900 g). Stir all the actual held browned lamb and kidneys into the actual hot vegetable gravy with both bay leaves (2), then turn off the heat. Arrange all the prepared potato slices over the meat and drizzle them with a little more of the reserved measured butter, keeping a little butter for the final brushing.

   Uses All actual hot vegetable gravy · Only all the actual browned lamb and kidneys · 2 bay leaves · 900 g potatoes, peeled and sliced in step 3 · A little more reserved measured butter for potato drizzle

4. 4

   Step 4: Cover the actual assembled casserole and bake at 160°C conventional / 140°C fan / Gas 3 for about ninety minutes until the potatoes are cooked, the lamb is tender and the kidneys are cooked through. Continue as needed for tenderness and check the kidneys reach at least 71°C / 160°F.

   Covered hotpot bake until potatoes and meat are cooked · 90 minUses The complete assembled hotpot

5. 5

   Step 5: Remove the lid and brush the actual cooked potato topping with a little of the reserved measured butter. Heat the oven grill and finish the uncovered ovenproof hotpot under it for five to eight minutes until the potato surface is golden brown, watching closely. Remove the bay leaves as you serve and divide the finished hotpot into four portions.

   Uses The complete cooked hotpot · A little reserved measured butter for final potato brushing