Lancashire hotpot

Name: Lancashire hotpot
Prep time: 23 min
Cook time: 10 min
Total time: 33 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 ½ oz butter; 2 lb lamb; 3 lamb kidneys; 2 onions; 4 carrots; 1 oz all-purpose flour; 2 tsp worcestershire sauce; 2 cups chicken stock; 2 bay leaves; 2 lb potatoes

An easy British dinner made with lamb. Ready in about 33 minutes. Difficulty: easy.

23 minPrep (about)
10 minCook (about)
33 minTotal time
4Servings
EasyDifficulty

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Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

Main ingredients

1.5 lb lamb Shopping tip: Lamb shoulder, cut in cubes.
2 lamb kidneys

Fresh & other

2 ⅔ oz butter
2 onions
3 carrots
⅔ oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
1 ½ cups + 1 tbsp chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
1.5 lb potatoes

Sauces & oils

1 ½ tsp worcestershire sauce

Spices & seasonings (1): bay leaves

2 bay leaves

How to make it

Steps in our own plain words.

Turn the oven on to 325°F (275°F for a fan oven).
Heat some dripping or butter in a big shallow baking dish.
Brown your lamb in batches, lift to a plate.
Repeat with the kidneys.
Fry your onions plus carrots in your pan with a little more dripping till golden.
Sprinkle over the flour, let it cook for 2 mins, shake over the Worcestershire sauce.
Pour in the stock.
Bring to the boil.
Stir in the meat and bay leaves.
Turn off the heat.
Arrange the sliced potatoes over the top of the meat.
Drizzle with a little more dripping.
Cover.
Place in the oven for around 1½ hrs until the potatoes are cooked.
Remove your lid, brush your potatoes with a little more dripping.
Turn the oven up to brown your potatoes, or finish under your grill for 5-8 mins until brown.