This famous lamb stew topped with sliced potatoes should be on the menu at every British pub

Lancashire hotpot recipe

Ingredients

  • 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

  • Heat oven to 160C/fan 140C/gas 3.

  • 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.

  • Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.

  • 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.

  • Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.

  • Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.

  • Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

  • 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.

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