Lancashire hotpot
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In lancashire hotpot, Butter, Lamb and Lamb Kidney are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat oven to 160C/fan 140C/gas
- 2Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
- 3Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the 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.
Nutrition
- Calories
- 1376
- Protein
- 100g
- Carbs
- 48.3g
Recommended Equipment & Products
- Immersion blender
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Chef tips
To get a perfectly crisp and golden potato topping, arrange the slices like roof tiles and brush them with some lamb dripping or quality olive oil before their long stint in the oven. For a richer and more colourful version, add carrots and sliced parsley root between the layers of meat. The children will love helping to arrange the potato "scales" over the top of the hotpot.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In lancashire hotpot, Butter, Lamb and Lamb Kidney are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.