Lancashire Hotpot

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

• Cooking Time Prep 20 mins
  Cook 1 hr, 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  993

• Protein

  70g

• Carbs

  56g

• Fat

  56g

• Saturates

  26g

• Fibre

  7g

• Sugar

  12g

• Salt

  1.43g

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 potatoes, peeled and sliced

Directions

1. Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
2. Fry 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.
3. 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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