Lancashire Hotpot
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub. A James Martin recipe taken from BBC Good Food.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat oven to 160C/fan 140C/gas 3.
Step 2
Heat a little of the butter in a large shallow casserole dish and brown the stewing lamb chunks in batches, lift to a plate, then repeat with the trimmed and sliced kidneys.
Step 3
Fry the chopped onions and peeled and sliced carrots in the pan with a little more butter until golden.
Step 4
Sprinkle over plain flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the chicken stock, then bring to the boil.
Step 5
Stir in the stewing lamb, kidneys and bay leaves, then turn off the heat.
Step 6
Arrange the peeled and sliced potatoes on top of the meat, then drizzle with a little more butter.
Step 7
Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
Step 8
Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
- Ingredients
- Based on 4 servings
-
100g Butter 1x Sainsbury's British Butter, Salted 250g -
800g Stewing Lamb, cut into large chunks 2x Sainsbury's British or New Zealand Diced Lamb Shoulder 400g -
25g Plain Flour 1x Sainsbury's Plain Flour 1.5kg -
2 Onions, diced 2x Sainsbury's Onions Loose -
2 Kidneys, sliced, fat removed 1x Sainsbury's British Fresh Pork Kidney (approx. 400g) (400g-500g) -
4 Carrots, peeled and sliced 4x Sainsbury’s Carrots Loose -
2 tsp Worcestershire Sauce 1x Lea & Perrins Worcester Sauce 150ml -
500ml Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
2 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
900g Potato, peeled and sliced 1x Sainsbury's Baking Potatoes x4