Lancashire hotpot

4 steps · 18 min total

1. 01

   Brown the Lamb and Kidneys

   Preheat your oven to 160°C/fan 140°C/gas 3. In a large shallow casserole dish, melt some dripping or butter over medium-high heat. Brown the lamb in batches until it's nicely seared all over, then transfer it to a plate. Repeat the browning process with the lamb kidneys.
2. 02

   Build the Stew Base

   In the same pan, add a little more dripping and fry the onions and carrots until they're soft and golden. Sprinkle in the flour and let it cook for a couple of minutes, stirring constantly, then shake in the Worcestershire sauce and pour in the chicken stock. Bring the mixture to a boil, then stir in the browned lamb and bay leaves before turning off the heat.
3. 03

   Top and Bake

   Arrange the sliced potatoes neatly over the meat, then drizzle with a little more dripping. Cover the dish and bake in the preheated oven for about 1½ hours, until the potatoes are tender.
4. 04

   Brown the Potatoes

   Remove the lid from the casserole dish and brush the potatoes with a little more dripping. Turn the oven up to brown the potato topping until golden, or finish under the grill for 5-8 minutes until they're deeply browned and crisp.