BritishMain course
Lancashire hotpot
This Lancashire hotpot is a classic British stew, featuring tender lamb and lamb kidneys simmered with onions, carrots, and a rich chicken stock. It's topped with thinly sliced potatoes that crisp up beautifully in the oven. The dish bakes slowly, allowing the flavors to meld, before a final blast of heat gives the potatoes a golden, crunchy finish.
18 minServes 4
Method
4 steps · 18 min total
- 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. - 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.
