Traditional Lancashire hotpot
- February 2009
- Serves 4
- Ready in 3 1/2 hours
Our traditional Lancashire hotpot is made with lambs’ neck and lambs’ kidneys: two budget-friendly meat cuts with bags of flavour.
For a recipe without the kidneys, try this Lancashire hotpot recipe.
- 57.8g (23.8g saturated)
- 48.3g (7.4g sugars)
- 950g lamb neck fillet
- 6 lambs’ kidneys
- Dripping or vegetable oil
- 50g butter, plus extra, melted, for brushing
- 3 large onions, thinly sliced
- 25g plain flour
- 600ml lamb or beef stock, hot
- 4 sprigs fresh thyme, leaves picked and chopped
- 1 bay leaf
- 800g large potatoes
- Preheat the oven to 220°C/ fan200°C/gas 7. Trim the lamb fillet of fat and cut into slices the thickness of a chop. Cut the kidneys in half and snip out the white core. Melt a knob of dripping or 2 tablespoons of vegetable oil in a heavy large pan. Fry the lamb fillet in batches for 3-4 minutes, turning once, until browned. Set aside. Fry the kidneys and cook for 1-2 minutes, turning once, until browned. Set aside.
- Wipe the pan with kitchen paper, then add the butter. Add the onions and fry for about 10 minutes until softened. Sprinkle in the flour and stir well for 1 minute. Gradually pour in the stock, stirring all the time to avoid lumps. Add the herbs. Stir the lamb and kidneys into the onions. Season well. Transfer to a large 2.5-litre casserole. Slice the peeled potatoes thinly and arrange on top in overlapping rows. Brush with melted butter and season. Cover and bake for 30 minutes.
- Reduce the oven temperature to 160°C/fan140°C/gas 3 and cook for a further 2 hours. Then increase the oven temperature to 200°C/ fan180°C/gas 6, uncover, and brush the potatoes with more butter. Cook uncovered for 15-20 minutes, or until golden.
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