Lancashire Hotpot

Ingredients

• 100 gButter
• 900 gLamb
• 180 gKidney
• 2 pcsOnion
• 4 pcsCarrot
• 25 gWheat flour
• 10 mlWorcestershire sauce
• 500 mlChicken broth
• 2 pcsBay leaf
• 900 gPotato

Instructions

1. 1

   Prepare and brown

   • Preheat the oven to 160 °C (fan 140 °C).
   • Heat some of the butter (or dripping) in a large, shallow casserole.
   • Brown the lamb in batches, remove and set aside.
   • Brown the lamb kidneys and set with the meat.
2. 2

   Cook vegetables and make sauce

   • Fry the onions and carrots in the pan with a little more butter until golden.
   • Sprinkle over the flour and cook for 1–2 minutes.
   • Stir in the Worcestershire sauce and pour in the chicken stock, bring to the boil.
   • Stir in the meat and bay leaves and remove from the heat.
3. 3

   Layer and bake

   • Place the meat and vegetable mixture in the casserole.
   • Arrange the sliced potatoes on top, drizzle with a little more butter or dripping, cover and bake for about 1½ hours.
   • Remove the lid and brown the potatoes under the grill or in a hotter oven for 5–8 minutes.
4. 4

   Finish

   • Brush potatoes with a little extra butter if desired.
   • Let rest briefly and serve hot.