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Lancashire Hotpot


Preparation time: 20 minutes Cooking time: 1 hour 40 minutes Serves 4


Ingredients: 100g dripping or butter 900g stewing lamb, cut into large chunks 3 lamb kidneys, sliced, fat removed 2 medium onions, chopped 4 carrots, peeled and sliced


Method: • •


• Preheat oven to 160C/gas 3


Heat a little dripping or butter in a large shallow casserole dish which can also be used on the hob. Fry the lamb in batches until brown and reserve to a plate for later. Then fry the kidney and remove those to the plate.


Fry the onions and carrots in the pan with a little more dripping or butter, until they are golden. Sprinkle over the flour, allow to cook and absorb the juices for a couple of minutes. Add the Worcestershire sauce, then pour in the stock and bring to the boil. Add in the meat and kidneys and the bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping or butter. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.





Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until golden brown and slightly crisp at the edges.


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25g plain flour 2 tsp Worcestershire sauce 500ml lamb or chicken stock 2 bay leaves 900g potatoes, peeled and sliced


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