Lancashire Hotpot

Ingredients

• 100 gbutter, or beef dripping; for browning and drizzling
• 900 glamb, neck fillets or shoulder, cut into pieces
• 3lamb kidneys, halved and cored
• 2onions, medium, sliced
• 4carrots, sliced
• 25 gall-purpose flour, for thickening gravy
• 2 tspworcestershire sauce
• 500 mlchicken stock
• 2 leafbay leaves
• 900 gpotatoes, peeled and thinly sliced for the topping

Method

1. 1

   Heat oven to 160C / fan 140C / Gas 3. Heat butter or dripping in a large shallow casserole. Brown the lamb in batches and transfer to a plate, then repeat with the kidneys.

2. 2

   Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour and cook for a couple of minutes.

3. 3

   Add the Worcestershire sauce and pour in the stock. Bring to the boil. Stir in all the browned meat and bay leaves, then turn off the heat.

4. 4

   Arrange the sliced potatoes in overlapping layers on top of the meat. Drizzle with a little more butter or dripping. Cover and bake for about 1.5 hours until the potatoes are cooked.

5. 5

   Remove the lid, brush the potatoes with a little more dripping and return to the oven or finish under the grill for 5 to 8 minutes until the potatoes are golden and crisp.