British · lamb

Lancashire hotpot

Name: Lancashire hotpot
Yield: 4 servings
Cuisine: British
Ingredients: 100g Butter; 900g Lamb; 3 Lamb Kidney; 2 medium Onions; 4 sliced Carrots; 25g Plain Flour; 2 tsp Worcestershire Sauce; 500ml Chicken Stock; 2 Bay Leaves; 900g Potatoes

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Butter100 g
Lamb900 g
Lamb Kidney3
Onionsmedium2
Carrots4
Plain Flour25 g
Worcestershire Sauce2 tsp
Chicken Stock500 ml
Bay Leaves2
Potatoes900 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1092 kcal
Protein	46.4 g
Fat	72.1 g
Carbohydrate	64.5 g
of which sugars	5 g
Fibre	6.9 g

Worked out from the 93% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Heat oven to 160C/fan 140C/gas 3. Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.
2
Fry the onions and carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
3
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 brown.