Lancashire Hotpot Recipe Mary Berry Food
LANCASHIRE HOTPOT
This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Provided by James Martin
Categories Dinner, Main course
Time 2h
Number Of Ingredients 10
Steps:
- Heat oven to 160C/fan 140C/gas 3.
- Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
- Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
- Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
- Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
- Arrange 900g peeled and 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.
- 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.
Nutrition Facts : Calories 993 calories, Fat 56 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 70 grams protein, Sodium 1.43 milligram of sodium
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