Lancashire hotpot

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

Instructions

1. Preheat the oven to 160°C (140°C fan, gas mark 3). Melt some of the butter in a large, shallow ovenproof casserole. Brown the lamb in batches until lightly coloured, then transfer to a plate. Repeat the process with the kidneys and set them aside with the meat.
2. Add a little more butter to the same dish and fry the onions and carrots over medium heat until golden. Sprinkle in the flour and let it cook for a couple of minutes, then add the Worcestershire sauce. Pour in the chicken stock and bring to the boil, stirring well.
3. Return the lamb and kidneys to the dish, add the bay leaves and mix gently. Remove from the heat. Arrange the sliced potatoes evenly over the meat and drizzle with a little more melted butter.
4. Cover the dish with a lid and place it in the oven for about 1½ hours, until the potatoes are fully cooked and tender.
5. Remove the lid, brush the potatoes with a little more butter and increase the oven temperature to brown the top, or finish under the grill for 5–8 minutes until golden.

instructions_source: editorial-classic