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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Set the oven to 160C/fan 140C/gas 3.
2. Melt some of the butter in a wide, shallow casserole and brown the lamb in batches, setting each batch aside, then do the same with the kidneys.
3. Add a little more butter to the pan and cook the onions and carrots until they turn golden.
4. Stir in the flour and let it cook for a couple of minutes, then add the Worcestershire sauce.
5. Pour in the stock and bring everything to the boil.
6. Return the lamb and kidneys to the pan, tuck in the bay leaves, and take the pan off the heat.
7. Layer the sliced potatoes over the meat and spoon a little melted butter over the top.
8. Cover the casserole and cook in the oven for about 1½ hrs, until the potatoes are tender.
9. Take off the lid, brush the potatoes with more butter, then either raise the oven temperature or slide the dish under the grill for 5-8 mins until the top is browned.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.