Lancashire Hotpot
2 lb lamb
4 lambs kidneys
20 fl oz hot water
1 teaspoon Worcestershire
sauce
2 lb potatoes
¾ lb onions
1 bayleaf
A sprig of thyme
Tablespoon flour
Knob of Butter
Fat or oil for frying
Salt and pepper (to taste).
Peel the potatoes and cut into ¾" thick
slices. Skin, core and chop the lamb's
kidneys. Chop the lamb meat into small cubes
or chunks. Brown a few of the cubes of lamb
at a time in a hot frying pan with a little
oil. Continue until all the pieces have been
browned. Once the cubes have all been
browned then put them in an oven proof
casserole dish (or pot).
Now brown the kidneys in the hot oil and
scatter over the cubes of lamb in the dish.
Keeping the same oil used to brown the meat,
brown the onions which should have been
chopped up too. Once the onions are golden
brown stir in a little flour to soak up all
the oil and juices in the pan. In a
measuring jug (or cup) add the
Worcestershire sauce to the hot water and
then pour and stir into the pan with the
flour etc.
Take
care to pour slowly and blend the mixture
well, or else you may end up with a lumpy
mixture. Add salt and pepper to taste. Now
gently heat the pan and bring the contents
to a simmer. As soon as it is simmering,
take off the heat, then pour over the meat
and kidneys in the pot. Add the thyme and
bayleaf. Now carefully lay the potato
sliceson top of the meat to form a cover by
overlaping the slices, just like tiles on a
house roof. Add a few small knobs (or
dollops!) of butter on the potato roof and
cover with a tight fitting lid.
Place in a preheated oven at 325'F (gas mark
3) or (170'C) for about 1½ hours. Remove the
lid and return to the oven for another 45
minutes -to help brown the potato roof and
finish the cooking. If you really want a 'crisp
brown' covering then finish off under a
grill until the desired shade is reached.
For a really traditional way of eating, try serving
with pickled red cabbage. Can't Find What You Want? Try Here:
|
