Lancashire Hotpot Recipe
Ingredients
| Potatoes - 1-1 1/2 lb [500-750 g], peeled | ||
| Middle neck of lamb - 1 1/2 lb [750 g], trimmed | ||
| Sheep-€™s kidneys - 2 | ||
| Large onions - 2, peeled | ||
| Stock - 1/2 pint [250 ml] | ||
| Butter | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Cut the potatoes into thick slices.
2) Slice the onion and cut the lamb and kidneys into small pieces.
3) In a greased casserole, arrange layers of the meat and vegetables and season. Allow the topmost layer to be potatoes.
4) Pour in the stock or water and place a lid or aluminum foil over the casserole.
5) Place in oven for about 2 1/2 hours at 325°F (170°C), Gas Mark 3. Bake with lid off during the last 1/2 hour to allow the potatoes to brown.
6) If the potatoes seem to be drying while baking, then pat on some butter.
SERVING
7) Lancashire Hotpot goes great with steamed vegetables.
1) Cut the potatoes into thick slices.
2) Slice the onion and cut the lamb and kidneys into small pieces.
3) In a greased casserole, arrange layers of the meat and vegetables and season. Allow the topmost layer to be potatoes.
4) Pour in the stock or water and place a lid or aluminum foil over the casserole.
5) Place in oven for about 2 1/2 hours at 325°F (170°C), Gas Mark 3. Bake with lid off during the last 1/2 hour to allow the potatoes to brown.
6) If the potatoes seem to be drying while baking, then pat on some butter.
SERVING
7) Lancashire Hotpot goes great with steamed vegetables.
Chef
