Lancashire Hotpot
Directions
- 1Season the diced lamb shoulder and sliced lamb kidneys with salt and pepper.
- 2Season the diced lamb shoulder and sliced lamb kidneys with salt and pepper.
- 3Season the diced lamb shoulder and sliced lamb kidneys with salt and pepper.
- 4In a large ovenproof pot, brown the seasoned lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
- 5In a large ovenproof pot, brown the seasoned lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
- 6In a large ovenproof pot, brown the seasoned lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
- 7Peel and chop the carrots and onion.
- 8Peel and chop the carrots and onion.
- 9Peel and chop the carrots and onion.
- 10In the same pan, sauté the carrots, onion, and minced garlic until softened.
- 11In the same pan, sauté the carrots, onion, and minced garlic until softened.
- 12In the same pan, sauté the carrots, onion, and minced garlic until softened.
- 13Sprinkle in the flour, stirring well to coat the vegetables.
- 14Sprinkle in the flour, stirring well to coat the vegetables.
- 15Sprinkle in the flour, stirring well to coat the vegetables.
- 16Pour in the chicken stock and red wine, stirring to combine.
- 17Pour in the chicken stock and red wine, stirring to combine.
- 18Pour in the chicken stock and red wine, stirring to combine.
- 19Add the bouquet garni (rosemary, thyme, bay leaves) and Worcestershire sauce to the pot.
- 20Add the bouquet garni (rosemary, thyme, bay leaves) and Worcestershire sauce to the pot.
- 21Add the bouquet garni (rosemary, thyme, bay leaves) and Worcestershire sauce to the pot.
- 22Return the lamb and kidneys to the pan, ensuring everything is well-mixed, and simmer for 20 minutes until reduced slightly.
- 23Return the lamb and kidneys to the pan, ensuring everything is well-mixed, and simmer for 20 minutes until reduced slightly.
- 24Return the lamb and kidneys to the pan, ensuring everything is well-mixed, and simmer for 20 minutes until reduced slightly.
- 25Wash and peel the potatoes.
- 26Wash and peel the potatoes.
- 27Wash and peel the potatoes.
- 28Thinly slice the potatoes and black pudding.
- 29Thinly slice the potatoes and black pudding.
- 30Thinly slice the potatoes and black pudding.
- 31Season the stew with salt and pepper.
- 32Season the stew with salt and pepper.
- 33Season the stew with salt and pepper.
- 34Arrange a layer of thinly sliced potatoes at the bottom of the ovenproof pot.
- 35Arrange a layer of thinly sliced potatoes at the bottom of the ovenproof pot.
- 36Arrange a layer of thinly sliced potatoes at the bottom of the ovenproof pot.
- 37Spoon some of the lamb and vegetable mixture over the potatoes.
- 38Spoon some of the lamb and vegetable mixture over the potatoes.
- 39Spoon some of the lamb and vegetable mixture over the potatoes.
- 40Add a layer of sliced black pudding.
- 41Add a layer of sliced black pudding.
- 42Add a layer of sliced black pudding.
- 43Add another layer of sliced potatoes.
- 44Add another layer of sliced potatoes.
- 45Add another layer of sliced potatoes.
- 46Pour more of the lamb and vegetable mixture over this potato layer.
- 47Pour more of the lamb and vegetable mixture over this potato layer.
- 48Pour more of the lamb and vegetable mixture over this potato layer.
- 49Add another layer of sliced black pudding.
- 50Add another layer of sliced black pudding.
- 51Add another layer of sliced black pudding.
- 52Finish by arranging a final layer of thinly sliced potatoes on top, ensuring the entire surface is covered.
- 53Finish by arranging a final layer of thinly sliced potatoes on top, ensuring the entire surface is covered.
- 54Finish by arranging a final layer of thinly sliced potatoes on top, ensuring the entire surface is covered.
- 55Dot the top potato layer with diced butter and season with salt and pepper.
- 56Dot the top potato layer with diced butter and season with salt and pepper.
- 57Dot the top potato layer with diced butter and season with salt and pepper.
- 58Cover the pot with a lid and place it in the preheated oven.
- 59Cover the pot with a lid and place it in the preheated oven.
- 60Cover the pot with a lid and place it in the preheated oven.
- 61Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
- 62Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
- 63Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
- 64Garnish with fresh thyme leaves, plate up and enjoy!
- 65Garnish with fresh thyme leaves, plate up and enjoy!
- 66Garnish with fresh thyme leaves, plate up and enjoy!
Ingredients
- 500 g lamb shoulder, diced
- 500 g lamb shoulder, diced
- 500 g lamb shoulder, diced
- 150 g lamb kidneys, sliced
- 150 g lamb kidneys, sliced
- 150 g lamb kidneys, sliced
- Salt
- Salt
- Salt
- pepper
- pepper
- pepper
- 4 carrots, sliced
- 4 carrots, sliced
- 4 carrots, sliced
- 1 large onion, sliced
- 1 large onion, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 2 garlic cloves, minced
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 tbsp flour
- 2 tbsp flour
- 300 ml chicken stock
- 300 ml chicken stock
- 300 ml chicken stock
- 200 ml red wine
- 200 ml red wine
- 200 ml red wine
- 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
- 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
- 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
- 1 tbsp Worcestershire sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Worcestershire sauce
- 4 large potatoes, thinly sliced
- 4 large potatoes, thinly sliced
- 4 large potatoes, thinly sliced
- 200 g black pudding, sliced
- 200 g black pudding, sliced
- 200 g black pudding, sliced
- 100 g butter, diced
- 100 g butter, diced
- 100 g butter, diced
- 1 tsp fresh thyme leaves
- 1 tsp fresh thyme leaves
- 1 tsp fresh thyme leaves
Equipment
Large ovenproof potCutting boardKnifePeelerStrainerSpatulaMeasuring cupsMeasuring spoonsOven
Tips
- Preheat the oven to 180°C before baking.
- Bake covered for 1 hour, then uncovered for an additional 30 minutes to crisp the potatoes.