Lancashire Hotpot
Directions
- 1Season the diced lamb shoulder and sliced lamb kidneys with salt and pepper.
- 2In a large ovenproof pot, brown the seasoned lamb shoulder and kidneys over medium heat until golden. Remove and set aside.
- 3Peel and chop the carrots and onion.
- 4In the same pan, sauté the carrots, onion, and minced garlic until softened.
- 5Sprinkle in the flour, stirring well to coat the vegetables.
- 6Pour in the chicken stock and red wine, stirring to combine.
- 7Add the bouquet garni (rosemary, thyme, bay leaves) and Worcestershire sauce to the pot.
- 8Return the lamb and kidneys to the pan, ensuring everything is well-mixed, and simmer for 20 minutes until reduced slightly.
- 9Wash and peel the potatoes.
- 10Thinly slice the potatoes and black pudding.
- 11Season the stew with salt and pepper.
- 12Arrange a layer of thinly sliced potatoes at the bottom of the ovenproof pot.
- 13Spoon some of the lamb and vegetable mixture over the potatoes.
- 14Add a layer of sliced black pudding.
- 15Add another layer of sliced potatoes.
- 16Pour more of the lamb and vegetable mixture over this potato layer.
- 17Add another layer of sliced black pudding.
- 18Finish by arranging a final layer of thinly sliced potatoes on top, ensuring the entire surface is covered.
- 19Dot the top potato layer with diced butter and season with salt and pepper.
- 20Cover the pot with a lid and place it in the preheated oven.
- 21Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.
- 22Garnish with fresh thyme leaves, plate up and enjoy!
Ingredients
- 500 g lamb shoulder, diced
- 150 g lamb kidneys, sliced
- Salt
- pepper
- 4 carrots, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 2 tbsp flour
- 300 ml chicken stock
- 200 ml red wine
- 1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)
- 1 tbsp Worcestershire sauce
- 4 large potatoes, thinly sliced
- 200 g black pudding, sliced
- 100 g butter, diced
- 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.
Related recipes
Brown Butter Shortbread
British · Dessert
Cafe Latte Fudge
British · Dessert
Traditional Scottish Tablet
British · Dessert
Classic Scottish shortbread with chocolate chips
British · Dessert
Microwave Sticky Toffee Pudding
British · Dessert
Copycat Walkers Shortbread
British · Dessert
FISH PIE
British · Dessert40m
Shepherd's Pie Soup
British · Dessert30m
Airfryer Kinder Cookies
British · Dessert
Sausage & Mash Pie
British · Dessert1h 5m
Custard Cream Cookie Cups
British · Dessert
Moroccan Shepherd's Pie Gnocchi
British · Dessert45m