Lancashire Hotpot
Discover pure comfort with our traditional Lancashire Hotpot—a heartwarming British classic that brings the cozy spirit of Northern England right to your table! This beloved casserole is the ultimate soul-satisfying dish for chilly evenings or whenever you crave something truly homey and delicious.
Serves: 4
Dinner
Meat
Prep: 30
Cook: 120
Cuisine: British
Skill level:
N/A
610 kcalCalories
43 gCarbs
37 gNet Carbs
32 gProteins
35 gFats
6 gFibers
Instructions
Ingredients
- Preheat the oven to 170°C (150°C fan). Melt half the butter in a large oven-safe pan or casserole. Add the sliced onions and carrots and cook gently until they start to soften, about 5 minutes.Butter: 30 gOnion: 2 onionsCarrot: 2 carrots
- Add the diced lamb and lamb kidneys to the pan and brown on all sides. Sprinkle flour over the meat and vegetables, stirring well to coat.Lamb Kidneys: 2Lamb Meat: 600 gFlour: 20 g
- Add Worcestershire sauce and pour in the chicken stock. Stir well, then add bay leaves. Season with salt and pepper to taste.Worcestershire Sauce: 10 mlSalt: 2 gChicken Stock: 400 mlBlack Pepper: 1 pinchBay Leaves: 2 leaves
- Arrange the sliced potatoes on top of the stew in overlapping circles. Dot with the remaining butter and season with additional salt and pepper.Butter: 20 gPotato: 4 potatoes
- Cover the casserole and bake in the preheated oven for 1.5 hours. Uncover for the final 30 minutes to allow the potatoes to brown. Serve hot.
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