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
660 kcalCalories
43 gCarbs
37 gNet Carbs
44 gProteins
36 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: 2Flour: 20 gLamb Meat: 600 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 mlBlack Pepper: 1 pinchChicken Stock: 400 mlSalt: 2 gBay 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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