How To Make Traditional Lancashire Hotpot

Name: How To Make Traditional Lancashire Hotpot
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 4
Ingredients: F&Co Lamb hotpot mix 1kg (includes kidney); 500ml chicken stock; Schmaltz poultry fat to cook; 2 Jumbo Spanish onions peeled & sliced; 100g melted butter; Splash Worcester sauce; 2 bay leaves; Tsp. finely chopped rosemary; Salt & ground white pepper; 1 tbls. Corn flour; 900g Maris piper or Desiree potatoes peeled & sliced 5mm thick & tossed in the melted butter

20 mins
2 hours 30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

F&Co Lamb hotpot mix 1kg (includes kidney)
500ml chicken stock
Schmaltz poultry fat to cook
2 Jumbo Spanish onions peeled & sliced
100g melted butter
Splash Worcester sauce
2 bay leaves
Tsp. finely chopped rosemary
Salt & ground white pepper
1 tbls. Corn flour
900g Maris piper or Desiree potatoes peeled & sliced 5mm thick & tossed in the melted butter

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Method

Preheat oven to 160°C fan / 180°C (gas 4).
Heat a little schmaltz in a large heavy based frying pan and brown the meat all over in batches, keep to one side then repeat with lamb kidneys if using.
Gently fry the onions in the same pan with a little schmaltz and seasoning until golden.
Add Worcestershire sauce, pour in 500ml chicken stock and then bring to the boil.
Thicken with a little cornflour mixed with cold water.
Stir in the lamb, kidneys and herbs then transfer to a casserole dish.
Arrange the sliced potatoes on top of the meat and gravy, drizzle with any excess butter leaving a little back to finish.
Cover and place in the oven for about 1 hour 45 minutes or until the potatoes and meat are both tender.
Remove the lid and brush the potatoes with a little more butter, then turn the oven up to 210°C fan / 230°C (gas 8) and cook until the potatoes become golden brown, or finish under the grill.