Today is Sam’s (my husbands) birthday and as usual I asked what or where he would like to eat tonight, rather than pick a restaurant he decided he’d like some good old home cooking, and as a northerner of course one of his favourite meals is a lancashire hotpot. I’ve been making this for a while now & as i’m not too keen on the traditional version (mainly because of the stench of lamb kidneys that fill my house for hours) I’ve perfected our very own version. A few of you wanted my recipe so here it is.
Will serve 4
20 minutes prep
1 hour 30 minutes cooking time.
Heres what you’ll need:
- -500g Lambs mince.
- -300ml Lamb stock,
- -2 medium onions,
- -3 large carrots,
- -2 tablespoons of plain flour,
- -dash of Worcester sauce,
- -4 large potatoes
- -a few bay leaves (dried is fine)
- -chunk of butter (about 30g will be fine)
- -1 tablespoon oil.
And heres the method:
1. Pre-heat your oven to 140C, 160C Fan or Gas mark 3.
2. Melt about 20g of your butter & oil in a large pan or crock pot, putting your hob on a medium heat.
3. Add your lamb mince, chopped carrots & onions, stir until your veg is softened & your mince has browned.
4. Next add your flour, mixing it into your meat/veg.
5. Throw in your Worcester sauce, a small glug will do.
6. Add your stock slowly, continuously stirring until your flour combines making a thick gravy.
7. Turn of your heat.
8. Peel & slice your potatoes. I like to use the slice tool on my blender, this gives the potatoes a uniform thickness, making all of the potato cook evenly.
9. Place a layer of potatoes over your lamb/veg/gravy, covering your hotpot mixture completely.
10. Drop a few small chunks of butter over, sprinkle with salt, pepper & place your bay leaves on.
11. Place in the oven, top shelf & uncovered and leave to cook for an hour and a half.
Easy as that! Its super delicious & everything will be able to be picked up locally – no scouring every butchers you can find for lambs kidneys!
Serve with a side of pickled beetroot or cabbage for real northern England authenticity.