Lancashire hotpot- A Northern feast.

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.


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