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Lancashire Hot Pot

Lancashire Hot Pot


900 grams (2lb) end & middle neck of lamb ( traditionally this is cut on the bone ( looks like chops)

1 tablespoon Vegetable oil

4 lamb's kidneys ( cut into bite sized chunks)

3 onions sliced into wedges

1 tablespoon Plain (rather than self-raising) flour

20 fluid oz ( 1 pint ) hot water ( or lamb/beef stock if you have any)

1/2 teaspoon Worcestershire sauce

1 bay Leaf

2 thyme sprigs

900 grams ( 2lbs) peeled potatoes ( It's traditional to use King Edward variety)

salt & pepper to your taste

( Some people add extra vegetables to the pot (such as a few sliced carrots, mushrooms, celery and/or leeks) but purists say that this is fine as it is - particularly when served with cabbage as an accompaniment.

To Make

Preheat oven to 170C 325F Gas mark 3

Heat the oil & butter in a large fry pan

Brown the lamb and then the kidneys in the fry pan

Transfer meat to a large (3.5 litre ovenproof casserole dish)

Brown the onions in the frying pan

Stir in the flour , water and Worcestershire sauce

Pour this mixture over the meat and add the Bay leaf and Thyme sprigs

Slice the potatoes into thinnish rounds ( about 1cm thick )and arrange on top overlapping them so all the meat etc is covered.

Cover pot with lid & cook for 1&1/2 hours at which time

Remove lid and brush potatoes with butter then place under grill to brown.

If your pot won't fit under the grill - you can just remove the lid and increase the oven temperature to 200 C 400F Gas mark 6 for the last 15 Min's.

Don't forget to remove the bay leaf and thyme sprigs before serving !

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