Easy Lancashire Hotpot
A hearty and traditional lamb and potato Lancashire hotpot offers a satisfying meal, easy to prepare and popular across Britain.
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Instructions
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Preheat the oven to 400 F/200 C.
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Melt drippings or lard in a large frying pan, then brown lamb chops on both sides and remove.
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Cook sliced onions in the same fat until softened, then remove.
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Melt 2 tablespoons butter in an ovenproof casserole. Layer with half the sliced potatoes and half the onions, seasoning with salt and pepper.
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Place chops, then add sliced kidneys (if using), carrot slices, and remaining onions; season again.
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Pour in enough stock to cover 2/3 of the ingredients, adding Worcestershire sauce.
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Melt the remaining 2 tablespoons butter. Arrange the rest of the potatoes over the top, brush with melted butter, and sprinkle with salt and pepper.
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Cover and bake for 30 minutes. Reduce heat to 350 F/180 C and cook for 1 1/2 hours, adding stock or water if needed.
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Uncover and continue baking until the top potatoes are browned.
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Remove from oven and rest for 10 minutes before serving.