Lancashire hotpot

• Butter3½ oz
• Lamb2 lb
• Lamb Kidney3
• Onions2 medium
• Carrots4 sliced
• Plain Flour1 oz
• Worcestershire Sauce2 tsp
• Chicken Stock2 cups
• Bay Leaves2
• Potatoes2 lb

Instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3.

2. 2

   Heat some dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate, then repeat with the kidneys.

3. 3

   Fry the onions and carrots in the pan with a little more dripping until golden.

4. 4

   Sprinkle over the flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the stock, then bring to the boil.

5. 5

   Stir in the meat and bay leaves, then turn off the heat.

6. 6

   Arrange the sliced potatoes on top of the meat, then drizzle with a little more dripping.

7. 7

   Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

8. 8

   Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.